Grill-Fired Mojo Pork Shoulder

Ingredients

• 4-5 lb boneless pork shoulder (Boston butt)
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/4 cup fresh grapefruit juice
• 1/4 cup olive oil
• 8-10 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp black pepper
• 2 tsp kosher salt
• 1/2 cup chicken broth
• Wood chips (hickory or apple), soaked

Instructions

1. 1

   Pat the pork shoulder dry with paper towels; score the fat cap in a crosshatch pattern without cutting into the meat.

2. 2

   Whisk together orange juice, lime juice, grapefruit juice, olive oil, minced garlic, oregano, cumin, black pepper, and salt in a large bowl to create the mojo marinade.

3. 3

   Place the pork in a large resealable bag or dish and pour the marinade over it; ensure the pork is fully coated, then refrigerate for at least 4 hours, or preferably overnight.

4. 4

   Preheat your grill for indirect heat, aiming for a consistent temperature of 275-300°F; add soaked wood chips to generate smoke.

5. 5

   Remove pork from marinade (discarding marinade) and place it on the indirect side of the grill; insert a reliable leave-in thermometer.

6. 6

   Cook for 6-8 hours, or until the internal temperature reaches 200-205°F and the pork is fork-tender, spritzing with chicken broth every hour or so to keep it moist.

7. 7

   Once tender, remove the pork from the grill, tent it loosely with foil, and let it rest for at least 30 minutes before shredding.

8. 8

   Shred the pork with two forks, mixing any accumulated juices back into the meat for maximum flavor.