Mojo Marinated Pork Shoulder “Eh-Sangwich”

We wanted to recreate Mojo pork often found in Miami. Cuban style mojo pork shoulder is traditionally onions, lemon juice, garlic, and Adobe seasoning. We take a pineapple twist to the classic and add some kick.

Author

Graciano Beyhaut

Prep Time: 00:10

Recipe Time: 36:00

Temperature : 175F / 79.4C

Ingredients

• 8 lb pork shoulder
• 1 whole garlic clove
• 1 stalk of chive onions
• 1/2 fresh pineapple
• 2 lemons
• 1/2 cup Adobe seasoning
• 1 Tablespoon sirarcha salt
• 1 Tablespoon Tony Chechera
• 1/2 Tablespoon Kosher Salt

Directions

1. Rub shoulder with seasoning called out. Cut lemon, pineapples, garlic, chive onions.
2. Fill up the bag and let cook @175 for 36 hours
3. Once 36 hours are done. (We like to start our cook in the evening so that it is ready around noon). Place bagged pork in extra large bowl with juices still.
4. Open bag while in bowl and remove pork shoulder and pineapple slices
5. Toast French or Cuban Bread then add pork and pineapple. (Optional hot sauce)

Finishing Steps

1. Close bread and split inhalf. Serve either as is or with collards.
2. (Collards we enjoy)