So I decided at the very last minute that I wanted Roasted Pork with Rice and Black Beans for dinner. When I say last minute, I mean like at 11:30 in the morning and I had not even bought the pork. So here we go, it was a bit of a fast one..........
I prepped the shoulders by removing the skin, seasoning with Adobo and injecting with mojo. I let them sit on the counter while I got the smoker hot. I was looking for 300 degrees to start with and a smoking temp of 250-300. I wanted it to be a bit hotter for 2 reasons. First I injected it and left it on the counter, so I wanted to get over 140 in less than 4 hours from prep time start. Since I did not refrigerate it after injecting my TDZ Clock started at the time I prepped it, not when it goes into the smoker. Second I wanted a nice crust/bark and this dish is usually roasted not smoked.
Fuel that I used was Kingsford Blue and oak we had trimmed from the trees on The Compound last winter.
I used 2 meat probes A & B, A shoulder was middle of smoker and B shoulder was closest to the fire box.
This time I also tracked my vent opening. The stack was full open the entire time, so it was not tracked.
I have 2 additional dial thermometers on my smoker grate level. L is far side and R is next to fire box.
Purchased the pork at 12:15, IT was 34 degrees.
Time A B Vent L R
13:10 48 48 100% 225 240
13:35 58 58 50% 290 310
14:00 73 73 10% 300 375
14:45 105 105 20% 290 300
15:11 120 120 40% 260 270
16:20 148 148 80% 225 250
17:00 168 168 At this point I decided that I was not going to add more charcoal and moved the pork to the oven to finish it off.
Since I had achieved my safe cook temp at 16:00, I did not temp any more.
I placed the pork in a 4” hotel pan with a bed of sliced yellow onions and about 1c more of the mojo. Covered with plastic then foil and placed in a 300 degree oven. I cooked the white rice with a bit of adobo and heated the black beans, again added a bit of adobo. Removed the pork from the oven and let it rest on the stove for about 30min before slicing. Planning on using the leftovers for all kinds of stuff this week.
Enjoy the Q-View
Seasoning and Injection Marinade
Nothing fancy, just what is used by most Latin cooks. I bought them at the Latin Market I got the pork at. I can usually find them at my Wally World as well.
Injected and heavily dusted with the adobo.
Another quick dusting of adobo before I close the lid.
As I was pulling the pork from the smoker.
The pork on its bed of onions before wrapping and placing in the oven.
Sliced. Nice light smoke ring. I was actually surprised at how far it went in.
Got my smoke roasted pork with black beans and rice. The onions were from the pan the pork roasted in and a bit of the drippings.
I prepped the shoulders by removing the skin, seasoning with Adobo and injecting with mojo. I let them sit on the counter while I got the smoker hot. I was looking for 300 degrees to start with and a smoking temp of 250-300. I wanted it to be a bit hotter for 2 reasons. First I injected it and left it on the counter, so I wanted to get over 140 in less than 4 hours from prep time start. Since I did not refrigerate it after injecting my TDZ Clock started at the time I prepped it, not when it goes into the smoker. Second I wanted a nice crust/bark and this dish is usually roasted not smoked.
Fuel that I used was Kingsford Blue and oak we had trimmed from the trees on The Compound last winter.
I used 2 meat probes A & B, A shoulder was middle of smoker and B shoulder was closest to the fire box.
This time I also tracked my vent opening. The stack was full open the entire time, so it was not tracked.
I have 2 additional dial thermometers on my smoker grate level. L is far side and R is next to fire box.
Purchased the pork at 12:15, IT was 34 degrees.
Time A B Vent L R
13:10 48 48 100% 225 240
13:35 58 58 50% 290 310
14:00 73 73 10% 300 375
14:45 105 105 20% 290 300
15:11 120 120 40% 260 270
16:20 148 148 80% 225 250
17:00 168 168 At this point I decided that I was not going to add more charcoal and moved the pork to the oven to finish it off.
Since I had achieved my safe cook temp at 16:00, I did not temp any more.
I placed the pork in a 4” hotel pan with a bed of sliced yellow onions and about 1c more of the mojo. Covered with plastic then foil and placed in a 300 degree oven. I cooked the white rice with a bit of adobo and heated the black beans, again added a bit of adobo. Removed the pork from the oven and let it rest on the stove for about 30min before slicing. Planning on using the leftovers for all kinds of stuff this week.
Enjoy the Q-View
Seasoning and Injection Marinade
Nothing fancy, just what is used by most Latin cooks. I bought them at the Latin Market I got the pork at. I can usually find them at my Wally World as well.
Injected and heavily dusted with the adobo.
Another quick dusting of adobo before I close the lid.
As I was pulling the pork from the smoker.
The pork on its bed of onions before wrapping and placing in the oven.
Sliced. Nice light smoke ring. I was actually surprised at how far it went in.
Got my smoke roasted pork with black beans and rice. The onions were from the pan the pork roasted in and a bit of the drippings.
