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Mojo pork shoulder

post #1 of 18
Thread Starter 
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?
post #2 of 18
Sounds like a tasty idea make sure to post how it goes!
post #3 of 18

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!

post #4 of 18
Thread Starter 
Will do, going to ad drinking some ipa while its smoking!!
post #5 of 18
Thread Starter 
Marinating and waiting!!




post #6 of 18
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!
post #7 of 18
Quote:
Originally Posted by appwsmsmkr1 View Post

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!

Oh and to add I put it on smoker at like 230*-250* ish until it hits an IT of 200*
post #8 of 18
Thread Starter 
Quote:
Originally Posted by appwsmsmkr1 View Post

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!

 

 

Quote:
Originally Posted by appwsmsmkr1 View Post


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

 

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.

post #9 of 18
Thread Starter 
Ok folks, we are smoking!!!




post #10 of 18

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

post #11 of 18
Thread Starter 
Aaaaaaand it's raining, lol.


post #12 of 18
Thread Starter 
Moving along between thunderstorms. Temp holdin very well. I think the sand is helping for sure.

post #13 of 18
Thread Starter 
She still stalled on me, but I waited! !







post #14 of 18
Looks great! great color on the corn!
post #15 of 18

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

post #16 of 18
Thread Starter 
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°
post #17 of 18
It looks really good!! Glad it turned out well
post #18 of 18
Thread Starter 
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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