Mojo Pulled Pork Recipe

Make the mojo marinade

In a blender or food processor combine smashed garlic, fresh oregano, ground cumin, orange juice, lime juice, orange zest, olive oil, 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Blitz until mostly smooth (a little texture is fine). Reserve 3/4 cup of this mixture to use later as the finishing sauce and set aside in a small bowl in the refrigerator.

Season the pork

Pat the pork shoulder dry with paper towels. Rub the remaining 1 tablespoon kosher salt and remaining 1/2 teaspoon black pepper evenly over the meat.

Marinate

Place the pork in a large bowl or a zip-top bag. Pour the remaining mojo marinade over the pork, massaging it so it coats all surfaces. Cover and refrigerate for at least 4 hours or preferably overnight (8–24 hours) to let flavors penetrate.

Sear (optional)

Remove pork from refrigerator about 30 minutes before cooking to come toward room temperature. Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat and add 1 tablespoon olive oil. Sear the pork on all sides until deeply browned, 3–5 minutes per side. Transfer the pork back to the pot if you seared in a separate pan and pour any juices back into the pot.

Add aromatics and liquid

Add the quartered onion and bay leaves to the pot around the pork. Pour 1 cup chicken broth (or water) into the pot — the liquid should come up about 1–2 inches; you can add a bit more if necessary. Spoon any remaining marinade over the pork.

Braise

Bring the liquid to a gentle simmer on the stovetop. Cover tightly with a lid and transfer to a preheated oven at 300°F (150°C). Braise until pork is very tender and falls apart easily with a fork, about 3 to 3 1/2 hours for a 3 lb piece (larger pieces may need 4–5 hours). Alternatively, cook on low in a slow cooker for 6–8 hours.

Rest and shred

When the pork is tender, remove the pot from the oven and transfer the pork to a cutting board. Let it rest 10–15 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat and the bone if used. Skim and discard bay leaves and reserve cooking juices.

Prepare finishing mojo

Take the reserved 3/4 cup marinade and whisk with the extra orange juice (2 tbsp), extra lime juice (1 tbsp), extra olive oil (2 tbsp) and honey or brown sugar (if using) until emulsified. Taste and season with salt and pepper as needed. Stir in chopped cilantro.

Combine pork and mojo

Place the shredded pork in a large bowl or return to the warm pot. Spoon 1/2 to 3/4 cup of the finishing mojo over the pork and add 1/2 cup of the reserved cooking juices (or more to moisten). Toss thoroughly to coat; taste and add more mojo, cooking juices, salt or pepper until the pork is bright and well seasoned. If you prefer a saucier result, warm the mixture over low heat for 5–10 minutes to meld flavors.

Serve the mojo pulled pork on warm tortillas with pickled red onions, sliced avocado and lime wedges. Leftovers keep well refrigerated for up to 4 days; reheat gently in a skillet with a splash of broth or reserved mojo to prevent drying.