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Cuban mojo pork

Unknown
edited November -1 in EggHead Forum
I went ahead and made the cuban mojo pork recipe from the last Cooks Illustrated issue. I have to admit I wasn't very encouraged after reading the responses to my post on Friday and considered trying another recipe. Since I had all the ingredients I figured what the heck and went ahead and brined/marinaded a 7 lb. pork shoulder on Saturday. Sunday morning I made the paste and slathered it all over the pork and stuck it on the egg at 8:30. Figured I would kind of do a hybrid cook--part Cooks Illustrated, part Dr. BBQ mojo pork. The result way exceeded my expectations. I cooked to about 185 degrees(7 1/2 hours) at 275 degrees indirect. Let it sit in a cooler foiled and towel wrapped for a couple of hours. The finished product was incredibly moist throughout and the flavor was very, very good. I have never had authentic cuban pork so I can't compare it to that. This had a very strong garlic/citrus taste. The whole family agreed this recipe is a keeper.

Comments

  • Eggecutioner
    Eggecutioner Posts: 628
    Houndog,[p]I am glad you liked it. My family agrees with yours, It is a keeper! My wife says if it's good then Lime makes it better. So I have started adding more lime juice in my marinade.[p]E
  • Eggecutioner,[p]I will try more lime next time also. If anything I thought more citrus flavor would improve the pork the most.
  • Rumrunner
    Rumrunner Posts: 563
    Houndog, we love the Mojo Pork. Follow the link for my recipe and method.[p]mojobutt9a.jpg
    [ul][li]Rum's Mojo Pork[/ul]
  • Rumrunner,[p]I will look for the mojo marinade at the store. Have you tried it on anything other than butt? I also like the idea of bumping the temp up and finishing direct to get that crispiness. I did end up going at a higher temp the last 30 minutes due to the fact I had to go out but because it was indirect I didn't get the same effect.

  • Rumrunner
    Rumrunner Posts: 563
    Houndog,yes I did. I did a Mojo Beef Brisket...follow the link....but prefer the pork butt :)[p]I've got a brisket point that needs a home, I think I'll try something with that similar to 'burnt ends'.

    [ul][li]Beef Mojo[/ul]
  • Topo Gigio
    Topo Gigio Posts: 98
    Rumrunner, because you are only cooking for a few hours, does the fat and connective tissue breakdown enough? Do the smaller pieces still go through the plateau?[p]
  • wdan
    wdan Posts: 261
    Houndog,
    I saw your post earlier today at work, but I usually don't correspond from there. But let me tell you, I've been shouting this one from the rooftops for the past 3 New Years Eve's. Not many responses either...seems to be a lot of meat and potatoes pallets out there. The Spanish name is Lechon Asado and it is a huge thing in Cuba and the Miami area (the second largest Cuban population outside of Habana)on X-mas Eve. Works real good at my house here in northern Wisconsin on New Years' Eve![p]My biggest variable is the orange/lemon/lime ratios as I don't have ready access to sour oranges. But yes, a culinary experience not soon forgotten and a delicious break from "plain old" pulled pork (if someone actually really needs that as an excuse).

  • Rumrunner
    Rumrunner Posts: 563
    Topo Gigio, it's still tender, if that's what you are aksing?

  • WDAN,[p]Glad to hear someone else out there enjoys this style of cooking. Curious if you have a formula for your citrus ratio-- does it depend on the meat, the cooking method, or simply the mood? I definitely will try refining the recipe I use. That's where a lot of the fun lies in using the egg in my opinion.[p]By the way-- have you used any store bought marinades or always homemade?