Mojo Pork with Paste Rub & Sauce

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Mojo Pork with Paste Rub & Sauce
Author: Grill Dome Admin
Prep time: 4 hours
Cook time: 15 hours
Total time: 19 hours
Serves: many
There are a lot of variations on how to do mojo pork, and I found this combination of paste and sauce made for awesome, juicy, pulled pork. Substitute your normal dry rub with the mojo paste. This recipe creates better bark on your pork butt.[br] [img class=”alignleft size-thumbnail wp-image-667″ title=”Mojo Pork” src=”http://grilldome.net/wp-content/uploads/2012/02/MojoPork.jpg” alt=”” width=”125″ height=”125″ /]
Ingredients
  • Mojo Paste Ingredients:
  • 7-8 pound pork butt
  • 3 Tbsp ground cumin
  • 3 Tbsp chili powder
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 2 tsp ground coriander
  • 1/2 tsp salt
  • 1 Tbsp dark brown sugar
  • 6 cloves garlic, crushed
  • 1 tsp Cholula Chipotle hot sauce (the small bottle to the left of the olive oil)
  • 4-5 Tbsp olive oil
  • Mojo Sauce Ingredients:
  • 1 cup olive oil
  • 3/4 cup plus 2 tablespoons fresh lime juice
  • 3/4 cup orange juice
  • 1/2 cup chopped fresh cilantro
  • 8 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 2 tablespoons of Mojo Paste
Instructions
  1. Mojo Paste Directions:
  2. Prepare the paste by combining all the ingredients, adding enough oil to make a thick paste.
  3. Save 2 Tbsp of the paste for making the sauce later.
  4. Rinse the pork butt and pat dry. Place the pork butt on a platter, fat side down. Apply all of the past to the top and sides of the pork butt.
  5. Cover the pork butt with plastic wrap. This will allow you to push the paste around to get even coverage, and it will make sure the paste is kept in contact with the pork.
  6. Refrigerate the pork butt for at least 4 hours.
  7. Smoke the pork butt for approx. 15 hours to internal temp of 195 degrees.
  8. Mojo Sauce Directions:
  9. Whisk all ingredients in a bowl. Mixture will be runny.
  10. Pour over pulled pork in a large non-stick pan. (A wok worked great for me).
  11. Incorporate the sauce over low-medium heat for a few minutes.
  12. Serve on plain white buns, Carolina-style with cole slaw on top.
Notes

Recipe Submitted by: nsxrox (Grill Dome Community)

 

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