Jump to content

Boston Butt (Cuban Style)


Big Cat 305
 Share

Recommended Posts

Hello all,

 

My uncle started telling me about his Big Green Egg about a year ago. I love to cook on the grill so two months ago for fathers day I decided to buy an Akorn. I figured I would test the waters before I invest in a high dollar Egg. So for the last two months I have cooked burgers, a few beer can chickens, baby back ribs, and steaks on the Akorn and with every cook I learn more and got more hooked on the kamado. So I decided to try my first slow and low this weekend.

 

I live in Miami and my wife is Cuban so I thought I would try a Cuban style (mojo) Boston Butt. I tried to keep it as simple as possible so here is what I did:

 

Cooking equipment:

 

Chargriller Akorn (no mods)

Chimney starter

Frontier lump charcoal

Ikea Fantast thermometer ($6.99)

tin pan

 

 

Rub:

 

1 Tbl Kosher salt

2 tsp ground black pepper

2 tsp cumin

2 tsp onion powder

2 tsp garlic powder

2 tsp dried oregano

 

Marinade:

 

Iberia Mojo Criollo (any Mojo will do but this was awesome)

 

post-2740-0-51717400-1376963031_thumb.jp

 

 

Meat:

 

6.5 lb Boston Butt

 

 

On Saturday morning I cut the excess fat off the Boston Butt and injected it with the Mojo (had to strain the mojo in order to use the injection needle). Then put the Butt in an oversized Tupperware and refrigerated for 15 hours. Then I prepped the Akorn. First I completely emptied the ash collector and cleaned the cooking grate. Then I added charcoal to the fire box starting with large pieces on the bottom, then medium on top of the large, then small on top of that. Also, I did not pyramid, I spread so the charcoal was flat. This way the small gets the heat up quickly, moves down to the larger pieces and stabilizes for a smooth even heat. Also, I pre-loaded the chimney starter with newspaper and charcoal.

 

I set my alarm clock for 4am Sunday but woke up at 3:15am, guess I was excited to start the cook. First, took the Butt out then patted dry with paper towels and put on the rub. I didn't go crazy with the rub, just a medium dusting and made sure to get in all the folds.  Next, I started the chimney starter and got the fire going. By 4am I had the fire stabilized at 225 deg. and it was time to put the meat on. I used the heat diffuser stone that came with the Akorn, then the tin pan on top of that with a water/mojo mixture, then the cooking grate and the Butt on the grate. Also, had my Fantast thermometer inserted at the beginning.

 

post-2740-0-90410200-1376964227_thumb.jp

 

post-2740-0-38934600-1376964266_thumb.jp

 

Had the Butt on by 4am and let it cook for 4 hours before opening the lid. At 4 hours and every hour after I used a spray bottle to mist the Butt with a Mojo/water mixture. At 4pm (12 hours total) the internal temp was 195 deg. I foiled, wrapped in a towel, and put in a cooler for 2 more hours. Then pulled the pork. I immediately added a some of the Mojo drippings from the tin pan to the pulled pork. Finally time for Medianoches (Cuban Sandwiches). Let me tell you, I grew up in Miami and I've had Lechon (Cuban pork) 25-30 times and this was by far the best. Most of the techniques that I described above I learned from this website. Thank you for allowing me to get the most out of this art of cooking!!! I had a blast!!!!

 

post-2740-0-79847300-1376964682_thumb.jp

 

post-2740-0-37478300-1376964710_thumb.jp

 

Medianoche (Midnight Sandwich) = Pork, ham, swiss cheese, pickles, mustard, mayo, pressed between a hoagie style potato bread.

 

post-2740-0-89286900-1376964734_thumb.jp

Link to comment
Share on other sites

That, sir, looks like a proper Cuban sandwhich! I have been scouring the interwebz for an authentic Cuban pork recipe and here it was beneath my very nose. I grew up north of Tampa and used to date a girl of Cuban/Puerto Rican descent and had the privilege of eating authentic Cuban pork at one of her family reunions, it was the best ever! Since then I have tried to replicate it but with no success. What you have created looks exactly like what I ate that day and this is now on my to do list! Hopefully I can find that Mojo sauce here in Tn. I may have to go to a carniceria to do so, don't think Wal Mart has that on the shelf.

Link to comment
Share on other sites

Hello all,

 

My uncle started telling me about his Big Green Egg about a year ago. I love to cook on the grill so two months ago for fathers day I decided to buy an Akorn. I figured I would test the waters before I invest in a high dollar Egg. So for the last two months I have cooked burgers, a few beer can chickens, baby back ribs, and steaks on the Akorn and with every cook I learn more and got more hooked on the kamado. So I decided to try my first slow and low [/url]

Very nice recipe and pictures

This may seem odd since I own a vision grill but when the time comes when you decide to invest into that egg, that before you do take a good look at the Kamado Jo line of Kamado's and into the company, you will be very impressed by what you see and hear from others

Link to comment
Share on other sites

Welcome and I want some! I usually keep a bottle of Goya mojo criollo in my fridge for a quick marinade. I usually do pork tenderloins and serve over grilled onions. I haven't tried that brand of mojo. Do you think it is better than the Goya ? Oh, and I enjoyed the detail in your post!

