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Pulled Pork Cuban style...sorta.

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  • Pulled Pork Cuban style...sorta.

    This is a split butt marinaded overnight in Mojo. Then inserted with splits of garlic clove and whole clove. Rubbed with S & P clove, nutmeg and allspice. Smoked in the GMG Davie Crockett @ 250° for about 7 hours, internal of 195°. Could have gone a bit longer, didn't exactly fall apart. Really tasty, part of my prep for Irma.






    No plated pics, was bagged, tagged and coolered. Phase one of fast easy meals.
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

  • #2
    Very nice Mark...Maybe a little heavy on the cloves for me but hey what do I know...
    Craig
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    • #3
      Originally posted by SMOKE FREAK View Post
      Very nice Mark...Maybe a little heavy on the cloves for me but hey what do I know...
      I've often wondered...

      Not much of a clove fan here either... Other than that it looks & sounds mighty tasty, Mark...
      .

      Not to mention the occasional campfire

      My --->
      Paul

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      • #4
        Way to prep for Irma! Looks grate Mark! I've never used clove in my pulled pork. I cannot groove on when taking a big bite, you get a whole clove surprise. Butt maybe grind them up and mix in with your other rub ingredients.


        Drinks well with others



        ~ P4 ~

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        • #5
          Originally posted by HawgHeaven View Post
          Way to prep for Irma! Looks grate Mark! I've never used clove in my pulled pork. I cannot groove on when taking a big bite, you get a whole clove surprise. Butt maybe grind them up and mix in with your other rub ingredients.
          I flick um out before pullin. Leave a bit stickin out so ya can find um!
          Mark
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          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #6
            Looks good enough to eat!!
            Brian

            Certified Sausage & Pepper Head
            Yoder YS640
            Weber Genesis
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            Misfit # 1899

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            • #7
              Originally posted by Mark R View Post
              I flick um out before pullin. Leave a bit stickin out so ya can find um!
              Good idear...


              Drinks well with others



              ~ P4 ~

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              • #8
                Originally posted by Mark R View Post
                I flick um out before pullin. Leave a bit stickin out so ya can find um!
                Or you could mark their location w/ toothpicks...
                .

                Not to mention the occasional campfire

                My --->
                Paul

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                • #9
                  Looks Great, Mark!!!
                  Nothing like Stocking up !!

                  I'm glad I'm not the only one who can't handle too much Cloves.

                  Bear
                  Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                  Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                  Mom & 4 Cub litter---Potter County, PA:

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                  • #10
                    Originally posted by Bearcarver View Post
                    Looks Great, Mark!!!
                    Nothing like Stocking up !!

                    I'm glad I'm not the only one who can't handle too much Cloves.

                    Bear
                    Cloves is a great flavor but a little goes a long way in my opinion...
                    Craig
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                    • #11
                      That'll make some tasty eating there Mark
                      ~ George Burns

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                      • #12
                        Looking good MarkDaddy
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                        • #13
                          fine right Cat Daddy...like the collision of spice!
                          Sunset Eagle Aviation
                          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                          • #14
                            Well, if you got to have nasty-ass weather it's nice to have a big batch of PP to help you through it.
                            Nice work there Mark.
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                            Smoked-Meat certified Sausagehead

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                            • #15
                              Looks delicious

                              Sent from my SAMSUNG-SM-G870A using Tapatalk

                              Darren

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