The Hearth
Mojo-Crisped Smoked Pork
HTH-004.1
Smoke first. Mojo second. Crisp it hard.
Long-smoked pulled pork refreshed in orange-lime mojo, drained, then seared hard on a flattop for crisp browned edges.
Yeild
Servings
8
Prep Time
10
Cook Time
15
Rest Time
0
Ingredients
About 3 lb cooked smoked pulled pork
¾ cup orange juice
⅓ cup lime juice
4–5 garlic cloves
1 tsp oregano
½ tsp cumin
2 tbsp olive oil
1 tbsp apple-cider vinegar
Methods
1. Warm the orange juice, lime juice, garlic, oregano, cumin, olive oil, and apple-cider vinegar together.
2. Add the smoked pulled pork and let it absorb the mojo without becoming soupy.
3. Drain excess liquid.
4. Transfer the pork to a very hot flattop and sear until portions develop crisp browned edges.
5. Use immediately in the Cubanos.
Equipment
Saucepan or pot; flattop or griddle
Notes
Starting pork was pellet-smoked about 16 hours, seasoned toward chile/paprika rather than sweet barbecue, and spritzed with apple-cider vinegar during the smoke.
