Cuban Roast Pork

* This marinade is properly referred to as “MOJO”
* If you don’t have access to sour oranges, use the juice from 2 regular oranges mixed with the juice from 3 limes. (now you have sour orange juice)

•  Mix all dry ingredients and olive oil in a large non-reactive bowl.
• Add pork shoulder to bowl, turning and massaging the marinade into the meat. Love your pork and make sure it knows that you love it!
• Marinate your pork for  3 hours under refrigeration, turning occasionally..
• After 3 hours take pork from the refrigerator and let the meat return to room temperature.
• Using a meat injector, inject the pork all over with the mojo sauce.
•  Start charcoal  fire..moving coals to 1/2 of the grill (Today I  am using a Weber kettle grill)
• When coals are grey add wood chunks, which have been soaked in water for at least 1 hour. You can use either hickory or Oak wood.
• Place pork on the grill, Fat side up. Place pork on the side of the grill where there are no coals. (indirect cooking)
• Cover grill. Pork will take at least 5 hours  at 200 to 250 degrees. Low and slow!
• You will have to periodically add coals and wood throughout process.
• Pork will be done when it registers 165 degrees on a meat thermometer…(Or when the meat pulls easily away easily from the bone.
• 2nd method…cook in oven at 350 degrees for 3 hours….Add 1/4 cup of liquid smoke to marinade.
• Once done just pull pork apart…removing any  fat remaining…there should be very little…

The alternative method is to cook in the oven for 3 hours at 350 degrees…Add 1/4 cup of liquid smoke to the marinade.