Post by BBQ Butcher on Jul 19, 2005 9:41:19 GMT -5
I posted this last year and decided I'd give it another shot to try and duplicate the Cuban Mojo Pork Sandwich at Porky's Bayside in Marathon, Florida.
Here is a nice 8 lb whole Boston Butt Pork Shoulder
Now I've removed the bone (see it sitting on top left of butt)
I've cut it into chunks here and they are waiting for the goodies sitting behind them!
Here the chunks of bonless meat have been inserted with slivers of fresh garlic and rubbed with salt, pepper, MORE garlic and some chili powder.
The meat has been vac packed by the FoodSaver and will sit in the refrigerator a few hours before cooking.
I plan on cooking these butt pieces indirect, 235-250°, with some citrus smoke for a few hours until internal temp reaches 170-175°. Pull from the grill, remove the indirect set up, and bump the temp to 300-325°. Put the meat back on and grill to a nice crispy brown on all sides. By then I hope the internal of the meat is up to 185°. Let cool slightly and chop, not pull, the meat. Serve on big burger buns with lettuce, tomato and red onion.
Here we are after 2½ hours at 250°.<br>
Back on direct for approximately 10-15 minutes per side. Next time I'll go a little longer. Thanks to Dr.BBQ for this suggestion of browning/crisping, altho he browns his in the beginning and then slow cooks. I may try that next time.
These rested for 15 minutes
Chopped and ready to go!!
I'm not sure if this was exactly like Porky's, however it WAS darn good and worth repeating. I made a sauce out of mayo and some of the Mojo marinade to put on the buns. I tried to find the large hamburger buns, but Publix and W/D were both out I didn't add any hot sauce to the sandwich, but I suppose you chiliheads would have no problem with it. The wine, "Goats Do Roam", was an excellent accompiant and recommend it highly for any que
Here is a nice 8 lb whole Boston Butt Pork Shoulder
Now I've removed the bone (see it sitting on top left of butt)
I've cut it into chunks here and they are waiting for the goodies sitting behind them!
Here the chunks of bonless meat have been inserted with slivers of fresh garlic and rubbed with salt, pepper, MORE garlic and some chili powder.
The meat has been vac packed by the FoodSaver and will sit in the refrigerator a few hours before cooking.
I plan on cooking these butt pieces indirect, 235-250°, with some citrus smoke for a few hours until internal temp reaches 170-175°. Pull from the grill, remove the indirect set up, and bump the temp to 300-325°. Put the meat back on and grill to a nice crispy brown on all sides. By then I hope the internal of the meat is up to 185°. Let cool slightly and chop, not pull, the meat. Serve on big burger buns with lettuce, tomato and red onion.
Here we are after 2½ hours at 250°.<br>
Back on direct for approximately 10-15 minutes per side. Next time I'll go a little longer. Thanks to Dr.BBQ for this suggestion of browning/crisping, altho he browns his in the beginning and then slow cooks. I may try that next time.
These rested for 15 minutes
Chopped and ready to go!!
I'm not sure if this was exactly like Porky's, however it WAS darn good and worth repeating. I made a sauce out of mayo and some of the Mojo marinade to put on the buns. I tried to find the large hamburger buns, but Publix and W/D were both out I didn't add any hot sauce to the sandwich, but I suppose you chiliheads would have no problem with it. The wine, "Goats Do Roam", was an excellent accompiant and recommend it highly for any que