Pork

Mojo Fiesta Pork Butt

Prep Time: 10 min

Cook Time: 8 hrs

Difficulty: Beginner

A slow-smoked pork butt, injected with bright citrus and garlic, seasoned generously, and cooked to juicy perfection for rich, flavorful pulled pork.

Step 1: Juice oranges, limes, and lemons. Strain out pulp and add to a food processor. Add dressing and garlic cloves. Pulse til smooth.
Step 2: Trim pork butt for consistency. Remove any excess fat and connective tissue from meat and score fat cap into diamond design.
Step 3: Place pork butt into aluminum pan and inject with mojo injection until pork butt won’t take any additional injection. Drain pan of additional injection. Season pork butt evenly with Chef John's Soul Powder Rub and Ray's Loco Gringo Rub, meat side first then flip meat fat side up, leaving pork butt in pan. Refrigerate for 3 hours.
Step 4: Burning the mesquite pellets, preheat recteq to 275ºF.
Step 5: After 3 hours, remove pork butt from refrigerator and place in preheated recteq. Cook for 5 hours or until desired color is reached, a dark mahogany brown.
Step 6: Remove pork butt from pan and wrap with 2 layers of aluminum foil. Return to recteq until 200ºF internal temperature has been reached (about 2-3 hours).
Step 7: Separate fat out from liquid left in aluminum pan and keep remaining liquid for brushing on tortilla shells and for dipping.

Step 1: Juice oranges, limes, and lemons. Strain out pulp and add to a food processor. Add dressing and garlic cloves. Pulse til smooth.
Step 2: Trim pork butt for consistency. Remove any excess fat and connective tissue from meat and score fat cap into diamond design.
Step 3: Place pork butt into aluminum pan and inject with mojo injection until pork butt won’t take any additional injection. Drain pan of additional injection. Season pork butt evenly with Chef John's Soul Powder Rub and Ray's Loco Gringo Rub, meat side first then flip meat fat side up, leaving pork butt in pan. Refrigerate for 3 hours.
Step 4: Burning the mesquite pellets, preheat recteq to 275ºF.
Step 5: After 3 hours, remove pork butt from refrigerator and place in preheated recteq. Cook for 5 hours or until desired color is reached, a dark mahogany brown.
Step 6: Remove pork butt from pan and wrap with 2 layers of aluminum foil. Return to recteq until 200ºF internal temperature has been reached (about 2-3 hours).
Step 7: Separate fat out from liquid left in aluminum pan and keep remaining liquid for brushing on tortilla shells and for dipping.

Sprinkle with chopped cilantro and serve with Pico de Gallo, tortilla shells, and a side of sauce for dipping.