Indulge in the irresistible flavors of our smoked mojo pork shoulder recipe. Elevate your BBQ game with this mouthwatering dish.
Course
Main Course
Prep Time20minutes
Cook Time6hours
Servings8
Ingredients
1whole pork shoulder6-8 pounds
6clovesof garlicminced
1cupfresh orange juice
1/2cupfresh lime juice
2tablespoonsdried oregano
2tablespoonsground cumin
1tablespoonsalt
1tablespoonblack 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!