Mojo Pulled Pork Shoulder (Plus the Puerto Rican Rice You Need Next to It)

There are two kinds of people at a cookout: the ones who hover by the grill offering opinions, and the ones who hover by the grill eating the crispy bits off the cutting board. I am both. Kurt has learned to tent the pork with foil and also stand guard.

This mojo pork , baked in the oven low and slow is my answer to feeding a crowd without babysitting a stove. A big pork shoulder takes a bath overnight in a mojo marinade that is basically a love letter to garlic — two whole bulbs, plus the juice and zest of an orange, a lemon and a lime. The next day it goes in the oven low and slow, and six to eight hours later you have a pork shoulder so tender you pull it apart with your hands. Then you pour warm mojo over the whole platter, and everyone suddenly thinks you’re a genius.

It’s also my favorite way to stretch grilling season here in Minnesota. When late September rolls around and the air gets that crisp, sweatshirt-at-dinner feeling, I’m not ready to put the grill cover on. A long, slow cook like this one is the perfect excuse to stay inside a little longer.

I serve it family-style with Puerto Rican rice (arroz con gandules) — recipe below — plus warm corn tortillas and a handful of sides so everyone can build their own plate. Scroll down for the full spread.

Why This Baked Mojo Pork Works

• Citrus does the heavy lifting. Orange, lemon and lime juice tenderize and brighten the pork, while the zest carries all those fragrant oils deep into the meat.
• Two whole bulbs of garlic. Not a typo. Pulsed with fresh oregano, salt and coarse pepper, the garlic becomes a paste that clings to every nook of the shoulder.
• Reserved mojo is the finishing move. Setting aside ¼ cup of marinade before the raw pork goes in means you have clean, safe sauce to simmer with the cutting-board juices and pour over the top.

Can This Mojo Pork be grilled?

• Yes! Indirect heat = no babysitting. Cooking on the cooler side of the grill at 325–350°F lets the fat and connective tissue slowly melt, so you get juicy, pull-apart pork with a gorgeous crust — and you never have to flip it.

Grill the Pork

1. Take the pork out of the refrigerator and let it sit at room temperature for about 1 hour before cooking.
2. Heat a gas grill to 325–350°F, leaving one side off (or low) for indirect heat. Place the pork on the cooler side, close the lid, and cook without flipping for 6–8 hours, until a meat thermometer reads 190–200°F in the thickest part.
3. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for about 1 hour.
4. Pour any juices from the cutting board into a small saucepan with the reserved ¼ cup mojo marinade. Bring to a low simmer.
5. While the sauce warms, use your hands (or two forks) to pull the pork into chunks and pile it on a platter. Pour the warm mojo sauce over the top and serve.

Ingredients

For the Mojo Marinade

• 2 whole garlic bulbs, cloves peeled
• 2 Tbsp kosher salt
• 2 tsp coarse black pepper
• 2 Tbsp fresh oregano, chopped
• Juice and zest of 1 navel orange
• Juice and zest of 1 lemon
• Juice and zest of 1 lime

For the Pork

• 1 pork shoulder (6–8 lb), also sold as pork butt or Boston butt

Instructions

Make the Mojo Marinade

1. Add the peeled garlic, salt, pepper and oregano to a food processor and pulse until finely chopped.
2. Transfer the mixture to an extra-large zip-top bag or a bowl big enough to hold the pork.
3. Stir in the orange, lemon and lime juices and zest. Scoop out ¼ cup of the marinade and refrigerate it for later.
4. Add the pork, turn to coat, and refrigerate for at least 8 hours or overnight.

Bake the Pork

1. Take the pork out of the refrigerator and let it sit at room temperature for about 1 hour before cooking.
2. Heat the oven to to 275 degrees and cook without flipping for 8 hours, until a meat thermometer reads 190–200°F in the thickest part.
3. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for about 1 hour.
4. Pour any juices from the cutting board into a small saucepan with the reserved ¼ cup mojo marinade. Bring to a low simmer and add the juice of one orange
5. While the sauce warms, use your hands (or two forks) to pull the pork into chunks and pile it on a platter. Pour the warm mojo sauce over the top and serve.

Tips for the Best Mojo Pork

• Don’t skip the thermometer. Pork shoulder is safe to eat well below 190°F, but it isn’t pullable until the collagen breaks down in that 190–200°F window.
• Bone-in or boneless both work. Bone-in has a little more flavor; boneless may finish closer to the 5-6-hour mark.
• Don’t marinate for days. Overnight is perfect. Much past 24 hours, the citrus can make the outer layer of meat mushy.
• Save the leftovers. Mojo pork makes killer Cuban sandwiches, rice bowls, nachos and breakfast hash.

