Okiejoebronco25
Meat Mopper
Been craving a great Cubano and not the easiest thing to find good or at all in South Jersey. So I wung-it. Made a heavy citrus brine and put the loin in overnight. Picked up a partial baked ham. Rubbed pork in a Mojo rub as well as ham. Smoked loin @250 about 2 hours till 140 with a chunk of cherry. Pulled and warmed ham in smoker. A perfect roll, swiss, spicy mustard and pickle then grilled under press to flatten and toast roll. Absolutely delicious.
