Pellet Grill Smoked Mojo Pork Shoulder Recipe Kitchen

Pellet Grill Smoked Mojo Pork Shoulder Recipe

• Difficulty: Easy
• Makes: 12 to 15 servings
• Nutrition Per Serving: Portion 1 of 14 servings
  Calories 552 | Total Fat 29g | Saturated Fat 10g | Carbohydrates 37g | Dietary Fiber 5g
  Sugar 4g | Protein 33g | Cholesterol 112mg | Sodium 805mg
• Total Time: 1 day 6 hrs 45 min (including marinating)
• Active Work Time: 45 min

Fire up your Pit Boss pellet grill for this ultra-juicy, Cuban-inspired mojo pork shoulder that'll steal the show at any gathering. Slow-roasted to perfection with a zesty homemade marinade bursting with citrus and herbs, it's paired with flavorful rice and beans for a crowd-pleasing feast that screams smoky, tender bliss.

Ingredients

• 2 cups fresh cilantro (leaves and tender stems), plus more for garnish
• 1 1/2 cups freshly squeezed orange juice
• 1 cup fresh mint leaves
• 1/2 cup oregano leaves (fresh)
• 1/4 cup fresh lime juice (about 4 limes), lime wedges for serving
• 2 teaspoons ground cumin
• 10 garlic cloves
• 1 jalapeo, coarsely chopped
• Kosher salt and fresh black pepper
• One boneless pork shoulder (pork butt), 6 to 7 pounds
• 2 cans (15 oz each) kidney beans, rinsed and drained
• 2 cups long-grain rice, rinsed
• Flaky salt for serving
• Warm tortillas, for serving

Special Equipment

• Wood pellet grill (such as Pit Boss 850 DX Wood Pellet Grill)

Instructions

1. Blend cilantro, orange juice, mint, oregano, lime juice, cumin, garlic, jalapeo, 1 tbsp kosher salt, and several cranks of black pepper until smooth. Reserve 1 cup mojo sauce in a sealed container in the fridge.
2. Coat pork shoulder all over with remaining sauce in a large vessel. Cover and marinate in fridge for 24-48 hours.
3. Let pork sit at room temperature for 1 hour before cooking.
4. Preheat pellet grill to 275F per manufacturer's instructions; close lid for 15 minutes.
5. Remove pork from marinade (save excess), place skin-side up on grates, and smoke until internal temp reaches 160F, about 4 hours.
6. Transfer pork to 3 large foil sheets, pour reserved marinade over, seal tightly. Increase grill to 325F, return on a rimmed baking sheet, and cook to 203F internal, about 2 more hours. Rest in foil 20-30 minutes.
7. Meanwhile, simmer kidney beans, rice, reserved 1 cup mojo sauce, and 2 cups water; boil, cover, reduce to low, cook 20 minutes until tender. Keep warm.
8. Unwrap pork, collect juices. Discard skin, shred meat with forks, and toss with juices.
9. Top rice and beans with cilantro and flaky salt. Serve pork with rice, beans, tortillas, and lime wedges for an irresistible bite.