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Old 02-29-2012, 09:35 PM   #11
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Munky, try this. It's really out of this world and worth the effort.

In Miami, Christmas Eve Means Roast Pig - New York Times
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Old 02-29-2012, 09:56 PM   #12
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Question about the rub?

Can the brown sugar be omitted from the rub? My dieters can't have sugar, or honey that contains sugar. Will sugar substitutes work?

Will it still have that nice bark that people love so much?
Probably not if the crock pot is used?

I've never had pork butt in my life. My Mother didn't like to cook. Dad refused to eat pork of any kind.

Definitely will be making that Carolina sauce. I have a feeling it's a sin if it's not made and slopped on the meat.

Hubby can keep an eye on it while it's cooking tonight.

Munky.
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Old 02-29-2012, 10:03 PM   #13
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Munky, try this. It's really out of this world and worth the effort.

In Miami, Christmas Eve Means Roast Pig - New York Times
We were posting at the same time. Thank you for the link.

I'm putting another order in for more Pork Butts. Smaller cuts next time though. I can't pass up all these excellent recipes & techniques.

Banana leaves are easily found here.
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Old 02-29-2012, 10:04 PM   #14
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The bark will be created simply by roasting in the oven or in a grill. Not in a slow cooker.

You don't have to rub anything if you don't want to or you can make a rub with no sugar at all.
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Old 02-29-2012, 10:38 PM   #15
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You can leave the sugar out of the rub. No bark on the slow cooker pork, but it is very good!
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Old 03-01-2012, 07:55 AM   #16
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We use a Cuban style some times. If you can get the Seville oranges (sour) that is the best way to go. I make a paste of garlic (lots more than 1 head!), salt and fresh toasted and ground cumin. The roast is punctured with a paring knife all over to create pockets. Rub the paste all over the roast making sure to force it into the pockets. Thinly slice a couple of very large onions. Put the roast in a plastic bag along with the onions, pour sour orange juice or mojo over roast and refrigerate over night, turning a couple times. Let it come to room temp. Pre-heat oven to 500 F. Remove roast from bag, reserving marinade and pat dry. Place in rack of roasting pan, put in the oven at 500 F for 5 minutes, then reduce heat to 200 F for 1 hour per pound.

As you get to the end of the cooking time, heat some Spanish olive oil in a sauce pan (amount equal to the marinade liquid) add the reserved marinade with onions. Be very careful as this is going to spatter. This is a mojo sauce for the pork, maybe yucca or a dipping sauce for toastones (double fried, green plantains).

Black beans and rice of course!

Make sure you have leftover roast because this is the best roast pork for Cuban sandwiches!
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Old 03-01-2012, 11:50 AM   #17
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Quote:
Originally Posted by CraigC View Post
We use a Cuban style some times. If you can get the Seville oranges (sour) that is the best way to go. I make a paste of garlic (lots more than 1 head!), salt and fresh toasted and ground cumin. The roast is punctured with a paring knife all over to create pockets. Rub the paste all over the roast making sure to force it into the pockets. Thinly slice a couple of very large onions. Put the roast in a plastic bag along with the onions, pour sour orange juice or mojo over roast and refrigerate over night, turning a couple times. Let it come to room temp. Pre-heat oven to 500 F. Remove roast from bag, reserving marinade and pat dry. Place in rack of roasting pan, put in the oven at 500 F for 5 minutes, then reduce heat to 200 F for 1 hour per pound.

As you get to the end of the cooking time, heat some Spanish olive oil in a sauce pan (amount equal to the marinade liquid) add the reserved marinade with onions. Be very careful as this is going to spatter. This is a mojo sauce for the pork, maybe yucca or a dipping sauce for toastones (double fried, green plantains).

Black beans and rice of course!

Make sure you have leftover roast because this is the best roast pork for Cuban sandwiches!
Oh, that sounds absolutely fabulous. I have bookmarked the post. I'll have to give that a try. How do you cook the yucca? I recently noticed that a local supermarket carries yucca.
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Old 03-01-2012, 01:31 PM   #18
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Quote:
Originally Posted by CraigC View Post
We use a Cuban style some times. If you can get the Seville oranges (sour) that is the best way to go. I make a paste of garlic (lots more than 1 head!), salt and fresh toasted and ground cumin. The roast is punctured with a paring knife all over to create pockets. Rub the paste all over the roast making sure to force it into the pockets. Thinly slice a couple of very large onions. Put the roast in a plastic bag along with the onions, pour sour orange juice or mojo over roast and refrigerate over night, turning a couple times. Let it come to room temp. Pre-heat oven to 500 F. Remove roast from bag, reserving marinade and pat dry. Place in rack of roasting pan, put in the oven at 500 F for 5 minutes, then reduce heat to 200 F for 1 hour per pound.

As you get to the end of the cooking time, heat some Spanish olive oil in a sauce pan (amount equal to the marinade liquid) add the reserved marinade with onions. Be very careful as this is going to spatter. This is a mojo sauce for the pork, maybe yucca or a dipping sauce for toastones (double fried, green plantains).

Black beans and rice of course!

Make sure you have leftover roast because this is the best roast pork for Cuban sandwiches!
Just wanted to add that bottled Goya's Mojo Criollo is perfect for this. I'm able to buy it in my local Mexican grocery, however it can be purchased here. Gooooooood stuff!!
Goya Mojo Criollo Marinade, 24-Ounce Bottle (Pack of 2): Amazon.com: Grocery & Gourmet Food
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Old 03-01-2012, 01:35 PM   #19
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Oh, that sounds absolutely fabulous. I have bookmarked the post. I'll have to give that a try. How do you cook the yucca? I recently noticed that a local supermarket carries yucca.
Yucca is a pain to peel, lol and is usually covered in wax, but I peel it and chunk it like I would potatoes for boiling. In the center there is a core of very stringy, fibers that must be cut out. Cook in boiling, salted water until tender. Yucca is very starchy and the mojo sauce really cuts it. Cubans also love other root vegis like malanga and boniato (white sweet potato) all are pretty popular in caribbean cooking.

Vaca Frita (fried cow, ) is a great Cuban beef dish. Looking for a ground beef dish, try Picadillo Cubano, which is great over rice or as an empanada filling.
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Old 03-01-2012, 01:41 PM   #20
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Just wanted to add that bottled Goya's Mojo Criollo is perfect for this. I'm able to buy it in my local Mexican grocery, however it can be purchased here. Gooooooood stuff!!
Goya Mojo Criollo Marinade, 24-Ounce Bottle (Pack of 2): Amazon.com: Grocery & Gourmet Food
If you can get Kirby mojo, I personally think it is the best of the commercial mojos. They also call it Cuban BBQ sauce. They do sell bottled sour orange "juice". I only tried it once! Real Seville oranges have a lot of seeds.
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pork, recipe, tips

Pork Butt Tips & Tricks? Thought I'd ask the pro's here for advice. Just picked up the Pork Butt I ordered yesterday. It's 7.90Lb's. Has a nice fat cap on it. I've never cooked one before. Don't even know how or what, if any seasonings are needed. Using the Smoker is out. It's cold and raining here today. Will be tomorrow to. Can you guys walk me through? I know it takes a while to cook, that's all I do know on the subject. The spice racks are ready :angel: Thank you Munky. 3 stars 1 reviews
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