Mojo Pulled Pork

Main
Make this for every party you throw.
Author

Gage

Serves: 4
Prep time: 20 minutes
Cook time: 3½–4 hours

Main

Make this for every party you throw.

Ingredients

  • 1 pork shoulder
  • Chicken stock (if needed)
  • Kosher salt (to taste)
  • 1 onion (quartered)
  • 2 heads of garlic (peeled)
  • 2 oranges (juice and zest)
  • 3 limes (juice and zest)
  • 2 tbsp (7g) oregano leaves
  • ½ bunch of mint leaves
  • 1 tbsp (5g) ground cumin
  • 2 serrano chilies
  • 1 cup extra virgin olive oil
  • 1½ tbsp kosher salt
  • 1 cup fresh lime juice
  • 1 cup fresh orange juice or pineapple juice

Instructions

Marinate overnight; Preheat the oven to 400°F on day of cooking.

  1. In a blender, add the onion, garlic, orange zest, lime zest, oregano leaves, mint leaves, cumin, serrano peppers, olive oil, salt, lime juice, and orange juice.
  2. Blend together on high speed until completely smooth.
  3. Reserve 1 cup of the marinade to use for dipping.
  4. With a paring knife, poke deep holes all over the pork shoulder.
  5. In a large resealable bag, place the pork shoulder, and pour in the remaining mojo marinade to cover the meat. Seal the bag and marinate in the refrigerator overnight.
  6. Remove the pork from the marinade and place in a dutch oven.
  7. Pour in all of the marinade. The marinade should come about halfway up the pot, but if not, add a little bit of chicken stock.
  8. Braise the pork, uncovered, for 20 minutes. Then reduce the temperature to 350°F and cook until the internal temperature of the pork is 200°F ($~$3½–4 hours) flipping occasionally.
  9. Remove the pork from the dutch oven and place on a cutting board to cool.
  10. In a large bowl, using two forks, shred the meat.
  11. Toss together using the braising liquid to coat the meat to your desired level of fattiness.
  12. Season to taste with salt.