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Making Some Cuban Mojo Pork Sunday (Final Pics)

post #1 of 15
Thread Starter 

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.

 

IMG_2421.jpg


Edited by alelover - 3/12/12 at 7:30am
post #2 of 15

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

post #3 of 15

Gonna give this a try this weekend. It sounds really good. Thanks Alelover!

post #4 of 15
Thread Starter 

Just about anywhere you see Hispanic or Latino foods you'll find Goya. In the US anyway.

 

bitter_orange_ingredients.JPG

post #5 of 15

Looking forward to this one Scott, thanks for the recipe icon14.gif

post #6 of 15

That looks interesting. How did it turn out Scott?

post #7 of 15

Alelover, morning.... That should make for some interesting and complex flavors.....  Looks good so far....   Coffee.gif... waiting for Sunday.....  Dave

post #8 of 15
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

That looks interesting. How did it turn out Scott?


Have another cup of coffee buddy. biggrin.gif Not til Sunday Joel. I haven't even bought the pork butt yet. Going to H-T today. 1.49 a pound.

 

 

post #9 of 15
Quote:
Originally Posted by alelover View Post



Quote:
Originally Posted by solaryellow View Post

That looks interesting. How did it turn out Scott?


Have another cup of coffee buddy. biggrin.gif Not til Sunday Joel. I haven't even bought the pork butt yet. Going to H-T today. 1.49 a pound.

 

 



 

I guess I should have paid attention to the thread title. biggrin.gif

post #10 of 15
Thread Starter 

LOL

post #11 of 15

Sounds awesome Scott! Can't wait to see how it turns out!

post #12 of 15
Thread Starter 

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.

 

IMG_2634.jpg

 

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.

 

IMG_2635.jpg

 

Here is the garlic in the bowls.

 

IMG_2636.jpg

 

Here is the garlic 10 seconds later.

 

IMG_2637.jpg

 

And about a minute later.

 

IMG_2638.jpg

 

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

 

IMG_2639.jpg

 

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

 

IMG_2640.jpg

 

Mixed all the ingredients in the blender.

 

IMG_2641.jpg

 

Except the onions.

 

IMG_2643.jpg

 

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

 

IMG_2644.jpg

 

Poured in the Mojo marinade.

 

IMG_2645.jpg

 

And sealed up the bag.

 

IMG_2646.jpg

 

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

See you tomorrow.

post #13 of 15
Thread Starter 

Well it's Sunday. Mojo pork ready for some smoke.

 

IMG_2676.jpg

 

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.

 

IMG_2669.jpg

 

Pecan on the right.

 

IMG_2674.jpg

 

IMG_2683.jpg

 

TBS. Man is it smelling good out here.

 

IMG_2675.jpg


Edited by alelover - 3/11/12 at 9:26am
post #14 of 15

That looks so good Scott. Waiting to see the final Q.

post #15 of 15
Thread Starter 

After 2 hours. Pulling it off to finish in the oven.

 

IMG_2684.jpg

 

So I can make room for this stuff.

 

IMG_2686.jpg

 

In the oven at 300 for a couple hours.

 

IMG_2688.jpg

 

Out of the oven and resting.

 

IMG_2690.jpg

 

Pulled real easy.

 

IMG_2691.jpg

 

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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