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
Bottom of pan between 1/4 and 1/2 inch deep. With the Mojo and onions...lots of onions
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..
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
Bottom of pan between 1/4 and 1/2 inch deep. With the Mojo and onions...lots of onions
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..