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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
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#1 |
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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
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#4 |
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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
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#5 |
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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
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#8 |
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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
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#9 |
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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
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#11 |
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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
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#12 | |
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is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Quote:
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
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#13 |
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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
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#14 | |
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is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Quote:
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
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#15 | |
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is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Quote:
 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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