Bought a whole loin the other day , because the price was good . Cut it into 4 sections about 3 lbs. each . Put one in Pop's brine with maple extract .
Two sections to be determind , and used one for a " Philly style " pork sandwich .
Made an injection of unsalted Veg stock , Minor's garlic base and stick butter .
Injected and tied to even out the shape .
Had the kettle coming up to temp and used the spinner .
Seasoned the outside with Canadian steak seasoning .
Put the lid on and let it spin . Came back in an hour or so for a peak .
Getting there . Had some apple chunks just touching the coals .
Didn't want a lot of smoke on this .
Another 30 minutes or so she temped at 150 .
Pulled and resting in the house . I rest these with the spit inserted .
Keeps the juice from running out .
When it's cool enough to handle , I pull the spit and slice it up .
Even at 150 plus carry over , it's tender and juicy .
I mixed up a jus of Veg stock , Minor's Garlic base , Powdered beef base ,
stick butter and some Thyme . In a pot on the stove top .
Add the slices and put the lid on . Set the burner as low as it will go .
No boil , just enough heat to break down the slices .
In another pot , saute some spinach and garlic in butter . This pot was full , but it cooks down .
After several hours in the pot , the pork falls apart .
Use some crusty bread . Provolone cheese on the bottom of the bread .
Keeps it from getting soggy . You could also use Mayo or anything you like that's oil based .
Add some pork .
Then some spinach .
Spoon on some of the Jus , the roll up in foil as tight as you can get it .
In to a low oven for 15 minutes or so .
Slice across before you unwrap . This helps to keep the shape and stay together .
This came out pretty good . The pork is extremely tender and full of flavor from
the Jus . The bread is soft and soaked with the juice , but didn't fall apart .
I can't ever find broccoli rabe , so I use the spinach . It adds to it , but could be
left out .
Thanks for lookin
Two sections to be determind , and used one for a " Philly style " pork sandwich .
Made an injection of unsalted Veg stock , Minor's garlic base and stick butter .
Injected and tied to even out the shape .
Had the kettle coming up to temp and used the spinner .
Seasoned the outside with Canadian steak seasoning .
Put the lid on and let it spin . Came back in an hour or so for a peak .
Getting there . Had some apple chunks just touching the coals .
Didn't want a lot of smoke on this .
Another 30 minutes or so she temped at 150 .
Pulled and resting in the house . I rest these with the spit inserted .
Keeps the juice from running out .
When it's cool enough to handle , I pull the spit and slice it up .
Even at 150 plus carry over , it's tender and juicy .
I mixed up a jus of Veg stock , Minor's Garlic base , Powdered beef base ,
stick butter and some Thyme . In a pot on the stove top .
Add the slices and put the lid on . Set the burner as low as it will go .
No boil , just enough heat to break down the slices .
In another pot , saute some spinach and garlic in butter . This pot was full , but it cooks down .
After several hours in the pot , the pork falls apart .
Use some crusty bread . Provolone cheese on the bottom of the bread .
Keeps it from getting soggy . You could also use Mayo or anything you like that's oil based .
Add some pork .
Then some spinach .
Spoon on some of the Jus , the roll up in foil as tight as you can get it .
In to a low oven for 15 minutes or so .
Slice across before you unwrap . This helps to keep the shape and stay together .
This came out pretty good . The pork is extremely tender and full of flavor from
the Jus . The bread is soft and soaked with the juice , but didn't fall apart .
I can't ever find broccoli rabe , so I use the spinach . It adds to it , but could be
left out .
Thanks for lookin
