7# Cubano 🐖 pork roast coming up

[Brett-EDH]

Will decide when I start this in the AM if it’ll be a pulled pork or a roast.

Assembled the marinade and it’s in the fridge, chillin overnight.

I did this as a PP the last time and it was great.
Thread ' Cubano Porkie Butt'
https://tvwbb.com/threads/🇨🇺-cubano-porkie-🐖-butt.93398/

Cuban-Style Roast Pork

This Cuban-style pork roast is rubbed with a garlic-spice paste and marinated in a citrus mixture, adding tons of flavor to every succulent bite.

www.allrecipes.com

And I saved the citrus rinds for the pan portion of the cook. I’ll reserve the marinade so when this hits 150-160° and place it in the tray, there will be lots of braising liquid for the extra flavor boost.

 

[Timothy F. Lewis]

Looks fabulous Brett!

 

[Richard S]

Yeah. That is a winner for sure! Have fun!

 

[Mark_E]

I'm doin' a Boston right now! And yes, I will be making Cubanos this week -

 

[Brett-EDH]

And we’re up and running.

Live Signals so you can see me screw this up in real time

ThermoWorks Cloud

Cloud Service for ThermoWorks IoT Devices

cloud.thermoworks.com

Running B&B and Cowboy briqs. That’s what the stock shelves had. And two apple wood chunks.



Bacon grease used paper towels (zero waste game) as fire starters.



Getting that smoke up with a 15 minute heat up to temp.



Tied up the roast as the Costco pack has the bone removed. This ensures a more even cook. Probed into center center position in the roast.



Estimating a 7-8 hour cook. This isn’t dinner but to enjoy this week. Dinner is carne asada tacos.

 

[Darryl - swazies]

I’m running my cook over in Michaels thread on carnitas…..pick coming right after this. Looking good from here man, feels like 2 people in 2 days mentioning Cubanos……..Michael said he got sick of watching me do it and made some……That‘s how I got started on the carnitas….I just couldn’t do it anymore and time stamps say it only took me under 2 hours to convince myself.
Hope you show final cooked pics, I usually aim for around the 138 to 140 to pull mine off the grill. When we go Cubans we pick up some Swiss Emmental……….it’s a nice treat.

 

[Brett-EDH]

152° and going to get this into a pan with the marinade and citrus peels and of course some spiced dark rum!



Wrapped and back on to finish. Going to make this a PP.

 

[Darryl - swazies]

That’s a bold move cotton…….lots of dark rum and pineapple. Looks like it will turn out great….now just get on the carnitas train next week!

 

[Brett-EDH]

That’s a bold move cotton…….lots of dark rum and pineapple. Looks like it will turn out great….now just get on the carnitas train next week!

I do my carnitas in the oven. I posted the Kenji Lopez link. I’ve done his method a few times with stellar results.

Next week is Passover. I have a jumbo cook coming up. Possibly two 12# briskets , smoked two separate nights. Plus all the sides that go along with Passover.

 

[BFletcher]

I hate reading your posts and looking at the pics.

Because you make me think about a WSK.

When all I really need is your skillset. Beautiful work as always!

 

[Brett-EDH]

I hate reading your posts and looking at the pics.

Because you make me think about a WSK.

When all I really need is your skillset. Beautiful work as always!

I am an enabler. I can write you a note to present to the Mrs. that you need a WSK. It’ll ail all that’s wrong in this world and make your life better.

You can easily do this and all my cooks. I do try to keep things simple and document my steps here.

Thank you for the compliment. Quite humbled to earn the respect of many good chefs here. And if it wasn’t for Weber making the WSK, I’d still be stuck on a gasser and my 18 WSM.

 

[Brett-EDH]

Almost show time.





And the bees are back enjoying the flowering rosemary! Spring has sprung! Finally!





Today’s helper:

 

[Brett-EDH]

A little sneak peak before I shred this in 30 mins or so. Flavor is over the top great.

 

[Brett-EDH]

And shredded. Well, chunked, really. Nice big meaty pieces. Came apart like warm butter.









Wife wants this with dinner. She said she waited all day so she’s going to have to have some. So much for the work I did.

 

[ZachMendel]

And we’re up and running.

Live Signals so you can see me screw this up in real time

ThermoWorks Cloud

Cloud Service for ThermoWorks IoT Devices

cloud.thermoworks.com

Running B&B and Cowboy briqs. That’s what the stock shelves had. And two apple wood chunks.

View attachment 68140

Bacon grease used paper towels (zero waste game) as fire starters.

View attachment 68141

Getting that smoke up with a 15 minute heat up to temp.

View attachment 68142

Tied up the roast as the Costco pack has the bone removed. This ensures a more even cook. Probed into center center position in the roast.

View attachment 68143

Estimating a 7-8 hour cook. This isn’t dinner but to enjoy this week. Dinner is carne asada tacos.

Love the setup with upside down charcoal basket to hold everything in place! Genius!

 

[Darryl - swazies]

Looking good, I would say you got a passing grade as the amount of bbq work this weekend was about enough......
I will see you next weekend, I might not be able to make the grade as there are lots of things to do not at my house....but we will try.

 

[Brett-EDH]

Love the setup with upside down charcoal basket to hold everything in place! Genius!

the 2/3 placeholder is the right amount of fuel for this cook AND the carne asada that came after it. i have very little briqs leftover from yesterday's cooks.

my CB's get a very solid workout. i'm guessing i'll need new ones next season, maybe. mine are well worn now. to me, CB's are the secret sauce in using the WSK.

 

[Tim Campbell]

Outstanding cook, Brett.

 

[Brett-EDH]

I present the Sourdough Cubano!

 

[Darryl - swazies]

You can't fool us, this is elevated grilled cheese man!!!!