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Grilled Mojo BBQ Pork
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Grilled Mojo BBQ Pork

13 Hr(s) 55 Min(s)
15 Min(s) Prep
13 Hr(s) 40 Min(s) Cook
Get your BBQ mojo on with this grilled butterflied pork shoulder. The secret to its succulence? An overnight soak in OJ and Italian dressing.
What You Need
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16 servings
Original recipe yields 16 servings
1 boneless pork shoulder (4 lb.), butterflied
3 large navel orange s, divided
1/2 cup KRAFT Zesty Italian Dressing
1 onion, cut into wedges
1 cup chopped fresh cilantro
6 cloves garlic, minced
1 tsp. black pepper
1 cup KRAFT Original Barbecue Sauce, divided
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Let's Make It
1
Place meat in large resealable plastic bag. Cut each of 2 oranges into 4 wedges; squeeze over meat to release juices. Add squeezed wedges and all remaining ingredients except barbecue sauce to bag. Seal bag; turn to evenly coat meat with dressing mixture. Refrigerate overnight to marinate.
2
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Remove meat from marinade, reserving marinade ingredients in bag; place meat on large sheet of heavy-duty foil. Top with onions, orange wedges and reserved marinade; fold foil to make packet. Discard plastic bag.
3
Place packet on grate over unlit area; cover grill with lid. Grill packet 1-1/2 hours or until meat is done (145ºF), monitoring for consistent grill temperature. Remove meat from packet; place on grill grate. Discard foil, onions, orange wedges and marinade. Grill meat 10 min., turning and brushing occasionally with 1/2 cup barbecue sauce.
4
Remove meat from grill. Cut remaining orange in half; squeeze over meat. Slice meat. Serve with remaining barbecue sauce.
Kitchen Tips
Tip 1
Substitute
Prepare using KRAFT Honey Spiced Pork Chop Barbecue Sauce.
Tip 2
How to Butterfly the Meat
Place meat on cutting board. Use sharp knife to cut meat horizontally in half, being careful to not cut through to opposite side of meat. Open meat (like a book), then press with hands to flatten.
Tip 3
Creative Leftovers
Shred any leftover meat. Mix with additional barbecue sauce, then refrigerate up to 3 days. When ready to serve, cook until heated through. Serve in split sandwich rolls.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 260mg
11%
Total Carbohydrates 8g
3%
Dietary Fibers 0g
Sugars 7g
14%
Protein 22g
44%
Vitamin A
0%
Vitamin C
8%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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