When is the pork shoulder done?

The pork shoulder is done smoking when an instant-read thermometer reads 195 to 205 degrees F! We're not quite cooking the pork shoulder to "shreddable" consistency, but it should still be tender when slicing and serving.

What else can I serve with this pork shoulder?

Rice, cucumbers, and salsa verde come to mind as additional sides for this smoked mojo pork.

Smoked Pork Platter with Mojo Sauce and Pineapple

Description

This smoked pork platter takes a bit of prep, but it's 100% worth it! Serve with pineapple, avocado, fried plantains, and mojo sauce, adjusting the amount of sides up or down depending on how many people you're serving.

Ingredients

Units Scale

For the smoked pork shoulder:

2 tablespoons kosher salt
2 tablespoons fresh black pepper
2 tablespoons brown sugar or coconut sugar (optional)
2 tablespoons paprika
2 tablespoons garlic powder
2 teaspoons onion powder
1 teaspoon dry mustard
2 teaspoons oregano
2 teaspoons chipotle powder
7 pound pork shoulder roast

For the mojo sauce:

2/3 cup fresh orange juice (about 2 oranges)
3 tablespoons extra virgin olive oil or avocado oil
2 tablespoons lime juice
5 garlic cloves, finely minced
1 teaspoon chopped oregano

For the rest of the platter:

2 tablespoons extra virgin olive oil
2 yellow-green plantains
1 pineapple
2 avocados
Fresh oregano and/or parsley, for garnish

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Instructions

The night prior to smoking, combine salt, black pepper, brown/coconut sugar, paprika, garlic powder, onion powder, mustard powder, oregano, and chipotle powder in a medium-sized bowl. Rub the spice mixture all over the pork shoulder, being sure to reach every nook and cranny. Wrap the pork shoulder in plastic wrap and return to the fridge overnight.
Set the smoker or pellet grill temperature to 250 degrees F (or closest to). Unwrap the pork shoulder and place directly on the grill grates (or in an aluminum foil pan, uncovered, if you're worried about drippings). Cook for at least 10 hours, maintaining the temperature around 250 degrees F. Resist the urge to open the cover and check on the pork until the 8-9 hour mark! Check the internal temperature of the pork with an instant-read thermometer. Once the internal temperature reaches 195-205 degrees, it’s done. Turn off the grill and let the pork shoulder rest for at least 10 minutes. Slice or shred the pork.
When the pork is close to done, prepare the mojo sauce and the rest of the platter. In a medium bowl, combine orange juice, olive oil, lime juice, garlic, and oregano. Refrigerate until ready to serve.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Peel and slice the plantains. Add them to the skillet, cooking for 4-5 minutes on each side. Remove from the skillet and season with salt.
Core and slice the pineapple. Halve an avocado, remove the pit, and slice the avocado. Squeeze on some lime juice to prevent early browning.
Serve everything on a platter, arranging the plantains, pineapple slices, and avocado slices around the smoked park and a bowl of mojo sauce.

Notes

Smoking on a gas grill? See the post above for tips.