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Ross in Ventura
 Post subject: Smoked pork sholder Cuban style
PostPosted: Sat Feb 25, 2012 10:58 am 
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Joined: Sat May 31, 2008 10:45 am
Posts: 178
Location: Ventura, CA.
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10 lb.pork shoulder marinaded for 3 days it was cut into 3 sections, I tied the best I could
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On the Big Green Egg 9pm @225* Last Saturday night
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Pulled and rested @ 19hrs. 4pm and rested
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Served with Citrus sauce Black Beans and Rice that Jackie made.
We had friends and relatives over for dinner, they all loved it

Recipes:
http://www.melindalee.com/recipes/roast ... ban-style/

http://www.melindalee.com/recipes/black-beans-rice/

Thanks for looking

Ross

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My blog:http://grillingandsmoking.blogspot.com/

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champagne
 Post subject: Re: Smoked pork sholder Cuban style
PostPosted: Sat Feb 25, 2012 11:06 am 
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Joined: Sat Feb 19, 2005 10:00 am
Posts: 4085
Location: Glendora, Ca
Ross, that really looks wonderful...you and Jackie are amazing!
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mar52
 Post subject: Re: Smoked pork sholder Cuban style
PostPosted: Sat Feb 25, 2012 11:44 am 
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Joined: Fri Feb 25, 2005 11:15 am
Posts: 961
Location: Marina del Rey
Outstanding, Ross!

When the weather gets better I'm going to start using my Egg again. I use the weather as an excuse.

I find using the Egg... work although I do love the results.
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Myrtle
 Post subject: Re: Smoked pork sholder Cuban style
PostPosted: Sat Feb 25, 2012 4:10 pm 
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Joined: Thu Jun 28, 2007 7:15 pm
Posts: 471
Location: Belfair, wa
Ross, you did a wonderful job on that smoked pork shoulder! I must try that Cuban marinade! Years ago I did something similar with a fresh ham (not a smoked cured ham). Love your idea of cutting the pork shoulder into 3rds before the marinating, then tying it back together again.

What temp did you smoke at? And what was your internal temperature goal?

Thanks for sharing pictures. Great job!

Myrtle/Marlene
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Ross in Ventura
 Post subject: Re: Smoked pork sholder Cuban style
PostPosted: Sat Feb 25, 2012 5:24 pm 
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Joined: Sat May 31, 2008 10:45 am
Posts: 178
Location: Ventura, CA.
Myrtle wrote:
Ross, you did a wonderful job on that smoked pork shoulder! I must try that Cuban marinade! Years ago I did something similar with a fresh ham (not a smoked cured ham). Love your idea of cutting the pork shoulder into 3rds before the marinating, then tying it back together again.

What temp did you smoke at? And what was your internal temperature goal?

Thanks for sharing pictures. Great job!

Myrtle/Marlene

225* with apple wood for smoke pulled @190* internal
Ross

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My blog:http://grillingandsmoking.blogspot.com/

Last edited by Ross in Ventura on Sat Mar 17, 2012 8:46 am, edited 1 time in total.

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Myrtle
 Post subject: Re: Smoked pork sholder Cuban style
PostPosted: Sun Feb 26, 2012 8:41 am 
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Joined: Thu Jun 28, 2007 7:15 pm
Posts: 471
Location: Belfair, wa
Thank you, Ross! Definitely going to do Cuban Pork Shoulder in my smoker... as soon as we get some nice weather here in Puget Sound!
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