We took a quick deviation from Italian cooking tonight to make skin-on pork shoulder with Mojo sauce. My husband heard about Mojo sauce and pork from his cousin and got excited. We also have a Traeger and he just wanted to smoke something today with his week off!
To compliment the farm-fresh pork shoulder, we ended up making the green Mojo which commonly contains green spices and is usually used for fish and made with green pepper. I learned that there are two types of Mojo and aside from green, there is red Mojo which is made of small red peppers from La Palma (called pimienta picona) and paprika. Red Mojo is usually eaten with meat but both Red and green Mojo can be used interchangeably to season some dishes, prominently papas arrugadas con salsa mojo, or potatoes with Mojo – taken from Wiki.
Pork Shoulder Ingredients – A “K&M Kitchen Adventures” creation
- About 7 pound Skin-on Pork Shoulder
Take the pork shoulder and salt liberally on all sides (as much salt as will stay on the meat on its own). Cook at 250 F for about 8-9 hours or until the internal temperature registers 195F. Take off heat and turn oven or smoker up to 500 F. Put pork shoulder back into oven for 20-30 minutes, or until skin is dark brown and crispy. Take off heat and let rest for 20 minutes under loose tin foil.
Mojo Sauce – https://www.bonappetit.com/recipe/mojo-sauce
Ingredients MAKES 1 ¼ CUPS
- Juice of 1 orange
- Juice of 2 limes
- 1 serrano chile or jalapeño, stem removed, split lengthwise
- 1 garlic clove
- ½ cup cilantro springs
- ⅓ cup olive oil
- 1 tsp. sugar
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Blend orange juice, lime juice, chile, garlic, cilantro, oil, sugar, and salt in a blender until mostly smooth but still specked with herbs. Transfer sauce to a small bowl or gravy boat. Let sit out for about 30 minutes.
Cut pork shoulder at an angle and be sure to include both tender pork and crispy skin onto each plate. We decided to add a side of beans and tortillas but feel free to add whatever sides you want! Be sure to use a good Pinot Noir (we used D’Autrefois Pinot Noir)
We hope you enjoyed our quick adventure into Mojo and skin-on pork shoulder. Leave comments for how you have tried these recipes, we’d love to hear from you!