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dianlonyc2

Attempt at Cuban Lechon pork butt

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So I watched the Sous Vide everything guys make a Cuban pork butt (

 

 

And now I am attempting it.  I marinaded it for 24 hrs..... Now it's cooking for 48 hrs.... And will be ready Friday night at 8pm.  Any suggestions for indoor searing a butt? Broiler? Pan? 

 

Stay tuned! Oh I have to make the mojo sauce too. 

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Edited by dianlonyc2

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well it completed...... You could taste the wine and garlic... Faint... But I am sure it will be better tomorrow... It was very very soft.... So I gently moved it to a pan and broiled it on all sides after speaking with meat church's Deez nurz. 

 

It came out great... Moist, soft, flavorful.. And with the mojo sauce.. Amazing.... One thing I missed is the smoke flavor... But I think this dish may not need it... But im just used to it.

 

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Looks fantastic. I've done 'regular' pulled pork SV and loved how it turned out. 

 

After the SV, I put it in an ice bath to cool down, then threw it on the kamado for a few hours to set the bark. It picked up some smoke at that point.

 

You could also try a pre-SV smoke if you wanted to get a little smoke on it.

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I liked the sound of the pre smoking... it's just too soft afterwards to move a lot. 

 

And yes... It is so much better the next day... Flavors really came out.  And the mojo sauce... Your breath will be kicken more than a MMA fighter. Wow

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