Mojo Braise Pork
prep
4 Hrs
cook
2.5 Hrs
feeds
3-5
This is the perfect pork to use for Cubano Sandwiches. You can dedicate your leftovers to it, or if you're like us and love them so much you braise pork off just for them.
Ingredients
Mojo Marinade
1 bunch parsley
3 bunches of cilantro
5 limes, juiced
4 cups of orange juice
3 jalapeños
1 bunch of mint
15 garlic cloves
2 tablespoons cumin
3 tablespoons oregano
⅓ cup apple cider vinegar
3 tablespoons salt
1 cup vegetable oil
½ cup sugar
Mojo marinade:
1 bunch parsley
3 bunches of cilantro
5 limes, juiced
4 cups of orange juice
3 jalapeños
1 bunch of mint
15 garlic cloves
2 tablespoons cumin
3 tablespoons oregano
⅓ cup apple cider vinegar
3 tablespoons salt
1 cup vegetable oil
½ cup sugar
3 pounds of boneless country style pork ribs
1 tablespoon vegetable oil
Instructions
Mojo Marinade
Step 1
Add all the ingredients to a blender and starting on a low speed begin to blend. You can also use an immersion blender if you have one to mix the ingredients together.
Step 2
Begin increasing the speed of the blender as everything begins to liquefy, think smoothie—the smoother the better.
Step 3
Make sure to taste check the marinade for salt, sweetness, oregano, cumin, lime and orange flavor. It should be citrusy, with aromatics of the cumin. Sweet and salty with a tart tanginess to it.
Step 4
Lay the ribs in the marinade and placing in the refrigerator for up to 4 hours or overnight. Do not exceed 12 hours, the acid in the citrus may break down the protein in the pork, resulting in a mushy messy shred.
Pork Ribs
Step 1
Preheat your pellet grill to 400ºF with the cast iron inside.
Step 2
Once it's hot add a tablespoon of vegetable oil to lightly coat the pan and sear off the ribs.
Step 3
Cook about 6-8 minutes per side as long as the pan is hot and sizzling.
Step 4
Once seared, add the remaining marinade to the pan so the ribs are almost covered, they should still have the tops poking out about ¼ of an inch.
Step 5
Put the lid on the pan and reduce the heat of the pellet grill to 250-300ºF. Smoke the ribs for 2-2.5 hours or until they are fork tender and shred-able.
Step 6
Remove them from the heat and allow them to rest for 15 minutes or more, lid uncovered, before you begin to shred them.
Step 7
Shred. All the liquid in the pan is great to keep and add back in later. Taste the pork and check to see if it needs a bit of kosher salt added to it. You could also choose to serve the pork as whole rib chunks allowing for the individual to cut them up or shred them as they choose.
