thaifighter06
Knows what a fatty is.
Hello, Sirs and Ma'ams in Smoke -
I had the pleasure of watching the movie "Chef" recently and became inspired to make a Cubano of my own. I started with a simple Mojo marinated shoulder (bone-in). I made the marinade with fresh-squeezed OJ (will use sour oranges next time), lime juice, salt, pepper, garlic, cumin, oregano. Cooked the shoulder with cherry wood at 275 until it would have been ready to fall apart. I wrapped it back up in plastic wrap to cool overnight in the fridge. The next day I went to the local Mariano's and got sliced ham off the bone, swiss cheese and french bread that had been pulled from the oven 45 minutes previous to purchase. I sliced (across the grain) the refridged pork as well and built the sanwich. It was just delightful.
I had the pleasure of watching the movie "Chef" recently and became inspired to make a Cubano of my own. I started with a simple Mojo marinated shoulder (bone-in). I made the marinade with fresh-squeezed OJ (will use sour oranges next time), lime juice, salt, pepper, garlic, cumin, oregano. Cooked the shoulder with cherry wood at 275 until it would have been ready to fall apart. I wrapped it back up in plastic wrap to cool overnight in the fridge. The next day I went to the local Mariano's and got sliced ham off the bone, swiss cheese and french bread that had been pulled from the oven 45 minutes previous to purchase. I sliced (across the grain) the refridged pork as well and built the sanwich. It was just delightful.
