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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-09-2013, 06:26 PM | #1 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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First attempt at a Sliced Butt
Been wanting to try a Sliced Pork Butt rather than pulled and decided to do a Cuban Mojo Pork Roast. Wife purchased a 14 pound boneless pork shoulder instead of bone-in and when it was time for trimming I was surprised that it was pretty hacked up. Than looked at the label and it was a boneless. So onward with the marinade: STudded the roast every 2-3 inches with Garlic than placed the shoulder in a zip lock bag with Goya Mojo Crillo.
Sunday Morning put the roast in at 8:00 with Grill temp reading at 250. Smoked over KBB mixed with Trader joe briquettes and some hickory and apple. Bumped up the temp around 9:30 to 300. 175 internal temp hit at 1:00 rested for 2 hours than sliced. Made a sauce with the left over marinade. Sauted up a whole onion with 10 minced Garlic and 4 thai chili's to a nice golden color than added the marinade to simmer for 10 mins. Of course also added a little salt and pepper to taste.
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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09-09-2013, 07:15 PM | #4 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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I'm gonna have to try a mojo pork butt soon.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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09-09-2013, 07:21 PM | #5 |
Got Wood.
Join Date: 01-25-11
Location: Detroit
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can you taste the mojo after a long smoke?
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09-09-2013, 07:34 PM | #8 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Oohhhhhh ..... and just about the time I was thinking I'd done "everything" you could do to a butt......
Yea, that looks nice. Anymore pics?
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-09-2013, 07:35 PM | #9 |
Knows what a fatty is.
Join Date: 05-07-12
Location: San Diego CA.
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[QUOTE=BBQDaddio;2618657]Been wanting to try a Sliced Pork Butt rather than pulled and decided to do a Cuban Mojo Pork Roast. Wife purchased a 14 pound boneless pork shoulder instead of bone-in and when it was time for trimming I was surprised that it was pretty hacked up. Than looked at the label and it was a boneless. So onward with the marinade: STudded the roast every 2-3 inches with Garlic than placed the shoulder in a zip lock bag with Goya Mojo Criollo.
Sunday Morning put the roast in at 8:00 with Grill temp reading at 250. Smoked over KBB mixed with Trader joe briquettes and some hickory and apple. Bumped up the temp around 9:30 to 300. 175 internal temp hit at 1:00 rested for 2 hours than sliced. Made a sauce with the left over marinade. Sauted up a whole onion with 10 minced Garlic and 4 thai chili's to a nice golden color than added the marinade to simmer for 10 mins. Of course also added a little salt and pepper to taste.[/QUOT Fixed it for ya. Looks great!! SGV boy here. |
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09-09-2013, 08:46 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great from here too. Nice!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-09-2013, 10:02 PM | #12 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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The roast was marinated Saturday morning and its recommended that a 3 day marinade would be better. Was originally going to go with a homemade mojo but ran into some last minute errands with the misses.
You were able to taste more of the mojo after reintroducing some of the sauce to each slice. It is so much tastier the next day.
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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09-09-2013, 10:03 PM | #13 |
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia
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Now that looks really good! If it tastes as good as it looks, then you have a winner. You have me wanting to try that, as I don't care for pulled pork that much. Guess it is the Texan in me trying to compare it with some good brisket or something. I have cooked two or three butts and have always been disappointed in the outcome. I like a good pork roast, but have never tried to cook one on the smoker. Thanks for posting your pictures of your cook, and inspiring me to try one myself.
Blessings, Omar
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Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around. |
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09-09-2013, 10:04 PM | #14 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Was really good family and co-workers enjoyed it. Leftover sandwiches with a tomatillo salsa verde is mmmmmmm goooood.
Next time will try a authentic homemade mojo.
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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09-09-2013, 10:07 PM | #15 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Sorry totally forgot to take pics during and of the larger roast. Next I will make it up to you.
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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