Skip To Main Content

Your Cart

Loading
All Recipes

Orange Gochugaru Chile Mojo-Style Pulled Pork

  • Difficulty Easy
  • Time 11 hours

THIS SAUCE is – dare we say – drinkable.

Chef Ryan gives citrus a major moment in this mojo-style pulled pork. (Mojo pork is a Cuban dish that combines citrus juice, garlic and herbs as a marinade.)

You can make this pork in the oven or the smoker, and the addition of our Orange Gochugaru Chile blend gives the pork layers and layers of sweet-heat citrusy flavor.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Orange Gochugaru Chile Mojo-Style Pulled Pork Recipe

Orange Gochugaru Chile Mojo-Style Pulled Pork

  • Author: Chef Ryan Wiebe
  • Prep Time: 5 hours
  • Cook Time: 6 hours
  • Total Time: 11 hours
  • Yield: 24 servings 1x

Ingredients

Scale
  • 1 boneless or bone-in pork shoulder or capicola roast
  • 1 bunch of cilantro 
  • 1 bulb of garlic, peeled
  • 34 oranges
  • 23 limes
  • 34 Tbsp Spiceology Orange Gochugaru Chile blend 
  • 1/4 cup olive oil
  • 4 spring onions, roughly chopped
  • 2 tbsp dark spiced rum
  • Orange juice, fresh or from a container, about 1 1/2 cup, depending on your roasting pan size. 
  • Buns or tortillas for serving. 

Instructions

  1. In a blender, add in your cilantro, garlic, lime juice and zest from 2 limes, orange juice and zest from 2-3 oranges, green onions, olive oil, 3 tbsp Orange Gochugaru Chile seasoning and spiced rum, blend until smooth. 
  2. Pour about half of your marinade over your pork and make sure to cover it in the marinade, let sit for 4-5 hours or overnight. 
  3. Preheat oven to 250°F or your smoker to the same temperature. 
  4. Cut some oranges to cover the bottom of your roasting pan. Place pork on top of your oranges and fill with orange juice, about 1 inch worth. 
  5. Roast in oven or smoker for 6 hours (this is all depending on the size of your pork roast and if it has a bone in or not), or until you have reached an internal temperature of 203°F. 
  6. Remove the oranges from the bottom of the roasting pan. Shred your pork with the remaining liquid in the roasting pan. Once all pulled, pour in some of the remaining marinade and mix it and more of the Orange Gochugaru Chile and enjoy in a taco or as a sandwich. 

Used in this Recipe

New

🚚 Free shipping on orders $49.99+ within the contiguous US

Secure Transaction X

Your transaction is secure

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Other Recipes you might enjoy

Turmeric Flakey Salt Carrot Margarita

 Turmeric Flakey Salt Carrot Margarita

Turmeric Smoothie

30+ Tried & True Turmeric Recipes (including a delicious Turmeric Smoothie)

4th of July Hot Dogs

4th of July Hot Dogs

Achiote Bloody Mary Cocktail

Achiote Bloody Mary Cocktail

Spiceology Achiote Fish Sandwich Recipe

Achiote Fish Sandwich with Baja Sauce

Achiote Roasted Carrots

Achiote Roasted Carrots

Acorn Squash Au Gratin

Acorn Squash Au Gratin

Acorn Squash Stuffing

Acorn Squash Stuffing

Tinga chicken tacos

Adam McKenzie’s Tinga Chicken Tacos

ADOBO HONEY BRAISED PORK Recipe by: Derek Wolf

Adobo Honey Braised Pork

Adobo Honey Pork Tacos

Adobo Honey Pork Tacos

Agedashi tofu in a bowl with broth

Agedashi Tofu

X

Are you a Professional Chef,
Restaurant or Food & Beverage Buyer?

We just launched a Foodservice Website just for you:

Go to Chefs.spiceology.com >