Mojo Marinated Smoked Pork Shoulder


1 (10 lb) pork shoulder or butt
1 cup fresh squeezed orange jluice
1 cup fresh squeezed lime juice
kosher salt and black pepper to taste
1 large head garlic, cloves separated and minced or pressed
1 tbs oregano
1/4 cup paprika
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup kosher salt
1/4 cup black pepper
  • If the shoulder has a thick fat cap, trim so that about 1/8 inch of fat remains,
  • Using a sharp knife poke 2 inch holes all over the shoulder.
  • In a glass bowl add 2 cups of fresh orange juice and 2 cups of fresh lime juice, along with 1 head of pressed or finely ┬áminced garlic cloves, and 1 tbs of oregano, mix well
  • Season the pork all over moderately with salt and pepper.
  • Add the pork to a large glass baking dish and pour the prepared marinade over.
  • Turn the pork over several times, massaging the marinade in.
  • Cover and refrigerate overnight, turning and basting the pork with the marinade ever 4 hours or so.
  • The next day prepare the rub by combining the paprika, salt, pepper, onion powder, and garlic powder.
  • Rub the pork all over with the rub and allow the shoulder to come close to room temperature.
  • Place the shoulder on an offset smoker and cook for about 8 hours over charcoal and hickory or oak wood at 220 degrees or until an internal ┬átemperature of 160 is reached.
  • During cooking turn the shoulder several times to insure even cooking. Keep in mind that you will need to add charcoal and wood chunks continuously during cooking.




6 min


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