Roasted Pork...

Discussion in 'Charcoal Smokers' started by sam3, Feb 13, 2012.

  1. sam3

    sam3 Smoking Fanatic

    Saturday was my sis-in-laws surprise 40th B-day party. She loves roasted pork that I make in the La Caja China box.

    So, here goes.

    I started out with (4) picnic's totalling 36 lbs.


    Made a quick Mojo out of EVOO, Adobo, Sazon, Pepper, Lots' of garlic and some other goodies.


    Injected and rubbed.


    Wrapped up for an overnight rest in the refrig.


    Good Morning!


    Only went with three picnic's because someone was bringing a 3ft Sub too.  [​IMG]
    We have ignition..


    It was snowing on and off, so i set up the canopy. Just in case...


    Time for the flip.



    Finished @162 and FTC.


    Sorry, no money shots . I left the camera home.  [​IMG]
    But it went fast and everyone really enjoyed it.

    Thanks for looking!

     
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks tasty...It is the other ingredients in the Mojo that we want to hear about...You share recipes Amigo?...JJ
     
    Last edited: Feb 13, 2012
  3. sam3

    sam3 Smoking Fanatic

    Sure thing, here you go JJ.

    I use this recipe for an average 8-9lb picnic. So multiplied this X 4 for this meal.

    1/4 cup EVOO

    3 garlic cloves, minced.

    2 tsp Adobo with Sour Orange

    2 tsp fresh lemon juice

    1 tsp Oregano

    1/4 tsp black pepper

    2 packets of Sazon with Coriander & Annatto

    Enjoy!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thank you...the Adobo with Sour Orange...Is that a Goya product?...JJ
     
  5. Those look awesome and thanks for sharing the recipe!
     
  6. sam3

    sam3 Smoking Fanatic


    Yes it is. But if you can't find it, regular adobo with a splash of fresh squeezed sour orange (or bottled) juice will do the trick.
     
    Last edited: Feb 13, 2012
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Sam those look like they came out real nice. I take it you slice them since you pulled them at 162? Thanks for sharing the recipe too.
     

    If ya can't find it I can add it to the next shipment for ya 
     
    Last edited: Feb 13, 2012
  8. sam3

    sam3 Smoking Fanatic

    That's what I did Scarbelly. I kept sliced pork, put it in trays and then kept it in a warm oven until the everyone was ready to eat. I made a quick gravy from some the juices and fat mixed with a little flour to make a roux, then added some water and chicken boullion cubes and pepper. Poured that over the meat when it was ready to serve.
     
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    I bet that was tasty. Thanks again for the recipe
     

Share This Page