I wanted to try something different prior to Thanksgiving and decided on a Cuban style pork shoulder. I followed this recipe with minor changes of course.
http://www.saveur.com/article/Recipes/Pernil-Asado-Con-Mojo-Mojo-Marinated-Pork-Shoulder-Roast
It turned out great and I thought it would be good to pass along. I only added one small chunk of apple wood during the cook because, well, it's what you do with a smoker.
The minor changes included
- cooked directly on the rack
- no parchment paper or foil
- used a 50/50 lime / orange juice spray after 180 degrees every 30-45 minutes
- pulled off smoker at 193
- faux cambro for 2.5 hours
Since I had a couple of my friends fromay the region coming I made some rice/beans and plantains to go with it. The MOJO sauce that the recipe makes also received some great reviews.
Marinating
During cook
Post Broil
I really enjoyed this and hope you do as well.
http://www.saveur.com/article/Recipes/Pernil-Asado-Con-Mojo-Mojo-Marinated-Pork-Shoulder-Roast
It turned out great and I thought it would be good to pass along. I only added one small chunk of apple wood during the cook because, well, it's what you do with a smoker.
The minor changes included
- cooked directly on the rack
- no parchment paper or foil
- used a 50/50 lime / orange juice spray after 180 degrees every 30-45 minutes
- pulled off smoker at 193
- faux cambro for 2.5 hours
Since I had a couple of my friends fromay the region coming I made some rice/beans and plantains to go with it. The MOJO sauce that the recipe makes also received some great reviews.
Marinating
During cook
Post Broil
I really enjoyed this and hope you do as well.
