GRILLED MOJO BBQ PORK

Grilled Mojo BBQ Pork image

Get your BBQ mojo on with this grilled butterflied pork shoulder. The secret to its succulence? An overnight soak in OJ and Italian dressing.

Provided by My Food and Family

Categories Pork

Time 13h55m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 boneless pork shoulder (4 lb.), butterflied
3 large navel oranges, 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

Steps:

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.
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.
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.
Remove meat from grill. Cut remaining orange in half; squeeze over meat. Slice meat. Serve with remaining barbecue sauce.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g