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  • Writer's pictureimackcoffee

Pineapple Mojo Pork


  • 3 lbs pork shoulder

  • 1 qt water

  • 1/2 cup Monin Pineapple Puree

  • 1/2 cup lime juice

  • 1/2 cup rice wine vinegar

  • 1/2 cup soy sauce

  • 1 lime zested

  • 3 Tbsp lemon juice

  • 3 cloves garlic

  • 1 onion; halved

  • 1 jalapeno; halved

  • 1 bunch cilantro; rough chopped

  • 1 Tbsp salt


  1. In a mixing bowl, combine water, Monin Pineapple Puree, lime juice, rice wine vinegar, lime zest, lemon juice, garlic, cilantro, and salt.

  2. Place pork shoulder in a half hotel pan and pour marinade over the top. Put marinate in the refrigerator for 12 hours or overnight.

  3. Preheat oven to 325º F.

  4. Remove the pork from the refrigerator. Add the jalapeno and onion then wrap with aluminum foil. Place the pan into the center of the oven and cook for 3 and half hours or until easily pierced with a knife.

  5. Remove pork shoulder from braising liquid and shred with forks.

  6. Season to taste and serve immediately. If not serving immediately, place in a tightly sealed container and place in the refrigerator.


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