Ingredients

• Originally from July/August '06 Cooks Illustrated, with additional notes.
• Brine:
• 6 cups water
• 3 cups sugar
• 2 cups table salt
• 2 garlic heads crushed
• 4 cups orange juice
• Take 7-8 pound picnic shoulder (our grocery store called it Pork
• of work scheduling, we previously did 12 and that also worked).
• Paste:
• 12 cloves garlic, chopped
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon table salt
• 1.5 teaspoons black pepper
• 6 tablespoons orange juice
• 2 tablespoons white vinegar
• 2 tablespoons olive oil
• pulses.
• Rinse pork, pat dry, the rub in paste, being sure to get it in the
• slits. Refrigerate like that until ready to grill (I've always just
• grilled it immediately).
• Grilling:
• The meat needs to cook to 190. That is about 6 hours on a gas grill on
• low. An alternative recommendation was on a charcoal grill until it
• fell below 225 degrees, then in the oven at 325 degrees for another 2-3
• On the grills, heat one side of the grill, put the pork on the other
• the heat with aluminum foil for the first half of cooking, then remove
• for the second half.
• For any method, flip the meat about half way through the cooking.
• After cooking the meat, let rest for 1 hour. Then, remove the skin in
• to be able to remove it so neatly), then slice against the grain into
• 1/4" slices.
• Drizzle mojo sauce over sliced pork just before serving.
• Mojo Sauce:
• I bought a bottle of Goya brand. Below is a recipie for it that I
• haven't tried. BTW, the store bought sauce also has lemon juice and no
• vinegar in it according to the ingrediants label.
• Make up to a day in advance.
• 4 medium garlic cloves, pressed or minced
• 2 teaspoons kosher salt
• 1/2 cup olive oil
• 1/2 teaspoon ground cumin
• 1/4 cup distilled white vinegar
• 1/4 fresh orange juice
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground black pepper.
• Using the flat side of a chefs knife on a cutting board, drag the garlic
• and salt back and forth in a circular motion until they are ground to a
• until shimmering. Add garlic past and cumin and cook, stirring, until
• fragrant, about 30 seconds. Remove pan from heat and whisk in
• remaining ingrediants. Transfer to bowl and cool to room temperature.
• Whisk to recombine before serving.