Mojo pork shoulder

Discussion in 'Pork' started by bigd3077, Jul 2, 2015.

  1. bigd3077

    bigd3077 Meat Mopper

    I am smoking a shoulder for the fourth. I was thinking to do it a little different. My plan is to put minced garlic and onion inside the meat in a few spots and marinade overnight in mojo. Then smoke it on Saturday. Have a Cuban buddy that swears by this. He also wraps it in bacon, but I don't think the wife will go for that. What do you guys think, anyone try this before?
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Sounds like a tasty idea make sure to post how it goes!
     
  3. piaconis

    piaconis Smoking Fanatic OTBS Member

    I love mojo.  I actually use a mojo broth when I fondue (New Years Eve tradition).

    Let us know how it turns out.  And be sure and post some tasty Q-view!
     
  4. bigd3077

    bigd3077 Meat Mopper

    Will do, going to ad drinking some ipa while its smoking!!
     
  5. bigd3077

    bigd3077 Meat Mopper

    Marinating and waiting!!



     
  6. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    You will be fine with what you have in the pics. It will definitely turn out well!

    My husband is Cuban therefore I have done this many times. instead of pieces of garlic I've stuffed whole cloves. Take your knife and stab deep holes, insert the garlic. In a food processor make a paste with more garlic parsley(1/2 bunch) cilantro(1/2 bunch) fresh lime juice(8-10 limes)and salt (1 tsp per pound of meat) and pepper (half tsp per pound) and pour all over and marinate for 24-48 hours. No more than 48 hours.

    Trust me you will enjoy, I agree about the bacon, it is overkill in my opinion.

    Happy fourth!
     
  7. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Oh and to add I put it on smoker at like 230*-250* ish until it hits an IT of 200*
     
  8. bigd3077

    bigd3077 Meat Mopper

    That's exactly what I did, stabbed holes and shoved garlic and onion inside, and now resting on Mojo. I will cook at 230-250 till 200-205 IT. My other delema is what wood. I have AMPS Pitmaster, and Pecan. Cherry, and apple wood chips. Defiantly going to use my AMPS so there will be no opening and consistent smoke. Sometimes I throw some chips in the tray for a little extra.
     
  9. bigd3077

    bigd3077 Meat Mopper

    Ok folks, we are smoking!!!


     
  10. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I love mojo, it isn't well known around here. It's great for grilling chicken.
     
  11. bigd3077

    bigd3077 Meat Mopper

    Aaaaaaand it's raining, lol.


     
  12. bigd3077

    bigd3077 Meat Mopper

    Moving along between thunderstorms. Temp holdin very well. I think the sand is helping for sure.

     
  13. bigd3077

    bigd3077 Meat Mopper

    She still stalled on me, but I waited! !





     
  14. b-one

    b-one Smoking Guru OTBS Member

    Looks great! great color on the corn!
     
  15. piaconis

    piaconis Smoking Fanatic OTBS Member

    Nice job.  Extra thermal mass always helps ride out the fluctuations.  Good job on adapting to your circumstance.
     
  16. bigd3077

    bigd3077 Meat Mopper

    Thanks guys! This was one of the best pork I've done. Everyone loved it, including my wife. I didn't use any rub at all. Just onion, garlic, and mojo for 24 hours. Ended up taking 12.5 hours at 250°
     
  17. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    It looks really good!! Glad it turned out well
     
  18. bigd3077

    bigd3077 Meat Mopper

    Thanks. I can only guess this thing would have taken 16+ hours at 225. I think I'm a believer at higher heat.
     

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