Pork Shoulder Roasted with Citrus Mojo

After making some salsas as of late, and pulling out the Twin Cities Chef’s Table cookbook to throw together the Crusher Cookies, I was flipping through it and one recipe caught my eye.  This recipe for Brasa’s Pork Shoulder Roasted with Citrus Mojo looked ideal for a week when I had evening commitments and could eat on this recipe over and over.  The cookbook is a collection of recipes from different restaurants in the Twin Cities, this one from Brasa.  Click on the website and tell me you don’t want to go there today to eat.

Pork Shoulder Roasted with Citrus Mojo

Brasa’s Pork Shoulder Roasted with Citrus Mojo

1 Tbsp olive oil
1/2 c minced onion
2 large garlic cloves, minced
1 c fresh lemon juice
1 c fresh orange juice
2 Tbsp white vinegar
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp fresh ground pepper
1 1/2 tsp cumin
1 Tbsp Worcestershire sauce
5 lb bone-in pork shoulder

In a small saucepan, heat the olive oil over medium heat.  Add the onion and cook until softened, about 5 minutes.  Add the garlic and cook until fragrant, about 2 minutes.  Add the lemon and orange juices and simmer for 2 minutes.  Stir in the vinegar.  Transfer half of the mojo to a blender and let cool.  Refrigerate the remaining mojo.

Meanwhile, in a jar, shake together the garlic and onion powders, pepper, and cumin.  Add 2 tablespoons of this dry rub to the mojo in the blender, reserve the remaining rub.  Add Worcestershire sauce and 1 tablespoon salt to the blender and puree until smooth.

Put the pork in a sealable 1-gallon plastic bag and pour in the marinade.  Press as much air as you can from the bag and seal.  Refrigerate pork for at least 8 hours and up to 24 hours, turning occasionally.  Bring the pork to room temperature before roasting.

Preheat the oven to 350 degrees and set a rack in a roasting pan large enough to hold the pork.  Remove the pork from the marinade and pat dry with paper towels.  Rub the meat all over with the remaining dry rub and transfer pork to the rack.  Roast pork for 3 hours, or until an instant-read thermometer registers 150 degrees.  Reduce the oven temperature to 275 degrees and roast the meat for approximately 3 hours longer, until very tender and an instant-read thermometer reads 180 degrees.  Remove the roast from the oven and cover with foil; let rest for 30 minutes.

Shred the meat, discarding the bones and excess fat.  Season pork with salt and pepper.  Serve with the remaining mojo.


Charred Brussels Sprouts with Bagna Cauda

This came from the Twin Cities Chef’s Table cookbook and looked to be a recipe with a lot of things I love and a few things I would be nervous to eat (anchovy fillets), so with a goal of being a little adventuresome, I decided it was time to take this step.

Charred Brussels Sprouts with Bagna Cauda

Charred Brussels Sprouts with Bagna Cauda

Bagna Cauda:

3 oz oil-packed anchovy fillets, rinsed (Scalia brand preferred, if you can find it)
1 c Italian parsley leaves
1/4 lb unsalted butter
1 garlic clove, peeled and grated


1-2 c kosher salt
1 Tbsp baking soda
1 1/2 lb brussels sprouts, trimmed and halved lengthwise
1/2 c vegetable oil
1/4 c bagna cauda
1/4 c lemon juice
2 Tbsp chopped chives

To make the bagna cauda: Place all ingredients in food processor and puree until smooth.  This makes more than is needed for the brussels sprouts recipe; cover and chill leftover butter, or wrap and freeze for up to a month.

To make the brussels sprouts: Fill a large bowl with ice water and set aside.  Fill a dutch oven or other large pot with water.  Season water with enough salt “to taste like the ocean.”  Add baking soda and bring to a boil.

Blanch brussels sprouts in boiling water until just tender, about 5 minutes.  Drain in a colander and transfer sprouts immediately to ice bath to halt cooking.  When sprouts are cooled, after 3-4 minutes, drain once again in colander.

Heat oil in a 12-inch (or larger) saute pan over high heat until the oil is very hot and starts to smoke.  Carefully add brussels sprouts, cut side down, and cook until browned, about 5 minutes.  Add bagna cauda, turn heat to low, and continue cooking until butter melts.  Add the lemon juice and chives, stir to coat the sprouts, and season with salt, if needed.