Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pellet Grill Smoked Mojo Pork Shoulder
Getting reviews...
- Level: Easy
- Total: 1 day 6 hr 45 min (includes marinating time)
- Active: 45 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 552
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 42 g
- Cholesterol
- 150 mg
- Sodium
- 839 mg
This recipe is sponsored by Pit Boss®. This easy take on a Cuban classic is just as delicious and possibly even more juicy thanks to the low and slow cooking time in a wood pellet grill. We cover our pork shoulder in a homemade mojo sauce that’s equal parts tangy and citrusy, then use more of the sauce to infuse a hearty dish of rice and beans. It’s a dinner that absolutely everyone will want a piece of!
- Level: Easy
- Total: 1 day 6 hr 45 min (includes marinating time)
- Active: 45 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 552
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 42 g
- Cholesterol
- 150 mg
- Sodium
- 839 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a wood pellet grill, such as a Pit Boss 850 DX Wood Pellet Grill- Purée the cilantro, orange juice, mint, oregano, lime juice, cumin, garlic, jalapeño, 1 tablespoon kosher salt and a few grinds of pepper in a blender. Transfer 1 cup of the mojo sauce to an airtight container and refrigerate.
- Put the pork in a container large enough to hold it comfortably and coat completely with the remaining mojo sauce. Cover with plastic wrap and marinate, refrigerated, at least 24 hours and up to 48 hours.
- Remove the pork from the refrigerator 1 hour before you are ready to cook it.
- Light a pellet grill according to the manufacturer's directions and set to 275 degrees F. Once lit, close and let preheat for 15 minutes.
- Remove the pork from the marinade and refrigerate the remaining marinade for later. Put the pork directly on the grill grate skin-side up, close the grill and cook until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 4 hours.
- Remove the pork and place it on 3 large sheets of aluminum foil. Pour the reserved leftover marinade over it and wrap it up tightly to completely seal. Increase the grill temperature to 325 degrees F and return the pork to the grill on a rimmed baking sheet to catch any juices that escape. Close and continue to cook until the internal temperature reaches about 203 degrees F on an instant-read thermometer, about 2 hours more. Allow the pork to rest, still in the foil, for 20 to 30 minutes.
- Meanwhile, add the beans, rice, reserved 1 cup mojo sauce and 2 cups water to a large saucepan and bring to a boil over high heat. Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside covered to keep warm.
- Carefully unwrap the pork, pouring any remaining juices into a serving bowl. Remove and discard the skin, then shred the meat with 2 forks. Toss the shredded meat with the juices.
- Top the rice and beans with cilantro leaves and season everything liberally with flaky salt. Serve with warm tortillas and lime wedges.
Looking for Something Else?
Related Pages
- Cubano Sandwiches with Mojo-Braised Pork Shoulder
- Trust-the-Process Braised Pork Shoulder
- Pantherfanz BBQ Pork Shoulder
- Slow Roasted Pork Shoulder
- Yucatan Style Pork Shoulder
- Pellet Grill Smoked Pork Shoulder al Pastor
- Kalua Buried Pork Shoulder
- Lime and Chile Roasted Pork Shoulder
- Asian Braised Pork Shoulder