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Roasted Pork...

post #1 of 9
Thread Starter 

Saturday was my sis-in-laws surprise 40th B-day party. She loves roasted pork that I make in the La Caja China box.

So, here goes.

I started out with (4) picnic's totalling 36 lbs.


Made a quick Mojo out of EVOO, Adobo, Sazon, Pepper, Lots' of garlic and some other goodies.


Injected and rubbed.


Wrapped up for an overnight rest in the refrig.


Good Morning!


Only went with three picnic's because someone was bringing a 3ft Sub too.  :o
We have ignition..


It was snowing on and off, so i set up the canopy. Just in case...


Time for the flip.



Finished @162 and FTC.


Sorry, no money shots . I left the camera home.  :P
But it went fast and everyone really enjoyed it.

Thanks for looking!

 

post #2 of 9

Looks tasty...It is the other ingredients in the Mojo that we want to hear about...You share recipes Amigo?...JJ

post #3 of 9
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Looks tasty...It is the other ingredients in the Mojo that we want to hear about...You share recipes Amigo?...JJ


Sure thing, here you go JJ.

 

I use this recipe for an average 8-9lb picnic. So multiplied this X 4 for this meal.

 

1/4 cup EVOO

3 garlic cloves, minced.

2 tsp Adobo with Sour Orange

2 tsp fresh lemon juice

1 tsp Oregano

1/4 tsp black pepper

2 packets of Sazon with Coriander & Annatto

 

Enjoy!

 

 


 

 

post #4 of 9

Thank you...the Adobo with Sour Orange...Is that a Goya product?...JJ

post #5 of 9

Those look awesome and thanks for sharing the recipe!

post #6 of 9
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Thank you...the Adobo with Sour Orange...Is that a Goya product?...JJ



Yes it is. But if you can't find it, regular adobo with a splash of fresh squeezed sour orange (or bottled) juice will do the trick.

post #7 of 9

Sam those look like they came out real nice. I take it you slice them since you pulled them at 162? Thanks for sharing the recipe too.
 

Quote:
Originally Posted by sam3 View Post



Yes it is. But if you can't find it, regular adobo with a splash of fresh squeezed sour orange (or bottled) juice will do the trick.



If ya can't find it I can add it to the next shipment for ya 

post #8 of 9
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Sam those look like they came out real nice. I take it you slice them since you pulled them at 162? Thanks for sharing the recipe too.
 



If ya can't find it I can add it to the next shipment for ya 


That's what I did Scarbelly. I kept sliced pork, put it in trays and then kept it in a warm oven until the everyone was ready to eat. I made a quick gravy from some the juices and fat mixed with a little flour to make a roux, then added some water and chicken boullion cubes and pepper. Poured that over the meat when it was ready to serve.
 

 

post #9 of 9

I bet that was tasty. Thanks again for the recipe

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