Mojo Pork

[BigSmoker]

A friend of mine that lives near the Keys stops at a little place that serves a mojo pork sammich.  He has been working on the recipe to duplicate their sammich and has come up with a super recipe for a great dish.  I cooked up 7 1/2 lbs of this stuff for a family reunion along with 7 1/2 more lbs of pulled pork and 10 whole chickens.  Nothing left after the second meal but a chicken or 2.  Anyway I digress.  Recipe credit goes to a fellow Que lover Rumrunner.

1-7 lb Boston Butt
1-2 bottle(s) of commercial mojo sauce
1 bottle chipolte mayo
garlic cloves(lots)
kosher or sea salt
black pepper
chili powder
cumin
2 fresh limes

If you have a meat tumbler this is a great time to break it out.

If you have a bone in piece of pork remove bone and give to the dog.  After deboning you should have 3-4 nice size pieces of pork.  Marinate overnight in the mojo sauce and the juice of 2 limes(optional on the limes). Reserve marinade after you remove the pork for later use.  Stud the pork all over with garlic cloves.  Crush them if you wish.  Mix dry ingredients together equal parts except for the cumin.  Add about 1/2 as much of it(also optional).  Rub the pork with the dry ingredients and let it melt in while your heating up the smoker.  Once smoker is stable at your favorite temp insert pork on top shelves.  A higher temp is recommended because you are only cooking to 175-180 degrees.  Pecan wood is a nice choice for smoke flavor.  Once meat reaches at least 175°f but not more than 185°f remove from smoker and FTC for 1 hr.  If you add any liquid use some fresh mojo sauce.  Take remaining mojo marinade and boil until reduced by 1/2.  Cool mixture and add equal amount of chipolte mayo and whisk until smooth.  Remove pork from FTC and cube the meat into 1" x 1" pieces.  Pile cubed meat on a bun and cover with desired amount of mayo mixture.  Serve with favorite sides.  I hope you find this as good as I did.  Definitely on my to do again many times list.  Enjoy.

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[psdubl07]

Jeff, thanks a lot for making me drool all over my computer! [:p]

[JJC]

Jeff, why don't make this stuff up yourself in a big batch and sell it on your website?  Lazy guys like me would buy it . . . [:D]

John
Newton MA

[nsxbill]

Jeff,

Sounds like you have that Southern Mojo Working!  What are the measurements for the different seasonings you use for this concoction?

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>

[BigSmoker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />Jeff,

Sounds like you have that Southern Mojo Working!  What are the measurements for the different seasonings you use for this concoction?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Sorry for the delay I've been covered up at work.  I hardley ever actually measure anything but start out with 1/2 TBSP of each and see it thats enough to cover the entire thing with the rub.

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.