ChadVKealey
TVWBB Pro
Started with a boneless butt, about 6.75 lb., cut into 7 chunks and marinated it in 1 quart orange juice, a whole orange (quartered), 2 limes (quartered), 6 cloves crushed garlic and a handful of chopped cilantro. After 12 hours, I removed the pork from the marinade and rubbed it with a mix of salt, pepper, granulated garlic, cumin, dried oregano and cinnamon.
While the rub set, I configured my OTG for indirect heat (wanted to do this cook on my JJ, but I don't think the pork would have fit all spread out). I had one chimney of KBB unlit and 10 lit to start with a few chunks of apple wood for smoke.
I was aiming for 275-300, and I guess the fates were with me today, because with the bottom vent about 1/3 open, it hovered between 270 and 290 like a champ. I've never had much luck holding a medium temp (that is, below 350) in the OTG, and was sure that the weather would mean another frustrating day (wind chill of -10), but not so. Anyhoo, once the temps stabilized, I set to making some guacamole using Alton Brown's recipe. I just leave out the jalapeno to keep the heat in check (I'm the only one in the house who cares much for heat).
After 4 hours (I had to add a dozen coals at 1.5 and 3 hours), this is how it looked:
I transferred them from the grill to my dutch oven with some OJ, more oranges, more limes, more garlic and cilantro for a 3 hour braise.
This looks done:
And after shredding:
The flavor isn't all I was hoping for. It's good and smokey, very tender, but underseasoned. I took the braising liquid, separated it and then fried some of the pork in the fat. That and a hit of salt woke things up. Next time, I'll have to remember to either salt the pork before marinading, or incorporate salt into the marinade. For the purpose (nachos for a fundraiser), it'll do.
While the rub set, I configured my OTG for indirect heat (wanted to do this cook on my JJ, but I don't think the pork would have fit all spread out). I had one chimney of KBB unlit and 10 lit to start with a few chunks of apple wood for smoke.
I was aiming for 275-300, and I guess the fates were with me today, because with the bottom vent about 1/3 open, it hovered between 270 and 290 like a champ. I've never had much luck holding a medium temp (that is, below 350) in the OTG, and was sure that the weather would mean another frustrating day (wind chill of -10), but not so. Anyhoo, once the temps stabilized, I set to making some guacamole using Alton Brown's recipe. I just leave out the jalapeno to keep the heat in check (I'm the only one in the house who cares much for heat).
After 4 hours (I had to add a dozen coals at 1.5 and 3 hours), this is how it looked:
I transferred them from the grill to my dutch oven with some OJ, more oranges, more limes, more garlic and cilantro for a 3 hour braise.
This looks done:
And after shredding:
The flavor isn't all I was hoping for. It's good and smokey, very tender, but underseasoned. I took the braising liquid, separated it and then fried some of the pork in the fat. That and a hit of salt woke things up. Next time, I'll have to remember to either salt the pork before marinading, or incorporate salt into the marinade. For the purpose (nachos for a fundraiser), it'll do.
