Smoked Mojo Pork Shoulder Recipe

This Smoked Mojo Pork Shoulder is marinated in a bold blend of fresh citrus, garlic, herbs, and spices before slow smoking until tender, juicy, and easy to pull apart. The combination of classic Cuban mojo flavors and wood-fired smoke creates incredibly flavorful pork that’s perfect for Cuban sandwiches, rice bowls, tacos, sliders, and more.

I spent three years living in South Florida and have enjoyed my fair share of Cubano sandwiches. The key to a good Cubano is all in the mojo pulled pork.

Traditionally, this recipe is made by slow-roasting a pork shoulder (or pork butt) in a mojo sauce marinade made with sour orange juice, lime juice, and a handful of spices.

This wet brine tenderizes the pork and adds a ton of flavor to the final product. I love using the leftover pulled pork for sandwiches, nachos, and making homemade Cuban sliders (the best part).

If you’re looking for a basic smoker recipe for pork shoulder, check out my guide and recipe here.

Supplies Needed

• Large Container For Marinating
• Carving Knife & Cutting Board
• Measuring Cups
• Smoking Meat Thermometer
• Foil Pan and Aluminum Foil

What Is Mojo Marinade?

The marinade here is truly the star. While having the right cooking and smoking techniques is important, starting with the right base to add flavor is the way to go.

Here is what you need for this pork recipe-

• Olive Oil
• Orange Juice
• Lime Juice
• Sea Salt
• Black Pepper
• Garlic Cloves
• Bay Leaves
• Cumin
• Oregano
• Thyme

Add the marinade ingredients to a blender and mix everything together so it’s fully combined. Set it aside to prep the pork.

Set aside a few cups of reserved marinade for spraying your pork shoulder and for wrapping during the smoking process.

Preparation:

Start by removing the pork shoulder from the packaging. You can use bone-in or one without (boneless does often cook faster).

Trim off any silver skin on the sides or underneath the shoulder, keeping the fat cap intact. You can trim it down slightly, removing any harder fat pieces, but a nice crosshatch cut into the top allows room for the marinade and the seasoning to penetrate.

Place it in a large container or shallow dish to cover it completely. I used a larger hotel pan or plastic food-grade safe tub for this process.

Add the mojo marinade over the pork shoulder and cover it completely. Place it in the fridge and let it brine in the juice overnight and up to one day. Any more time than that can change the texture of the meat, so plan accordingly.

Smoking Instructions:

1. Preheat your smoker to 250 degrees F and set it for indirect heat.
2. Remove the pork shoulder from the mojo and pat it dry. Add a little olive oil over the whole cut and season with salt and pepper before placing it on the smoker.
3. Insert a thermometer into the center of the pork. Then place your pork shoulder onto the grill grates and let it smoke for several hours. Spray with diluted apple cider vinegar and water every hour for the first three hours to help build the bark and keep the pork moist. Repeat spraying the pork down every hour or so until wrapping.
4. Once the pork shoulder reaches the stall (around 165 F-175 F), remove it from the smoker and place it in a foil pan. Place some pieces of butter over the top of the bark and add any remaining marinade to the bottom of the pan. Wrap foil tightly over the top and place it back on the smoker.
5. The mojo pork is done when it reaches an internal temperature between 190°F and 203°F. Check for tenderness by using the probe of the thermometer and inserting it into various parts of the pork. It should feel like softened butter when it’s inserted.
6. Remove from the smoker and keep the pork wrapped up tightly. I like to cover the pan with a few hand towels and place it in a cooler for a minimum of two hours to rest and finish carry-over cooking.
7. Once the pork has rested, pull the pork and discard the bone and any large pieces of fat.

What To Serve With Mojo Pork?

What To Serve With Mojo Pork?

Smoked mojo pork is rich, savory, and packed with bright citrus, garlic, and herb flavor, so I like to pair it with sides that either lean into those Cuban-inspired flavors or add something fresh and crisp to the plate. Our favorite way to use smoked mojo pork is in these Cuban sliders, but here are some of my other favorite pairings:

• Cuban Black Beans and Rice: A classic pairing that turns mojo pork into a hearty, complete meal.
• Cilantro Lime Rice: The fresh lime and herbs complement the citrus flavors in the pork without overpowering it.
• Fried Tostones or Sweet Plantains: Their natural sweetness is a great contrast to the smoky, garlicky pork. I also love it on plantain chips for smoked pulled pork nachos.
• Grilled or Smoked Corn: Charred corn works especially well if you’re already firing up the smoker or grill.
• Cuban-Style Slaw: A vinegar-forward cabbage slaw adds crunch and acidity that cuts through the richness of pork shoulder.
• Crispy Grilled Potatoes: These are one of my family’s favorites, and it works as the perfect side.
• Cuban Bread: Serve warm bread alongside the pork or use leftovers to make a classic Cuban sandwich (or these Cuban sliders) with deli ham, Swiss cheese, pickles, and yellow mustard.

For leftovers, this pork also works incredibly well in a Cuban sliders recipe, tacos, rice bowls, quesadillas, or pressed sandwiches.

More Recipes To Try

Roasted Mojo Chicken

Slow Cooker BBQ Pulled Pork

Pulled Pork Sliders