Indulge in the rich flavors of smoked Cuban mojo pulled pork, a mouthwatering recipe that combines the aromas of garlic, lime, sherry, oregano, and marjoram. Perfect for pellet smokers or Traeger grills, this dish is sure to delight. By using pork butt or pork shoulder, you’ll achieve tender, flavorful results that can be served in a variety of ways – try shredding it and serving it with tacos, sandwiches, coleslaw, and beans for a satisfying meal. If you’re a fan of this type of dish, you might also enjoy exploring other succulent pork recipes, such as honey garlic pork chops or Instant Pot pork chops.
How Do You Make Smoked Mojo Pork?
To infuse the pork with flavor, start by scoring the fat and adding a blend of salt, pepper, chilli powder, and cumin. Next, combine garlic, marjoram, oregano, and oil in a food processor and puree until smooth. This mojo marinade can then be rubbed over the meat to impart its savory goodness.
In a separate step, combine fruit juices, sherry, and vegetable stock. Place the pork in a heavy pot or Dutch oven, adding pickles and onions for added depth of flavor. Pour the mojo sauce over the pork, ensuring it’s fully coated.
Transfer the dish to a pellet smoker or Traeger grill, covering the pot and cooking the smoked cuban pork for 4 hours. Once the meat is tender and easily shreds, uncover the pot and continue cooking for an additional 2 hours. At this point, the pork should be perfectly cooked, its rich flavors fully developed.
Why Cuban Roast Pork is So Well Loved
The versatility and affordability of pork butt, also known as pork shoulder, make it an attractive option for many meat lovers. Its forgiving nature means that even novice cooks can’t go wrong – the meat always seems to emerge tender and juicy, no matter the cooking method.The bold flavors of Cuban mojo sauce – a harmonious blend of orange, lime, spice, chilli powder, and pickle juice – are a true delight. The spicy kick from the chilli powder and the tangy zip from the pickle juice create a mouthwatering experience that’s hard to resist. And yet, it’s the tantalizing aroma wafting from the smoker that’s the most difficult part – having to wait patiently for the dish to be ready is almost too much to bear!This recipe stands out due to its simplicity and hands-off approach. The marinade requires no cooking; instead, you simply combine the ingredients and pour them over the pork. Then, let the smoker work its magic while you prepare your preferred sides. With this dish, even the most basic meal can be elevated into a culinary masterpiece.When it comes to leftovers, Cuban mojo roast pork is the ultimate sandwich material – think Cubano sandwiches that are simply divine. You can also repurpose the shredded meat in tacos, salads, quesadillas, or burritos for added convenience and flavor.
Smoked Cuban Mojo Pulled Pork FAQs
When cooking Cuban-style pulled pork, there are a few key ingredients to keep an eye out for. Sour orange juice is a traditional component of the dish, but it can be tricky to find outside of Cuba. A good substitute is a combination of orange, lemon, and lime juices, or grapefruit and lime for added depth. If you’re feeling adventurous, you could even try using sour Seville oranges (naranjas ágrias in Spanish) in place of both the orange juice and lime juice.
When it comes to smoking pork, the options are endless. Maple and hickory provide a rich, savory flavor, while cherry or apple wood can add a fruity twist. Feel free to experiment with different combinations for unique results.
So, how do you serve this delicious smoked pulled pork? One approach is to slice it thinly and serve it with mashed potatoes, rice, or in sandwiches and tacos. Alternatively, try pairing it with classic Cuban sides like fried plantains, pico de gallo, or black beans for a truly authentic experience.
Finally, when reheating leftover smoked pork, the key is to preserve that tender, juicy texture. To do so, simply reheat it in a foil-covered dish with some of its own juices on the stovetop, in the oven, or over low heat on your pellet smoker or Traeger grill. For best results, aim to consume it within four days.
Smoked Cuban Mojo Pulled Pork Recipe
Smoked Cuban Mojo Pulled Pork
Smoked Cuban mojo pulled pork is an absolute showstopper, boasting a mouthwatering medley of flavors from garlic and lime to sherry and aromatic herbs like oregano and marjoram. For this recipe, you’ll want to reach for pork butt or pork shoulder, which makes it perfect for a slow-cooking roast. This mojo smoked pork is an excellent choice for any pellet smoker or Traeger grill enthusiasts out there.
Instructions
To begin, preheat your smoker to a steady 300°F. Next, use a sharp knife to carefully score the pork fat, creating small incisions that will allow flavors to penetrate deeper into the meat. Season the pork generously with salt, cumin, pepper, and chili powder, taking care to distribute the spices evenly. Meanwhile, combine garlic, olive oil, marjoram, and oregano in a food processor and blend until you achieve a smooth purée. Brush this aromatic mixture liberally over the surface of the pork, ensuring every area is well-coated. In a separate bowl, whisk together orange juice, lime juice, vegetable stock, and sherry to create a tangy mojo sauce. Place the pork into a sturdy Dutch oven, surrounding it with sliced onions and drizzling with pickle juice for added depth of flavor. Pour the mojo sauce over the sides of the pork, allowing it to seep into the meat as it cooks. Once everything is in place, cover the Dutch oven with its lid and carefully position it within your smoker. Allow the pork to cook undisturbed for four hours, during which time the low heat will work its magic. After this initial cooking period, remove the lid and reduce the temperature of your smoker to a gentle 180°F. Continue cooking for an additional two hours, or until the pork is tender and easily shreds with a fork. Finally, use two forks to pull apart the pork into juicy, flavorful strands. If desired, garnish with a sprinkle of cilantro for added color and freshness.