RG 2.0
New member
I felt like making some Cubans so I bought a Boston Butt and made up a marinade, basically a mojo and marinated the butt overnight. I actually cut out the bone before marinating so that's why I trussed it (I know someone would've asked, lol)
I also had a pork loin in the freezer for eons so I took it out and thawed it and made up a pineapple, ginger, soy, honey, acv, garlic, brown sugar, onion powder, and sesame oil marinade for it. It also marinated overnight. I fired up the PBC and hung the butt on there and two hours later added the loin. A chunk of apple wood was along for the ride. The butt was dusted with a little coarse pepper and kosher salt and the loin got a dusting of Coffee Rub.
Once both were where I wanted them IT wise (butt at 155° and loin at 145°) I pulled them and tented them while my wife made some homemade tater chips. This allowed the carry over heat to cook the meat just a tad more. While my wife was busy making chips, I tried out my new slicer that arrived today (after washing the parts to clean of machine oils of course). I set the slicer to slice the butt SUPER thin. It was so thin it only had one side
The rest of this epic sandwich's story shall be told along with some pictures okay? Okay.
Here are the next 2 contestants on the PBC is right!
I caught these 2 piggies smoking!
Slicing the mojo pork and "The Build"
On the panini press
Served with some chips
Here, take a bite.....it's tasty!
Slicing the loin a little thicker
Served on a Hawaiian Dinner Roll with a homemade sweet and sour sauce (pineapple preserves, horseradish, mustard), red onion, lettuce and tomato
I have enough meat left over to feed an army so into foodsaver bags it will go for later days. Thanks for looking!!
I also had a pork loin in the freezer for eons so I took it out and thawed it and made up a pineapple, ginger, soy, honey, acv, garlic, brown sugar, onion powder, and sesame oil marinade for it. It also marinated overnight. I fired up the PBC and hung the butt on there and two hours later added the loin. A chunk of apple wood was along for the ride. The butt was dusted with a little coarse pepper and kosher salt and the loin got a dusting of Coffee Rub.
Once both were where I wanted them IT wise (butt at 155° and loin at 145°) I pulled them and tented them while my wife made some homemade tater chips. This allowed the carry over heat to cook the meat just a tad more. While my wife was busy making chips, I tried out my new slicer that arrived today (after washing the parts to clean of machine oils of course). I set the slicer to slice the butt SUPER thin. It was so thin it only had one side
The rest of this epic sandwich's story shall be told along with some pictures okay? Okay.
Here are the next 2 contestants on the PBC is right!
I caught these 2 piggies smoking!
Slicing the mojo pork and "The Build"
On the panini press
Served with some chips
Here, take a bite.....it's tasty!
Slicing the loin a little thicker
Served on a Hawaiian Dinner Roll with a homemade sweet and sour sauce (pineapple preserves, horseradish, mustard), red onion, lettuce and tomato
I have enough meat left over to feed an army so into foodsaver bags it will go for later days. Thanks for looking!!
Which slicer did you buy?
