Pork Loin Roast (Cuban Style)

[Rita Y]

Now you've gone and done it! The Mojo Criollo thread is driving me crazy!

I have a pork loin roast sitting in my refrigerator right now just waiting for me to decide on a brine. Brine in Goya or inject with an oil-based mojo???? I'm tempted to cut it in half and try one of each!

Any suggestions on smoke wood to use?

What about temps? Low for the whole cook?
Halfway at low, then finish at high?
Or?????

Rita

 

[Guest]

Rita,
I have just been going pretty much standard marinade for two day's with the Goya. There would be nothing wrong with doing what your suggesting. As a matter of fact I think you have a great idea. Do both.
I run at 300? with the pan in. The critical factor as you know, with pork, is finish at 140?. I even go as far as remvoing at 135? or so, and then letting it rest. Going too far past that turns it into concrete in my opinion. Don't go too low on the cooker temps for fear of drying out the exterior of the roast. Just a nice steady heat. Fruit wood goes well with the Mojo. Cherry, Apple.
For a standard 4 lbs. roast is just a few hours on the cooker, so it works well, into a good during the week cook.

Jim

 

[Bruce Cook]

Jim,

You mention 2 days with the Goya Mojo to marinate. Is that fairly strong. Or would 24 hours be plenty. I bought one today and would like to cook tomorrow afternoon.

 

[Guest]

Bruce,
As I told Rita, one day is fine. After a few one day deals, I headed to el douce. Like I probably told you earlier, as soon as the wife had the Goya Mojo Pork Loin, she went out and bought a case of the stuff. Roast Pork is no longer acceptable to her without the Mojo bath.

Jim