Serve this smoked pork platter for a fun, Cuban-inspired “grazing” meal featuring pineapple, mojo sauce, plantains, and avocado!
My mind’s on creative dinner parties. And with the popularity of charcuterie boards, I’m trying out different ways of serving by guests with platters of food, displaying a visually appealing spread through a mix of meat, fresh produce, and herbs.
With succulent smoked pork and easy fresh produce, this platter is a summer barbecue must-make!
How to smoke on a gas grill
I haven’t quite upgraded to a dedicated smoker (although a Traeger grill is definitely on my wishlist), so I’m currently smoking on my gas grill. Yes, it’s possible!
First, you need some wood chips. I used hickory wood, but maple or apple would work well for pork, too.
Soak the wood chips for at least 30 minutes before smoking.
If you’ve got no other supplies, you can make an aluminum foil packet for your wood chips. Add the soaked wood chips, seal the packet by folding or crimping the sides, and poke some holes in the top of the packet.
If you’re getting kinda serious about smoking but, like me, you have to save up for a smoker, consider getting a smoker box. It’s essentially a step up from the foil packet method!
Remove the grates on one side of the grill and plate the packet or smoker box on that side of the grill. Turn on the wood chip side of the grill only, heating between low-medium to roughly 250 degrees F.
Add the pork to the unheated side of the grill, using a tray to catch any drippings. Maintain roughly 250 to 275 degrees F, cooking for about 10 hours — being careful not to open the grill and release the smoke/heat until you’re ready to check on the internal temperature of the pork. Once the internal temperature reaches 195-205 degrees, you’re good to go!
How to serve the smoked pork platter
Let’s admit it — part of what makes charcuterie boards fun is that they’re visually appealing. This smoked pork platter is no different.
Sure, you can totally skip this step and instead choose to serve each portion of this platter seperately. But if you want to kick it up a notch and lay everything out on one large beautiful platter, I’ve got all my best tips for you in my charcuterie board post.
The gist of it:
- start with larger items — here, the pork and likely the bowl of mojo sauce.
- Don’t put too much of one item in one spot (the pork is an exception here!)
- Fill in empty spaces with fresh herbs or other garnishes. Pickles or olives might be a good “extra” for this platter.
More recipes for awesome dinner parties
- Gluten Free Carne Asada Fries
- Salmon Cake Eggs Benedict
- Buffalo Chicken Smothered Sweet Potato Fries
- One Skillet Lemon Rosemary Chicken Skillet
This smoked pork platter takes a bit of prep, but it’s 100% worth it! Serve with pineapple, avocado, fried plantains, and mojo sauce.
For the smoked pork shoulder:
- 2 tablespoons kosher salt
- 2 tablespoons fresh black pepper
- 2 tablespoons coconut sugar (optional)
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dry mustard
- 2 teaspoons oregano
- 2 teaspoons chipotle powder
- 7 pound pork shoulder roast
- 2 cups wood chips
For the mojo sauce:
- 2/3 cup fresh orange juice (about 2 oranges)
- 3 tablespoons extra virgin olive oil or avocado oil
- 2 tablespoons lime juice
- 5 garlic cloves, finely minced
- 1 teaspoon chopped oregano
For the rest of the platter:
- 2 tablespoons extra virgin olive oil
- 2 yellow-green plantains
- 1 pineapple
- 2 avocados
- Fresh oregano and/or parsley, for garnish
- The night prior to smoking, Remove pork shoulder from the fridge. Combine salt, black pepper, coconut sugar, paprika, garlic powder, onion powder, mustard, oregano, and chipotle powder in a medium-sized bowl. Rub the spice mixture all over the pork shoulder, being sure to reach every nook and cranny. Wrap the pork shoulder in plastic wrap and return to the fridge overnight.
- The next day, prepare the grill or smoker. Soak the wood chips for at least a half hour. If using a gas grill, add the soaked wood chips to a packet of aluminum foil and poke holes in the top. Put the aluminum foil packet under the grates on one side of the grill. Turn on that side of the grill, keeping the other side off. Heat the grill to approximately 250 degrees F. Unwrap the pork shoulder and place on the unheated side of the grill (opposite the wood chips) over a drip pan. Cook for at least 10 hours, maintaining the temperature around 250 degrees F. Resist the urge to open the cover and check on the pork until the 8-9 hour mark! Check the internal temperature of the pork with a thermometer. Once the internal temperature reaches 195-205 degrees, it’s done. Turn off the grill and let the pork shoulder rest for at least 10 minutes. Slice or shred the pork.
- When the pork is close to done, prepare the mojo sauce and the rest of the platter. In a medium bowl, combine orange juice, olive oil, lime juice, garlic, and oregano. Refrigerate until ready to serve.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Peel and slice the plantains. Add them to the skillet, cooking for 4-5 minutes on each side. Remove from the skillet and season with salt.
- Core and slice the pineapple. Halve an avocado, remove the pit, and slice the avocado. Squeeze on some lime juice to prevent early browning.
- Serve everything on a platter, arranging the plantains, pineapple slices, and avocado slices around the smoked park and a bowl of mojo sauce.
Keywords: smoked pork platter, smoked pork shoulder