Alrighty folks, gather ’round, ’cause today we’re diving headfirst into the world of smoked mojo pork shoulder – a mouthwatering adventure that’s gonna make your taste buds dance! I mean, seriously, is there anything better than the smell of a smoky barbecue wafting through the air? I don’t think so! So, grab your aprons and let’s get smokin’!
How to Make Smoked Mojo Pork Shoulder
Let me take you through this epic journey of flavor step by step. Trust me, it’s gonna be a wild ride!
Step 1: Gather Your Ingredients First things first, ya gotta get your hands on a beautiful pork shoulder. I’m talkin’ about a nice, hefty one, preferably bone-in, ’cause bones equal flavor, baby! Then, for that mojo magic, you’ll need garlic, orange juice, lime juice, oregano, cumin, and a pinch of salt and pepper. Don’t forget the wood chips for smokin’, but we’ll get to that in a minute!
Step 2: Marinade Time Now, let’s whip up that mojo marinade. Squeeze those citrusy juices, mince up that garlic, and mix it all together with the spices. Pour it over that pork shoulder and let it marinate for a few hours or even overnight. This is where the magic happens, my friends!
Step 3: Fire Up the Smoker Alright, now it’s time to get smokin’! Fire up your smoker and set it to around 225°F. Oh, the smell of the wood chips hitting those hot coals is like music to my nose. Now, about those wood chips, I’m a fan of hickory for that rich, smoky flavor, but mesquite or cherry wood can work wonders too. It’s all about personal preference!
Step 4: The Smoke Show Place that marinated pork shoulder right on the grates and let it smoke away. This is the part where patience is key, my friends. Low and slow, baby! You’re lookin’ at about 6-8 hours of smokin’ time. And yes, the anticipation is gonna drive you crazy, but trust me, it’s worth every second!
Step 5: The Final Countdown Once that pork shoulder hits an internal temperature of around 195°F, it’s time to take it off the smoker. Let it rest for a bit, like a boss takin’ a breather after an epic performance. Then, shred it up with a couple of forks, and you’re ready to feast!
What type of wood chips to use for this recipe?
As I mentioned earlier, I’m all about that hickory life, but feel free to experiment with different wood chips. Pecan, apple, or even a mix of woods can add some exciting flavors to your smoked mojo pork shoulder. It’s all about finding your own groove and enjoying the smoky journey!
Additional Tips
Here are a few extra nuggets of wisdom to make your smoked mojo pork shoulder even more legendary:
- Make sure to maintain a steady temperature in your smoker. Fluctuations can mess with the cooking time and texture.
- You can inject some extra mojo marinade into the pork shoulder before smoking for an extra flavor punch.
- Don’t rush the resting stage. Letting that meat chill after smoking ensures it’s juicy and tender.
What to Serve
Alright, so you’ve conquered the beast, and now it’s time to serve up this masterpiece. You can’t go wrong with some warm, soft tortillas and your favorite toppings. Salsa, guacamole, shredded cheese – load ’em up and make some killer tacos. Or go for classic pulled pork sandwiches with coleslaw. The world is your oyster, my friends!
What to do with Leftovers
If you somehow manage to have leftovers (I commend your self-control), fear not! Smoked mojo pork shoulder is incredibly versatile. Throw it into quesadillas, omelets, or even a hearty chili. The flavors just keep on giving!
So there you have it, folks – the ultimate guide to making smoked mojo pork shoulder! It’s a labor of love, but let me tell you, the smiles around your table will be worth every second. I hope you enjoy this flavorful journey as much as I do. And remember, barbecue isn’t just food; it’s a way of life! Now go out there, smoke up a storm, and savor every juicy bite.
OTHER RECIPES YOU’LL LOVE
Smoked Mojo Pork Shoulder
Ingredients
- 1 whole pork shoulder 6-8 pounds
- 6 cloves of garlic minced
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 2 tablespoons dried oregano
- 2 tablespoons ground cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
Instructions
Preparing the Marinade
- Start by mincing the garlic cloves finely. You want that garlic flavor to shine!
- In a mixing bowl, combine the minced garlic, fresh orange juice, fresh lime juice, dried oregano, ground cumin, salt, and black pepper. This mixture is your mojo marinade.
Marinating the Pork
- Place your pork shoulder on a clean surface or a large dish. Pat it dry with paper towels.
- Using a knife, make small, evenly spaced incisions all over the pork shoulder. This will allow the marinade to penetrate deep into the meat.
- Pour the mojo marinade all over the pork shoulder, making sure it's coated on all sides. Massage the marinade into the meat.
- Cover the pork shoulder with plastic wrap or place it in a large resealable bag.
- Refrigerate the marinating pork for at least 4 hours, but overnight is ideal for maximum flavor infusion.
Preparing the Smoker
- While the pork is marinating, it's time to prepare your smoker. Whether you're using charcoal or wood pellets, get your smoker ready according to its instructions.
- If you're using charcoal, light up a chimney starter full of charcoal until they're ashed over. Pour the lit coals into your smoker's firebox.
- Add your preferred wood chips (hickory, mesquite, etc.) to the coals to create that smoky flavor.
- Adjust the smoker's temperature to a steady 225°F (107°C). Maintain this temperature throughout the smoking process.
Smoking the Pork
- Take the marinated pork shoulder out of the fridge and let it sit at room temperature for about 30 minutes while the smoker is heating up.
- Place the pork shoulder directly on the smoker grates, fat side up.
- Close the smoker's lid and let the magic happen. Maintain that 225°F temperature.
- Every hour, spritz the pork shoulder with water from your spray bottle to keep it moist.
- Smoke the pork until it reaches an internal temperature of around 195°F (90°C). This usually takes 6-8 hours.
Rest and Serve
- Once your pork hits that perfect temperature, carefully remove it from the smoker and wrap it in aluminum foil.
- Allow the smoked mojo pork shoulder to rest for at least 30 minutes. This resting period helps the juices redistribute, resulting in a tender, flavorful meat.
- After resting, shred the pork with two forks, and it's ready to serve!