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Smoked Pulled Cuban Mojo Pork
Mojo pulled pork is a delicious citrusy-garlicky pork roast that is easily smoked for a different take on this traditional Cuban mojo criollo marinade. Eat this on its own or turn it into tacos or sandwiches.
5
from 1 vote
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Course:
Main Course
Cuisine:
American
Diet:
Diabetic, Gluten Free
Prep Time:
10
minutes
minutes
Cook Time:
5
hours
hours
Resting Time:
30
minutes
minutes
Total Time:
5
hours
hours
40
minutes
minutes
Servings:
12
servings
Calories:
292
kcal
Author:
Matt
Ingredients
▢
8
pound
Boston Butt Roast
▢
2
cups
Mojo Marinade
store bought or homade
US Customary
-
Metric
Instructions
Prepare smoker for cooking. A general guideline for the ambient temperature of the smoker is 225- to 250 degrees. Use oak or apple wood for flavor.
Marinate the butt roast overnight or for up to 24 hours in Mojo marinade.
Reserve the marinade and boil for 10 minutes. You will use this later when we wrap the roast.
Place in the smoker either by hanging with hooks or on the rack with the fat side up. Cook until the internal temperature reaches 160 degrees.
Remove and wrap in foil. Add leftover Mojo sauce to Boston Butt. Be sure to leave the fat cap up.
Return to the smoker, and place on rack. Cook until it reaches an internal temperature of 205 degrees. Remove to rest in foil on counter.
Allow the meat to rest for about thirty minutes. Remove from foil, remove the bone, and shred the meat.
Serve immediately or store in an airtight container for up to one week.
Notes
Our
Mojo Marinade
is great for this recipe or you can use a store-bought version.
Nutrition
Serving:
1
serving
|
Calories:
292
kcal
|
Carbohydrates:
4
g
|
Protein:
36
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
124
mg
|
Sodium:
141
mg
|
Potassium:
712
mg
|
Fiber:
0.1
g
|
Sugar:
3
g
|
Vitamin A:
94
IU
|
Vitamin C:
22
mg
|
Calcium:
30
mg
|
Iron:
2
mg