From the Netflix show The Chef Show
I’m a Jon Favreau fan. So watching The Chef Show was a no-brainer. Roy Choi is the actual chef on the show. He was also the person who trained Jon Favreau for the move Chef so he would look like he knew what he was doing. The two have a great chemistry together. It’s easy to see how they remained friends after the movie.
The main purpose for Roy’s Roast Mojo Pork recipe is to be the base of his Cubano sandwiches. I’ve had Cuban sandwiches before. They’re always great. This recipe makes it greater-er.
EGGcessories Needed
Dual Probe Thermometer
ConvEGGtor
Ingredients
- 6 lbs pork shoulder
- Brine for the Pork:
- 4 c orange juice
- 3½ c water
- ½ c rice vinegar
- ½ c spiced rum
- ½ c salt
- ½ c sugar
- Mojo Marinade for the Pork:
- 2/3 c olive oil
- 2/3 c cilantro
- 4 tbl mint leaves
- ½ c orange juice
- ½ c fresh squeezed lime juice
- 7 garlic cloves, minced
- 1 ½ tbl grated orange peel
- 2 tsp fresh oregano, chopped
- 1 tsp ground cumin
- 2/3 tsp black pepper, ground
- 2/3 tsp fine sea salt
- Lots of minced garlic
- 1 tbl each fresh thyme, fresh rosemary, fresh oregano, fresh sage, peppercorns
- 3 bay leaves
Directions
Brine pork shoulder for 12 hours.
This is another recipe that is fairly easy to do because it’s mostly waiting for something to brine, marinade, or cook.
Blend all Mojo Marinade ingredients in a blender.
Reserve brine
Remove pork from brine and pat dry.
Marinate pork shoulder in Mojo Marinade for at least 2 hours.
Set your Egg for indirect heat at 250° F
The original recipe said nothing about temperature so I went with a temperature that I see a lot for slow roasting meat.
Place a pan under the grate and pour the brine into it.
Place the pork on the grate and then pour the remaining marinade over it.
I added this and the “pour the brine…” step to this recipe. The original recipe called for the pork to be basted throughout the cook, but I’m not a big fan of opening my Egg until the food is done.
Sprinkle the thyme, rosemary, oregano, sage, peppercorns, garlic, and bay leaves over the top of the pork.
I sort of added this step. The ingredients were included in the list, but the directions never said how to use them. So I did this.
Slow roast pork shoulder until 170°F internal temp (should still be a light pink on inside).
It took me 5 – 6 hours to get it to temperature.
Remove from heat and cool until you can handle the pork with your hands.
Thinly slice.
Now, go make a Cubano!
