Mojo-braised pulled pork from Joshua Weissman: An Unapologetic Cookbook (page 146) by Joshua Weissman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating overnight. Can substitute Boston butt for boneless pork shoulder, and Seville oranges for limes.

  • cara_619kku on January 23, 2026

    Really enjoyed this recipe. Good on sandwiches, tacos, quesadillas, bowls, etc. Reminder that this marinade needs to be made the night before!

  • kaylasa1012 on January 11, 2026

    This is a flavor bomb and freezes incredibly well!

  • meginyeg on November 21, 2022

    I didn't like this. We have had other mojo pork recipes that had much better flavour. Won't make again.

  • TTTLauren on May 13, 2022

    Enjoyed this. I made tacos with the shredded meat. The marinade / dipping sauce was the best part. I used the sauce like a salsa on the tacos. I was tempted to cover the pot during the braise, and I think I would next time for better results. Not sure why it's an uncovered braise.

  • averythingcooks on April 19, 2022

    I had a 1.5 lb chunk of boneless shoulder to use & so scaled the marinade back and adjusted the braise time. I topped up with broth more than once & added a cover in the last 45 minutes. Early prep = time to chill the braising liquid & remove a lot of fat before stirring it back in (and it was easy to reheat for dinner). Served as wraps with a corn/pepper mix and sriracha sour cream with spicy rice & beans on the side, this was a great dinner.

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