Mojo Pulled Pork Recipe

Prepare the marinade

In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, chopped oregano, ground cumin, ground coriander, smoked paprika, kosher salt and black pepper until combined.

Marinate the pork

Place the trimmed pork shoulder in a large resealable bag or nonreactive dish. Pour the marinade over the pork, add the bay leaves, then massage to coat. Marinate in the refrigerator for at least 4 hours or preferably overnight (up to 24 hours) for best flavor.

Sear (optional)

Remove the pork from the refrigerator 30 minutes before cooking to take off chill. Heat a heavy Dutch oven or large ovenproof pot over medium-high heat and add 1 tablespoon neutral oil if needed. Sear the pork on all sides until nicely browned, about 3–4 minutes per side; this step adds flavor but can be skipped for a lower-activation method.

Braise the pork

Pour the reserved marinade into the pot with the pork. Add the broth and vinegar around the pork (not directly over the seasoned top to avoid washing spices off). Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated 300°F (150°C) oven. Braise until the pork is very tender and easily forks apart, about 3 to 3.5 hours for a 3–4 lb (1.5 kg) roast. Alternatively, continue simmering gently on the stovetop, covered, for the same time.

Rest and shred

Carefully transfer the pork to a cutting board and let rest 10–15 minutes. Reserve the braising liquid. Using two forks (or meat claws), shred the pork into bite-sized pieces, discarding any large pieces of excess fat and the bay leaves.

Mojo reduction

Skim fat from the reserved braising liquid and strain if desired. Place the strained liquid in the pot over medium-high heat and simmer until reduced by about one-third to concentrate flavor, about 6–10 minutes. Taste and adjust seasoning with salt and pepper.

Combine and finish

Return the shredded pork to the pot with the reduced mojo. Stir to coat and simmer gently for 5 minutes so the pork absorbs the sauce. Stir in chopped cilantro and sliced red onion (reserve a little cilantro and onion for garnish). If using, fold in avocado slices just before serving to avoid mashing.

Serve the mojo pulled pork hot with lime wedges on the side. Suggested serving options: over cauliflower rice for a carb-smart meal, in gluten-free tortillas, or atop a large green salad. Adjust salt and pepper to taste before serving.