Help from my Pork people.

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more ice

Smoke Blower
Original poster
Mar 13, 2012
121
12
South Florida
OK im cooking 3 pork loins 3 ways. I need help with one, I want to do one Cuban pork style.

I have done similar things befor but not quite like this

I want to do one loin as follows .

Give it a good dry rub with Spanish seasonings and oil and let set over night.

I will cook on smoker in aluminum  pan thats open with meat siting in Mojo. ( smoker closed pan open!...for the slow people
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Bottom of pan between 1/4 and 1/2 inch deep. With the Mojo and onions...lots of onions
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I will baste occasionally with Mojo and rendered fat drippings. 

Thats it.

 Now to all u Pork masters. this is nothing new its just not in a crock pot,or covered in oven.

How do you all think smoke and mojo will mix?

Do you think every time i baste ill wash off smoke flavor? Because the strong flavors of Mojo.

Last is the loin is 11lb so its gona be bout 5-6 hr give or take cook .

Should i cook 2/3 open and 1/3 foiled closed to steam onions into the meat?

Thanks my second family..
 
have you thought about using the mojo in a brine first ? Myself, I brine my loins before smoking... so maybe use the mojo instead of water.. or half and half ...
 
The acid in the Mojo may start the meat "cooking"...    I have marinated chicken in Mojo and you could sure tell it was there.... 
 
not sure yet prob reg bbq southern style. but again not sure yet. Maby Salt pep. garlic slices pressed in meat & rosemary .
 
All three sound really good. I've tried them a bunch of different ways you can pretty much do anything you want to them and they are good as long as you don't over cook them. You should try stuffing one sometime that's my favorite.
 
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