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Peach Mojo Pork Shoulders

Posted by Chef Perry Perkins on

Peach Mojo Pork Shoulders

~Chef Perry Perkins~

1 - 8lb pork shoulder
½ cup sea-salt
2 Tbs garlic powder
15 oz sliced peaches in syrup
12oz apricot & pineapple preserves

1 qt Hawaiian Mojo (recipe below)
1 can peach slices, in syrup
2 Tbs red pepper flakes
16 oz peach preserves
½ cup Stubbs Mesquite Liquid Smoke

Inject the pork with mojo and marinate overnight. Then, allow pork to come to room temp just before roasting.

Brush pork liberally with liquid smoke, then rub all over with sea-salt, garlic, and 1 Tbs of red pepper flakes. Let rest 1 hour.

Glaze: Combine liquid smoke, canned peaches (with syrup), apricot/pineapple preserves, peach preserves, and remaining red pepper flakes. Simmer one hour over medium-low heat.

Cool to room temp.

Position the roasting box is a safe, well ventilated area (but out of direct drafts). If roasting on the lawn, be sure to water the grass well before cooking, just in case.

Place 3-4 (depending on size) disposable drip pans in the bottom of the box, and place the over-sized grill on top of these. Add a couple of cups of water, apple juice, or beer to each pan.

Remove one of the top end rails for ventilation.

Put prepped shoulders on the grill, fat side down. Insert the probe from a wired thermometer into one of the middle shoulders, and run wire under the rail of the top frame.

Place one of the top grills, or one pig rack over the center of the shoulders, light your smoker unit (pictured with the A-Maze-N Smoker) and place it on top of the top grill, over a small piece of foil to protect the bottom from moisture.

Cover box with the ash pan and charcoal grid. Add 16 lbs. of charcoal for a 70# box or 18lbs of charcoal a 100# box, in two equal piles and light. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.

Add an additional 8 pounds of charcoal every hour until you reach 185 F on the meat thermometer.

Remove shoulders from the box and place in a disposable pan, pour an equal amount of the glaze over each shoulder, cover tightly with foil, and return to the box.

Roast one more hour.

Slather the top of each shoulder with a generous layer of peach-pineapple glaze drippings from the pan(s) and then place pans under a hot broiler for another 5-10 minutes to brown the glaze (optional).

Slice the pork and serve with sweet Hawaiian rolls and white rice.

Serves 20-30 (per shoulder)

Hawaiian Mojo

1 C orange juice
1 C pineapple juice
1 Tbs oregano
1 Tbs minced garlic
1 tsp cumin
3 tsp salt
4 oz. of water

Mix all the ingredients and let it sit for a minimum of one hour.

For marinade/injection, add the above recipe to 1 ½ gallons of water, and 13 oz. of table salt.

Blend all ingredients and let it sit for a minimum of one hour, strain and inject, or place meat in a cooler and pour marinade to cover overnight.

After injecting the shoulder, apply a salt rub all over the meat, use Kosher salt or coarse sea salt.


Chef Perry

Chef Perry P. Perkins comes from a long line of professional cooks. As a third generation chef, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.

Perry runs a non-profit organization. MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes or at risk youth.

His cookbooks include La Caja China Cooking, La Caja China World, and La Caja China Party.

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