I've had a bone in ten pounder sitting in the freezer for a few weeks, got the weekend off from work, and been wanting to make some fresh Lechon Asado to have with the Cuban bread I'm going to attempt to make. Sounds like reason enough to fire up the Akorn!
I cut the butt in half and injected the boneless, money muscle, side with Goya Mojo Criollo. Then it got rubbed with Bigcat305's Asado rub (found in the recipes section), it's a fine rub and my go to for Cuban style porkroast.
The bone in half got a coating of Bad Byron's Butt Rub. Both sides went on the Akorn at 300F with RO red bag and a few pieces of pecan. I took the mojo pork up to 170ish and pulled it off, the pulled pork cooked to 205F.
I had to slice off an end piece of that mojo pork to see if it was right... Yup, spot on. The pulled pork came apart nicely and had some excellent bark. I removed the fat cap before cutting the butt in two so no further cleanup thereafter. Now I gotta make some Cuban bread and press that mojo pork with some nice ham and Swiss, mustard, and a dill pickle slice... Can't wait!
I was spoiled in having a completely covered cooking area for the last few years, the new house has an open deck. Not sure if I will cover the deck or just get a rain cap but this cook went on without incident. The rain was a slight drizzle, anything heavier and I think I would have had issues.
On to the cook! I've been thinking chicken and rice for a few days so that's what I did. For Mrs. Cue and Cue Jr I spatch'd a whole chicken they will have with some garlicky green beans and roasted potatoes. For a buddy at work and I, we shall dine on spatch'd Cornish hens and saffron rice.
The hens were marinated in Goya Mojo Criollo for about 1 hour then sprinkled with Adobo and my chicken skin spice blend. The big bird got chicken grillin seasoning on the meat and my skin spices on the skin. They were grilled direct at 375F. The big bird came out with super crisp skin and very moist meat.
I cooked the backbones for stock and used it in some Mahatma Yellow Saffron rice. To the rice I added chopped green peppers, chopped red peppers, and some chopped onion.
The money shot, plated to go in a foil cake pan with some grilled peppers and onions on a bed of yellow rice.
An alternative to traditional BBQ pulled pork, this Cuban-American inspired dish is outstanding especially in warm weather due to the flavor and aroma of fresh cilantro, fried garlic, lime/orange juice, & cumin. This recipe never disappoints.
8 lb pork butt
4 tsp Olive Oil
1 bulb Garlic
2 cups lime juice
1 cup orange orange juice
3 tsp cumin
3 tsp oregano
4 tsp salt
1.5 tsp black pepper
Mix in food processor. Add to large bag with pork butt. Marinade for up to 24 hours.
Cook pork butt @225-250 F for 12-14 hours till 195+ int temp.
2 bunches cilantro
2 cups olive oil
2 cups lime juice
1 cup orange juice
2 bulbs garlic (peeled and cross-sliced thin)
4 tsp salt
4 tsp cumin
2 tsp black pepper
2 tsp oregano
Cook garlic in hot oil for 2-3 minutes. Add remaining ingredients except cilantro. Heat to boil. Cool. Add chopped cilantro. Pour over pulled pork.
I marinated a 10 lb picnic shoulder for 24 hrs in a pineapple mojo. I roasted it in my Akorn using only lump and a drip pan full of water and marinade at 260 for about 4 hrs, then 300-325 for 3 hrs and 350 for 1 hr. The skin was perfectly crispy like pork rinds and the meat just fell apart!
I recommend rubbing the meat with garlic, onion, salt and pepper mashed into a paste, then dropping the meat into a store bought mojo or juices with any herbs and such that you like. I used pineapple and cilantro.
Here are the pics to prove it!
After seeing that glorious post by Big Cat 305, I had to replicate one of those fantastic Cuban pork roasts. For this cook I am using Goya Mojo Criollo and will follow Big Cat's rub recipe although I will probably make more than he did. I am also using a 9 pound pork shoulder with the skin on instead of a Boston Butt, I was mistaken in saying it was 10 pounds in another post. I don't expect there to be any difference in flavor as these two cuts are from the same region but I am hoping to have some flavorful extras with the skin. So, here is the beginning of the cook:
Here is what we got to work with:
I decided to score the skin.
Now lets inject this guy!
A little more mojo on top and it's ready to be covered and set in the fridge for about 12 hours.
Once the marinade has had time to work it's magic I will rub the meat down with the rub and get it on the Akorn.