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Mojo-Braised Pulled Pork

Source of Recipe

From "An Unapologetic Cookbook" by Joshua Weissman


Recipe Introduction

"This succulent, flavorful meat is endlessly versatile. It goes well with beans, rice, and vegetables for a classic Cuban-style dinner, or in tacos, on Cubanos, or just by itself."

List of Ingredients

Mojo marinade:
â—¦ 2 shallots
â—¦ 2 heads garlic, peeled
â—¦ Zest of 2 oranges
â—¦ Zest of 3 limes
â—¦ 2 tablespoons oregano leaves
â—¦ ½ bunch of mint leaves
â—¦ 1 tablespoon freshly ground cumin
â—¦ 2 serrano chilies
â—¦ 1 cup extra-virgin olive oil
â—¦ 1 ½ tablespoons kosher salt
â—¦ 1 cup fresh lime juice or Seville orange juice
â—¦ 1 cup fresh orange juice

â—¦ 4 to 5 pounds boneless pork shoulder or Boston butt
â—¦ Chicken stock, if needed
â—¦ Kosher salt, to taste


Recipe

Prepare the mojo marinade: In a blender, add the shallots, garlic cloves, orange zest, lime zest, oregano leaves, mint leaves, freshly ground cumin, serrano chilies, olive oil, salt, lime juice, and orange juice. Blend together on high speed until completely smooth. Reserve 1 cup of the marinade to use for dipping; refrigerate, covered, until needed.

In a large resealable bag, place the pork shoulder, and pour in the remaining mojo marinade to cover the meat. Seal the bag and marinate in the refrigerator overnight.

Preheat the oven to 400° F. Remove the pork from the marinade and place in a 7-quart Dutch oven. Pour in all of the marinade. The marinade should come about halfway up the pot, but if not, add a little bit of chicken stock.

Braise the pork, uncovered, for 10 minutes. Then reduce the temperature to 350° F and cook for 3 to 3 ½ hours, uncovered, turning occasionally to make sure all sides get browned. Remove the pork from the Dutch oven and place on a cutting board to cool. Strain the remaining mojo braising liquid into a small bowl, discarding the solids.

In a large bowl, using two forks, shred the meat. Toss together using the strained braising liquid to coat the meat to your desired level of fatty goodness. Season to taste with salt. Enjoy in Cubanos, on rice, or in a quesadilla with the reserved marinade for dipping.

Makes 2 ½ quarts