We are not Cuban or Puerto Rican but our go to dinner for Christmas is Mojo Roast Pork with black beans and rice. Click on the video below for the cliff notes version of the mojo pork recipe. The full technique follows...
What you need:
- 4 to 8 lbs Boston Butt Pork Roast
- Baking pan or half size foil pan
- Aluminum foil
- Citrus Dry Rub (We use Zest Coast Citrus Rush)
- Mojo Criollo Marinade Sauce (Goya and Badia brands are good as well as Publix house brand)
- Smoker/Grill set indirect at 225F - Can do completely in oven
What to do:
Apply rub with citrus elements to meat. I you don't have anything that you think fits the bill seasoned salt can substitute. But don't use any pepper.
Place on smoker/grill indirect at 225F. Alternatively you can do in an oven but I like to get smoke flavor.
Cook slowly, uncovered, until meat reaches 145 to 165F. Place meat in pan, add mojo marinade and Foil/Cover the meat. Cook until between 195 to 205F. We always monitor the cook with a probe style thermometer. We used our ThermoWorks Smoke and Smoke Gateway on this cook. My smoker temp was low on this cook so I was experiencing a stall in the 145F range. Normally you get the stall in the 160s range. The graph generated by my Smoke Gateway let me know I needed to increase pit temp or transfer to oven. (Note the temp drop when we made the transfer from the smoker to the oven).
After foiling, I finish in a 325F oven until meat reaches target temp.
I like to shred the cooked meat but will leave more chunks that what I do for "pulled pork." The meat was hot this time so I used my bear claws but if the meat is cooler, you can just grab the meat and pull apart with your hands. Add more mojo sauce and dry rub. Blend into meat. The meat will absorb the sauce