What to Serve with Mojo Pork

This is a build-your-own-plate kind of dinner. Set out warm corn tortillas and serve them alongside the Puerto Rican rice, the pork platter, and these sides, and let everyone go for it.

Puerto Rican Rice (Arroz con Gandules)

If mojo pork is the star, Puerto Rican rice is the best supporting actor. Arroz con gandules is rice cooked with pigeon peas, sofrito, olives and sazón until every grain is golden and savory. It’s the dish you’ll find at nearly every Puerto Rican celebration, and one bite tells you why. Here’s my version.

Serves 8–10 · Prep 10 min · Cook 40 min

Ingredients

• 3 Tbsp olive oil (or annatto oil)
• 1/4 cup sofrito, homemade or jarred
• 1/3 cup tomato sauce
• 1 packet sazón seasonings
• 1/3 cup sliced pimento-stuffed olives
• 1 (15-oz) can pigeon peas (gandules), drained
• 3 cups low-sodium chicken broth or water
• 1 tsp kosher salt, plus more to taste
• 2 cups medium- or long-grain white rice, rinsed until the water runs clear

Instructions

1. Heat the oil in a caldero or heavy Dutch oven over medium heat and cook until lightly browned, about 3 minutes.
2. Stir in the sofrito and cook until fragrant and softened, 3–4 minutes. Add the tomato sauce, sazón, oregano, olives and cook 2 minutes more.
3. Add the pigeon peas, broth and salt. Bring to a boil and taste the liquid — it should taste slightly saltier than you’d like the finished rice to be.
4. Stir in the rice.
5. Give the rice one good stir, folding from the bottom up. Cover tightly (a layer of foil under the lid helps), reduce heat to low, and cook 20–25 minutes without lifting the lid.

Grilled Onion and Avocado Guacamole

Since the grill is already going, throw on some onions and avocado halves. My Grilled Onion and Avocado Guacamole from the True North Cabin Cookbook gets a little smoky char that’s made for spooning onto a mojo pork taco.

Red Cabbage Slaw with Peanuts and Cilantro

You need something crunchy and fresh to cut through all that rich pork. This Red Cabbage Slaw with Peanuts and Cilantro holds up for hours without wilting, and it’s gorgeous on the table.

Easy Black Beans

Rice and beans are a match made in heaven. My Easy Black Beans start with canned beans and simmer with cumin and Rotel on the stovetop while the pork rests.

Easy Green Salsa

Tangy, broiled tomatillo Easy Green Salsa brings brightness that plays right into the citrus in the mojo. Make a double batch; it disappears.

Frequently Asked Questions

What is mojo marinade?

Mojo is a Cuban and Caribbean marinade built on garlic, citrus juice and herbs like oregano. Traditionally it’s made with sour (bitter) orange; this version gets a similar sweet-tart balance from a combination of orange, lemon and lime juice and zest.

Can I make mojo pork in the oven?

Yes. Roast the marinated pork in a covered roasting pan at 300°F for 6–8 hours, until it reaches 190–200°F, then uncover for the last 30–45 minutes to brown the outside.

How long should I marinate mojo pork?

At least 8 hours, ideally overnight. Try not to go beyond 24 hours, since the citrus acid can make the outer layer of meat soft and mushy.

What temperature should pulled pork be?

For tender, shreddable pulled pork, cook the shoulder to an internal temperature of 190–200°F, then rest it for about an hour before pulling.

What’s the difference between Puerto Rican rice and Spanish rice?

Puerto Rican rice (arroz con gandules) is cooked with sofrito, sazón, olives and pigeon peas, giving it a savory, herby flavor and golden color. Spanish or Mexican-style rice is usually cooked with tomato, onion and garlic, and typically doesn’t include pigeon peas or olives.

Can I make mojo pork ahead of time?

Absolutely. Pull the pork, let it cool, and refrigerate it in its juices for up to 4 days. Reheat covered at 325°F with a splash of broth, then top with warm mojo before serving. It also freezes well for up to 3 months.

What else can I do with leftover mojo pork?

Pile it on Cuban sandwiches, tuck it into quesadillas, spoon it over rice bowls, or crisp it in a skillet and top with a fried egg for breakfast.

If you make this grilled mojo pork, leave a comment and a star rating below — I love hearing how your crowd liked it. And tag me @stephaniesdish so I can see your platter!