Latino Style Pork

As many of our readers are vegan, we are sure you are wondering why we have put a recipe up using meat.  In fairness this was a long time ago..well about a few weeks and we just never came round to putting the recipe up.  We were very skeptical to put this recipe up as we thought we could get an outrage.  After the Queen B said she follows a vegan diet with a steak thrown in.  We read many of the comments on the article and to our surprise it was actually taken quite well!

So here we are, thinking some of you may enjoy this recipe.  As i’m sure you may know some meat eaters that could enjoy this, just like our friends.


A lot of our creations are vegan over on our Instagram so we wanted to just give you a brief disclaimer on why there is meat at this BBQ. Many of the guests are Paleo so we have to cater for them. We just made sure the meat was local, organic, and had been reared and slaughtered in a humane and respectful way.. We don’t support factory farming methods but support our local butchers and farmers markets where providence and slaughter methods can be explained to us. We wish they didn’t eat meat but it is not for us to preach but to introduce vegan/vegetarian options to our menus so they can be re educated.

This is an extremely easy recipe to make.  It serves around 6-8 people and the prep is less than 30 minutes! Although, we do suggest you marinate this for 24 hours if you can, if not overnight will do! If we are completely honest you can push it for a few hours if your behind on schedule.


When we first made the recipe we were wanting to use some of our produce that was no use to anyone.  Which is wear the grapefruit comes in to the mojo sauce, which you can see in the photo.  Everyone said it tasted a lot nicer than it actually looks.

As all of our recipes if you make this amazing dish tag us in on Instagram using the hashtag Cookingwithtthefoodaholics as we love seeing your creations! Also head over to our youtube channel and subscribe while you’re over there to cook along with us.  You wont regret it! Or tag us in on Facebook 🙂




Paste marinate

  • 3 Large Garlic Cloves, Finely Grated
  • 3 Tbsp Extra-Virgin Olive Oil
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tbsp Fresh Oregano
  • 1 Tsp Sea Salt
  • 1 Tsp Black Pepper

Mojo Sauce

  • Finely Grated Orange Zest
  • 250ml Fresh Orange Juice
  • 125ml Grapefruit Juice
  • 50g White Onion, Finely Chopped
  • 2 Tbs, Distilled White Vinegar
  • 1 Small Hot Chilli, Finely Chopped
  • 1 Tsp Sugar

And of course 1 Bone-in Pork shoulder joint,with an outer layer of fat. Around 3 to 3.5kg



  1. Combine the paste ingredients into a small bowl.
  2. Score the fat in a cross-hatch pattern, about 5cm apart.
  3. Rub the paste all into the fat and marinate for max 24 hours. Allow the joint to come. to room temperature before cooking.  About an hour.
  4. Prepare the BBQ for indirect cooking over low heat. (130C)
  5. Grill the pork fat side down, for 5 to 7 hours.  The meat should be so tender there is no resistance when pierced with a meat fork.
  6. The core temperature of the pork should be about 85-88C when done.
  7. Transfer the joint to a platter, and cover with foil and allow to rest for an hour.
  8. Combine the mojo ingredients in a small bow.
  9. Cut the pork into a thin slices, and serve with mojo.


Charlotte & Deborah x

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