Cheers to great food,

Frank

Link to comment
Share on other sites

Thank you all for the encouraging responses. I strained the Mojo, then injected it so the flavor definitely came through. Also, I've used Goya my whole life but my son talked me into trying the Iberia and I loved it.

 

BTW, I ordered an Auber a couple days ago so I don't have to stay up all night next time!!!  Looking forward to the next cook!!!

Link to comment
Share on other sites

I am now commited to this! I bought a 10 pound shoulder ( got it for $.99 instead of a $2.49 butt ) and a bottle of Goya Mojo Criollo ( couldn't find Iberia brand ), plus I have all the rub components on hand. This is hopefully going to turn out just as lovely as yours, I can't wait to do this!

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By Tom_V
      First cook on Joetissorie on the Akorn, and yes it fits perfect! I used a combination rub of KC's and Dinasour BBQ Cajun Foreplay. (Dinasour BBQ is the BEST BBQ restaurant in NY State) I also made a paste with same ingredients and rubbed under breast skin and inside cavity. Akorn running at 400-425 deg. Amazing flavor!



       
       
    • By Cranky1
      Hi all,
      Just got an Akorn 16820 and mother nature decided to go all cool and wet on me. Looking forward to trying this thing out.
    • By Millerb7
      So I have myself an Akorn for about 4 years. Through a couple moves while building a new house, it was pretty neglected... sat outside, uncovered through winter, rain, etc. Needless to say due to the metal build, it rusted something bad. I ended up getting rid of it and decided I'd see what the Weber Kettle hype was all about. I picked myself up Kettle Master Touch.......... wow...
       
      I freaking hated it. Was horrible to keep temps. Took forever to get up to temp. Was terrible to use with lump (as it fell through the grates)... just a bad overall experience. Cooked on it about 4 times then sold it. Now... I live in a VERY windy area. Like 10-15 mph winds almost constantly.... so I'm sure that played a part... but it was no enjoyable.
       
      I decided to pick myself up a new Kamado Joe Classic from Lowes for $650..... I'm in love.
    • By Tarnation
      I joined this forum last year not long after getting my Char Griller Akorn used.  I love that little steel beauty, but I've had ceramic fever and been seeing them all over the place the past year.  Costco was about to have me parting with $600 for the Louisiana Grills 24" Kamado (just another rebranded Auplex like Vision), but my dad who works for a hardware store told me the owner wanted to sell off the stores XL Egg since they didn't really use it.  I got what I think is a great deal on this beauty, paid less for this than you would for a stripped out XL with no accessories and definitely less than a Costco roadshow Big Joe.  Came with the table, ConvEggtor, ash tool, and grate gripper.  They couldn't locate the ceramic cap when we brought it home, but I'm sure it'll turn up.  It's under an awning anyway and I'll be getting a cover to further protect it.  
       
      To be fair to the Akorn it is a fantastic cooker!  Just since the apocalypse started, I've done at least one decent cook a week on it.  I've done ribs at least 3 times, pork butt, brisket, a turkey, soda can chickens, wings, steaks, and various veggies for sides.  I absolutely do not regret the Akorn purchase.  If you're unsure if kamado bbqing is right for you the Akorn is a fantastic place to start, it's relatively cheap and a good design.  I've been eyeballing the extra space the  Big Joe and the XL Egg offer and ultimately couldn't resist.  Just judging by my short not even 1 year of ownership I doubt my Egg will cook any better than the Akorn.  This was purely a decision based on the total cooking surface and potential cooking surface with mods.  I've done 3 racks of ribs on my Akorn before, but it gets tight and those were baby backs no easy way to get that many spare rib racks on there.  2 upright soda can (beer can) chickens really pushes the limit with my probes contacting the dome.  
       
      TLDR; just wanted to brag on my Eggscellent deal and write a love letter to my Akorn.  I'm hoping this will be the last grill I ever have to buy, not saying I won't want to buy more, but this should be with me a long long time.  I wish I could keep the Akorn, but I have 3 grills now and between the 22" Weber Kettle and the Akorn, I can probably get more for the used Akorn.  If you're in the market for a well used Akorn, but still in fine cooking shape and you're in the Jacksonville, FL area, hit me up.

    • By Daz
      Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! 
      Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. 
      Anyway here is the pizza and the good looking grill haha.



×
×
  • Create New...