First off I want to give a shout out to Noboundaries, for giving me the shove I needed to do this cook, here's his Thread.
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I had an 11 pound butt thawing in the fridge and the original game plan was to just make the Cuban Style, anyhow after thinking about it for a while and remembering that I just finished up the last Vac Pack of Pulled Pork, I decided on the threesome, so I stopped on the way home and picked up an 18 pound double pack of Boston butt.
This recipe was (doubled) for the 11 pound Butt
- 2 (4) cup Orange juice
- 1 (2) cup lemon juice
- 1 (1.5) cup lime juice
- 1/2 (1) cup olive oil
- 2 (6) large bay leaf
- 2 (4) tsp dried oregano
- 2 (4) cumin powder
- 1/2 (1) tsp black pepper
- 3 Tbs (1/2 CUP) minced garlic (or 20 cloves fresh)
- 2 (4) Tbs salt
Add all ingredients to food processor and process on high until liquified. Pour 12 oz. of the "Mojo Sauce in a jar, cover and reserve for later.
Then the "Char Siu" Sauce.
This recipe was (doubled) for the 9 pound Butt
- 1/2 (1) cup rice wine
- 1/2 (1) cup dark soy sauce, or substitute regular soy sauce
- 1/2 (1) cup white granulated sugar
- 6 cloves (1/4 cup) garlic, minced
- 3 Tbs Grated fresh Ginger
- 1/2 (1) cup hoisin sauce (Doubled used a whole 7 oz container)
- 2 (4) teaspoon five-spice powder
- 1/4 cup Sesame Oil (optional)
- 1/2 (1) cup honey (save for the mop, do not add to brine)
- ¼ cup olive oil (increase to 1/2 cup)
- 2 large Red onions, peeled and finely diced
- 12 garlic cloves, peeled and finely mince or (1/4 cup fresh minced)
- 1/4 cup fennel seeds (reduce to 2 tablespoons next time)
- 1/3 cup fresh rosemary leaves, finely chopped or (Dry - 2 Tablespoons)
- 8 fresh bay leaves chopped (Dry - 2 teaspoons)
- 2 teaspoon ground cloves
- 2.5 teaspoon Sea salt (increase to 2 tablespoons next time)
- 4 teaspoon fresh ground black pepper
add next time
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons minced fresh sage
- 1/4 cup chopped fresh parsley
- 2 tablespoons of oregano
Heat 1/4 cup of the olive oil in a frying pan over a medium high. Add all of the ingredients, and cook for 2 to 3 minutes, or until all the fragrance has been released from the herbs and spices. Transfer to a plate to cool.
*everything in red is what I will be changing next time I make the Porchetta.
- Here we have all three Sauces/Brines/Marinades/Slather or whatever you want to call them.
- "Char Siu"
All the pork was prepped the same, stabbed and placed in a marination bag, If you plan on Pulling or shredding the meat I strongly suggest using this method over injecting.
The Marinades/Brines/Slather, were all rubbed into the slits in the pork real well, I jammed a lot of the brines into the meat using my thumbs, especially the "Porchetta". The pork was placed in marination bags and the air was expelled best I could and sealed. I did not have true marination bags so I improvised using 5 gallon bags, 4 bags thick, however if the first bag leaked and the brine leaked into the other bag there would be a chance there would not be enough contact with the brine.
- "Cuban with Mojo"
- Everything was then placed into the refrigerator overnight.
- Drip pans
- The excess "Mojo" and "Char Siu" Brine/Marinade/Sauce was removed and heated in a pan to a slow boil for 5 minutes or so and brought back to the pit for mopping. A cup of Honey was added to the "Char Siu" Mop.
- Temp is looking good, I usually like to heat the pit up higher before adding the meat but did not bother this time. My target temp will be 265° - 275° prior to foiling.
- It's about 8:00 and everything is placed on the pit.
- The dog stealing my wood .
- I got to spend a lot of time with Maggie, she is usually so wiry you cant even pet her, today she was awesome.
- After the first hour the "Cuban with Mojo" and "Char Siu" butts are mopped, water is added to the drip pans. The pit was running between 275° and peaked at 315°
- The third hour the Butts are flipped and mopped again.
- Three hours in and I'm amazed at how dark these butts are, but the bark tastes fine, it had me worried. I'm pretty sure that since they are elevated by the drip pans they are getting more direct contact with smoke. The Butts are probed and they get their last mop.Internals are; 130° for the "Porchetta" - 150° for the "Char Siu" and 125° for the "Cuban"
- Drip pans were removed allowed to cool 15 minutes then strained and placed in the refrigerator for defatting.
- "Porchetta", I'm not very happy with the looks of the "Porchetta" dripping, they will be tested after they are defatted.
- The "Char Siu" looks good
- And the "Mojo" looks good also
- Fast forward - to the next day. Note the liquid at the bottom, this will be poured off.
- 7.5 hours in and the "Char Siu" and "Porchetta" are removed from the pit for their rest, shortly after (8 hours), the "Cuban" is removed, internals are between 205 - 207. Now they will rest an hour or two before tenting. Cooking time was under an hour per/lb.
- Meanwhile the other ingredients are prepared, starting with the stir fry with 1/2 cup of the "Char Siu" drippings. And the white rice is being cooked as well.
- Frozen stir fry vegetables.
- Stir fry is cooked about 40 minutes or so.
- The premixed sauce from the vegetable packet is added with a 1/4 cup of soy sauce, veggies are cooked uncovered for twenty more minutes then thickener is added.
- Veggies are brought to a simmer for another 10 minutes then removed from the heat.
- "Char Siu"
- White rice topped with stir fry vegetables a few large hunks of pork and drizzled with the Char Siu sauce.
OK I have made 10 recipes with this cook but I am only posting a few pics, this post is getting a bit too long and to be quite honest... this post is taking me longer than my actual cook lol.
I will be adding the other dishes and recipes next week and linking back to this page for reference, but here are a few that I have now.
- "Fried Char Siu Wrap with Stir Fry"
- "Three Cheese Fried Cuban Wrap"
I will hopefully post the rest of the recipes next week.