#shorts #bbq #easyrecipe
CUBANO MOJO PORK:
5lbs pork shoulder

1/3c garlic cloves
1/2 onion
2 oranges (juice and zest)
3 limes
1/4c dry oregano
2tbs cumin
2tbs coriander
3/4c pineapple juice
1/4c fresh thyme
1/4c sugar
2tbs salt
1tbs black pepper

- make slits in then pork shoulder (for the marinade to absorb better)
- blend everything together and pour over the pork, and marinate it for 2 days
- drain off the marinade (set aside), pat the pork dry and broil it until you get a nice char
- place the pork back in the marinade in an oven safe dish just slightly wider than the pork.
- cook at 300 for 4-5 hours

- when you insert a thermometer, it should temp to around 200-210, and should fall apart
- allow it to cool for 30 minutes, then shred it, adding a good amount of the liquid back in, but not too much so it's leeching liquid.
- season to taste with salt

*if you want it to be sliceable, cook it to 170, and allow it to completely cool in the liquid in the fridge before slicing*

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