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.
Orange Gochugaru Chile Mojo-Style Pulled Pork
- Prep Time: 5 hours
- Cook Time: 6 hours
- Total Time: 11 hours
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1 boneless or bone-in pork shoulder or capicola roast
- 1 bunch of cilantro
- 1 bulb of garlic, peeled
- 3–4 oranges
- 2–3 limes
- 3–4 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
- 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.
- 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.
- Preheat oven to 250°F or your smoker to the same temperature.
- 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.
- 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.
- 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.
