Paleo Grilling and Mojo Pork Shoulder Recipe

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Embracing the Paleo movement is about getting back to basics-eating food in its most simple, unprocessed form, just like our ancestors.  And what is more basic than cooking meata over fire?

We recently had the opportunity to check out Paleo Grilling: A Modern Caveman’s Guide to Cooking with Fire and it’s a pretty awesome book!  From Spring thru Fall our family loves grilling out and this book has really opened our eyes to all the possibilities when it comes to grilling and keeping it Paleo.  Each recipe is packed full of flavor!!

The authors Tony Federico and James William Phelan features more than 100 grilling recipes, helping you use your grill to produce delicious results in a variety of ways-using charcoal (our favorite) or gas, true grilling, smoking or barbecuing.  In addition the book features a comprehensive tool guide, a step-by-step primer for choosing the right cuts of meat which I feel will come in handy to a lot of people! I have even learned a ton from this book!

One of my favorite recipes from this book is the Mojo Pork Shoulder.  I love doing shoulders. Not only do they bring amazing flavor to the table but the leftovers are even more amazing! Our family can easily enjoy a pork shoulder for a few days.

Mojo Pork Shoulder

There are many types of mojos from many different places. Originally a Portuguese sauce, it
is now claimed by people in al of the Caribbean and Southern United States as far north as
North Carolina. This version pays homage to the flavors of Cuba, with lots of citrus and
spice.

For mojo marinade:
5 cups (1175 ml) orange juice
1 cup (235 ml) lime juice
Zest of 1 lime
Zest of 1 orange
10 to 12 cloves garlic, roughly chopped
1 yellow onion, roughly chopped
1 teaspoon coriander seeds
Sea salt and coarsely ground black pepper
2 ounces (56 g) chopped fresh Cuban or Mexican oregano

 
1 bone-in pork shoulder (4 to 5 pounds [1.8 to 2.3 kg])
 
To make the marinade: Combine all of the marinade ingredients except the oregano in a large pot. Heat over medium heat until it barely simmers, then remove from the heat. Allow to cool completely, and then add the oregano.
 
Score the skin of the pork shoulder using a crosshatch pattern, cutting through the fat to the flesh. Place the pork shoulder in a glass dish. Reserve 1 cup (235 ml) of the marinade and pour the rest over the pork shoulder, cover in plastic wrap, and allow to marinate in the refrigerator for at least 4 hours and as long as overnight.
 
When ready to cook, remove the shoulder from the marinade and let it sit at room temperature for 30 minutes. Preheat the grill to medium heat. Place the shoulder on the rack above the grill, close the lid, and let cook for 3 to 4 hours. When it’s done, the internal temperature of the meat should be 160°F (71°C) and the meat should pull easily away from the bone. Transfer to a platter. While still hot, use two forks to shred the pork. Mix the shredded pork with the reserved marinade and serve

A few more recipes you will see in this book are:

  • Grilled Pork Cutlets with Appel Saffron Compote and Sweet Potato Salad
  • Dijob Chicken and Arugula and Cherry Tomatoes
  • Grilled Swordfish with Jicama Mango Slaw
  • Grilled Lamb Steaks with Herb Gremolata
  • The Ultimate Paleo Burger
  • Bruschetta Deviled Eggs in Crispy Pancetta Cups
  • Kicked Up Ketchup
Paleo Grilling is perfect for beginners and “Paleo-curious.”  It will seriously help you choose the best meats, sides, drinks and desserts for any meal, and who doesn’t need help with that on occasion?

Paleo Grilling is currently available on Amazon for $16.44 for paperback and $11.99 for Kindle.

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