Q&A: Marinading Pork Shoulders


What do u think about marinated butts overnight in the liquid mojo and /or injecting it in the butts THEN wrapping in banana leaves?

I think Im confused, we like pulled pork, but have had it sliced like you get at Sonny’s BBQ restaurant when smoked-so can you help me understand the difference pls?

The la caja china is very new to us, and I dnt wanna screw up my dads 60th bday party food!

Thanks a lot!



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3 responses to “Q&A: Marinading Pork Shoulders

  1. Sarah,

    I’ve done exactly that (overnight marinade), and it worked perfectly! BTW, here’s the brining container I use.

    Just FYI…if what you had was sliced, it wasn’t “pulled” pork. For pulled or shredded pork, the shoulder is cooked slowly (225d) and brought to an internal temp of 195-200d.

    This meat will shred easily with a bear paws (or fingers) but would not be slice-able.

    Don’t get me wrong, a nice sliced pork shoulder is a beautiful thing, but it’s different than pulled pork…regardless of what the menu says, lol!

    Roberto and I are working on a Caja China Cookbook, as well, that should be available in the next month or so.

    Let me know if you have any other questions, happy to help!


  2. Apple cider vinegar, pomegranate molasses freshly minced ginger and garlic plus onions marinate it over night.



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