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 minced 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 temperature 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.