Making Some Cuban Mojo Pork Sunday (Final Pics)

Discussion in 'Pork' started by alelover, Mar 9, 2012.

  1. Here's the recipe for the marinade. Opinions welcome.

    1 (7 lb) pork butt
    2 heads garlic, minced
    2 cups sour orange juice (See Pic)
    1 teaspoon oregano
    1 teaspoon cumin
    2 teaspoons parsley
    2 teaspoons black pepper
    1 tablespoon salt
    2 large onions, sliced into rings

    Directions:


    In a medium bowl, bag or bucket combine orange juice with garlic, the salt and spices. Cover roast with this mixture. Layer the onion rings on top of roast.

    Cover or seal up and refrigerator overnight, at least 12 hours.

    Remove roast from refrigerator and let sit at room temperature for 30 minutes.

    Smoke for 2 hours then finish in 325ºF oven until internal temperature reaches at least 185ºF – 205ºF. Baste occasionally with pan juices. (Cover with foil if roast begins to brown too quickly).

    Let roast rest, loosely covered, for 15 minutes before carving or pulling.

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    Last edited: Mar 12, 2012
  2. moikel

    moikel Master of the Pit OTBS Member

    Looks like a winner! Where does that  Goya stuff come from originally? 
     
  3. jalan43

    jalan43 Smoking Fanatic Group Lead

    Gonna give this a try this weekend. It sounds really good. Thanks Alelover!
     
  4. Just about anywhere you see Hispanic or Latino foods you'll find Goya. In the US anyway.

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  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking forward to this one Scott, thanks for the recipe [​IMG]
     
  6. solaryellow

    solaryellow Limited Mod Group Lead

    That looks interesting. How did it turn out Scott?
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Alelover, morning.... That should make for some interesting and complex flavors.....  Looks good so far....   [​IMG]... waiting for Sunday.....  Dave
     
  8. Have another cup of coffee buddy. [​IMG] Not til Sunday Joel. I haven't even bought the pork butt yet. Going to H-T today. 1.49 a pound.
     
  9. solaryellow

    solaryellow Limited Mod Group Lead


    I guess I should have paid attention to the thread title. [​IMG]
     
  10. LOL
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds awesome Scott! Can't wait to see how it turns out!
     
  12. Went and got my butt. Went to my butcher. His are fresh. Paid $1.69 a pound for a 13.5 pound whole butt cut in half. Cost me about $2.50 more but he's my buddy. Since you all know what a pork butt looks like we'll just get right to it. Here are the ingredients for the Mojo.

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    Had to peel a bunch of garlic. Arduous task you may think but oh no. I learned a little trick hear on SMF thanks to our friend Craig.

    Here is the garlic.

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    Here is the garlic in the bowls.

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    Here is the garlic 10 seconds later.

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    And about a minute later.

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    Chopped of the brown junk. Then crushed with my little garlic press.

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    The mojo spice mix. Not a lot to it really. Garlic, onions and sour orange are the stars here.

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    Mixed all the ingredients in the blender.

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    Except the onions.

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    They go in the bag with the pork. I cross hatched the fat cap.

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    Poured in the Mojo marinade.

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    And sealed up the bag.

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    I'll be rotating and massaging the bag every few hours.

    See you tomorrow.
     
  13. Well it's Sunday. Mojo pork ready for some smoke.

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    Going to smoke for 2 hours with pecan at 225 - 250ºF. Then into the 300ºF oven til done. Oh yeah. I'm doing a 7.5 pound brisket too.

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    Pecan on the right.

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    TBS. Man is it smelling good out here.

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    Last edited: Mar 11, 2012
  14. johnnie walker

    johnnie walker Smoking Fanatic

    That looks so good Scott. Waiting to see the final Q.
     
  15. After 2 hours. Pulling it off to finish in the oven.

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    So I can make room for this stuff.

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    In the oven at 300 for a couple hours.

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    Out of the oven and resting.

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    Pulled real easy.

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    It was very good but it wasn't full of the flavors I wanted. They either blended very well or I didn't put enough. Had a slight citrus flavor but the onions and garlic didn't come through as much as thought it might. I ran out of the sour orange juice so I couldn't make a Mojo finishing sauce. That could have been a factor
     

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