Mojo Smoked Pulled Pork

Ross in Ventura · 10-28-2013, 09:33 PM

Saturday I went to Ralph's Market and found this 10 lb. Bone in Pork Shoulder

I've wanted try Nacked Whizz recipe for Mojo Smoked Pulled Pork

Put the Rub on the exposed meat then into the fridge for 6 hrs.

On the Egg @225* indirect with Apple wood for smoke

Took my first peek at 8 AM

Started the Sauce @2 pm.

200* @5 pm.

Jackie said this was the best Smoked Pulled Pork that I've cooked and I agree I'll be smoking this again

Recipe:http://www.nakedwhiz.com/mojopork.htm

Thanks for looking

Ross

peeps · 10-28-2013, 09:38 PM

Nice work! Sounds like I need to be trying this recipe soon...

HeSmellsLikeSmoke · 10-28-2013, 09:45 PM

Well, if Jackie says that, I'm gonna do one too!

57borntorun · 10-29-2013, 09:50 AM

I`m going out on a limb here but I`m going to give you my take on Cuban Mojo.The sour orange is a seed planted that may or may not have come from an ungrafted orange tree of any variety of which there are many.The unique flavor and especially the zest makes one of the best bases for Mojo.It`s just not the same as adding lemon, lime and grapefruit. The Cuban recipe was probably derived from Cubans planting seeds which will not allow you to be what we call "TRUE TO FRUIT" as a grafted tree will.They can be found in Latin markets inexpensively (depending on your location).The Calif. version is going to have a thicker skin(more zest)but less juice.The Florida one will have more juice but thinner skin.Both worthy of using.Dont forget to use the zest!!!

cowgirl · 10-29-2013, 10:02 AM

Ross that looks delicious!! I can almost taste it from here.

PatAttack · 10-29-2013, 10:06 AM

That do look good, Ross!

sliding_billy · 10-29-2013, 10:15 AM

Looks great!

Georgiaboy98 · 10-29-2013, 10:29 AM

Yum is it lunch yet? Yeah it is!

fingerlickin' · 10-29-2013, 10:47 AM

Looking good Ross.

Big George's BBQ · 10-29-2013, 01:05 PM

That looks and sounds great Ross Will definately have to try this

10-28-2013, 09:33 PM	#1
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	Mojo Smoked Pulled Pork Saturday I went to Ralph's Market and found this 10 lb. Bone in Pork Shoulder I've wanted try Nacked Whizz recipe for Mojo Smoked Pulled Pork Put the Rub on the exposed meat then into the fridge for 6 hrs. On the Egg @225* indirect with Apple wood for smoke Took my first peek at 8 AM Started the Sauce @2 pm. 200* @5 pm. Jackie said this was the best Smoked Pulled Pork that I've cooked and I agree I'll be smoking this again Recipe:http://www.nakedwhiz.com/mojopork.htm Thanks for looking Ross __________________ My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735

10-28-2013, 09:38 PM	#2
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Nice work! Sounds like I need to be trying this recipe soon... __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

10-28-2013, 09:45 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Well, if Jackie says that, I'm gonna do one too! __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

10-29-2013, 09:50 AM	#4
57borntorun Full Fledged Farker Join Date: 09-16-13 Location: Palm City, Florida	I`m going out on a limb here but I`m going to give you my take on Cuban Mojo.The sour orange is a seed planted that may or may not have come from an ungrafted orange tree of any variety of which there are many.The unique flavor and especially the zest makes one of the best bases for Mojo.It`s just not the same as adding lemon, lime and grapefruit. The Cuban recipe was probably derived from Cubans planting seeds which will not allow you to be what we call "TRUE TO FRUIT" as a grafted tree will.They can be found in Latin markets inexpensively (depending on your location).The Calif. version is going to have a thicker skin(more zest)but less juice.The Florida one will have more juice but thinner skin.Both worthy of using.Dont forget to use the zest!!! __________________ A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!

10-29-2013, 10:02 AM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Ross that looks delicious!! I can almost taste it from here. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

10-29-2013, 10:06 AM	#6
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	That do look good, Ross! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

10-29-2013, 10:15 AM	#7
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Looks great!

10-29-2013, 10:29 AM	#8
Georgiaboy98 Full Fledged Farker Join Date: 06-25-13 Location: Augusta, Georgia Name/Nickname : Scott	Yum is it lunch yet? Yeah it is! __________________ GO DAWGS!!! UDS, Weber Kettle, Weber Gasser ,"ON FIRE" Thermapen

10-29-2013, 10:47 AM	#9
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Looking good Ross. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

10-29-2013, 01:05 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks and sounds great Ross Will definately have to try this __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD