Cuban Fatty and Italian Fatty for Sliders

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crippledcracker

Meat Mopper
Original poster
SMF Premier Member
Aug 3, 2016
246
296
Mount Pleasant SC

Thawed out part of a pork loin and made Italian and Cuban Fatties. Gonna slice them up in little medallions and make sliders out of them tomorrow. Marinated both pieces of the loin in different marinades for 5 hours. The Cuban was marinated in orange juice, lime juice and vinegar. The Italian was marinated in Italian dressing, Texas Pete, and minced garlic(even though there is plenty in the dressing).


Butterflied the pork loin and stuffed with thin sliced dill pickles, ham and swiss cheese


Rolled up


Seasoned and ready for bacon


Rolled up tight in bacon weave


Same process for the Italian fatty but stuffed with ham, provolone, pepperoni, and salami


Rolled up tight in bacon weave


Ready for the smoker


After 2 hours on my el cheapo at 225 smoked with Applewood and Cherry


Done after 3 hours.


Here is the Italian after resting.


Here is the Cuban after resting.

All in all, both were very good and will be excellent on some sliders tomorrow with a couple hundred beers and a few shots. Cheers!
 
Thanks Dirtsailor2003
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You need to reconsider your screen name,maybe Mr fatty,fatty king,the roller,mr weave your really killing it with all the fatties!Thumbs Up
 
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