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Old 08-19-2013, 11:39 AM   #1
Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama
Default Mojo'd Pork Butt

I bought the Publix brand Mojo Marinade, and let the butt sit in it for 3 days in the fridge, flipping twice per day. At cook time I sprinkled a little granulated garlic, and onion on the butt. That was it. I wanted to use the butt for Cuban sandwhiches, which is what I did. Used my first ever bag of Cowboy lump, cooked at 250-260 until the temp was 165, then I put it in a pan, added some more mojo marinade covered with foil, cooked until probe tender. Was pleased with the results, and the ol' dog waits patiently for the bone.
Attached Images
File Type: jpg mojo fire.JPG (63.4 KB, 147 views)
File Type: jpg mojo marinade.JPG (60.3 KB, 147 views)
File Type: jpg mojo on kj.JPG (51.8 KB, 147 views)
File Type: jpg mojo temp.JPG (60.0 KB, 147 views)
File Type: jpg mojo 165.JPG (72.7 KB, 146 views)
File Type: jpg mojo sauced.JPG (64.5 KB, 145 views)
File Type: jpg mojo guard.JPG (68.7 KB, 146 views)
File Type: jpg mojo finished.JPG (69.5 KB, 146 views)
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Old 08-19-2013, 12:46 PM   #2
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Join Date: 01-22-10
Location: Fort Lostinthewoods, MO

looks tasty
Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of!
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Old 08-19-2013, 04:46 PM   #3
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

I've only injected with mojo, never marinated. Did you get much penetration into the butt?
Jim - Another transplanted Texan

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.

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Old 08-19-2013, 07:42 PM   #4
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Join Date: 08-10-12
Location: North Alabama

Had good flavor. I pulled the pork and added back some of the pan liquor. Was really pleased. I don't know why I didn't inject with some, I guess I wasn't thinking.

My goal was meat foe Cuban sandwhiches and it was perfect for that.
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Thanks from:--->
Old 08-19-2013, 07:49 PM   #5
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Join Date: 08-01-12
Location: Fairfield, Florida

We buy Mojo by the gallon & Publix brand is as good as any. Use it on pork & chicken. One tip for the pork butt, if you are gonna do a 2-3 day soak, go ahead and plug it with garlic; just make hole with a boning knife and insert 2-3 garlic cloves in each hole. IMHO, more is better and the holes also let the mojo get into the meat better. Injection works too. Oh yea, add a little Adobo to your rub.
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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