"insecure little bitch"
- May 11, 2011
I'll smoke it at 250 until rare, then finish to medium rare at as hot as I can get my oven to put a nice crust on it. I'll do some sort of rub, not sure what yet, but something pretty mild as I want the meat and smoke to shine. Still have a few weeks to figure it out.That looks great. Can you elaborate? Smoke time, roasted afterward? Any spices or rubs? Cold smoke or hot?
Thank you, RM
I am a real hack at this marinade thing, but here goes.First I poke lots of holes in the fat & stuff them with fresh garlic. I am kind new to this and am partial to the taste of the Cuban Mojo (Goya) so I try to replicate that if possible each time though it does taste a little different.. I start off with about a cup of water, a cup of orange juice and 2 to 4 oz of lemon juice ( adjust to taste). I then add salt. Black pepper, onion powder, celery powder, garlic powder & a teaspoon of sugar. Mix all together and start tasting & adjusting until I get a taste I like. Cover meat with marinade & put in the oven covered at 275 for around 6-8 hours basting every half hour. The last 20 minutes I put the oven on 450 broil to crithe fat.You guys are making me hungry! Streetrod, can you tell us about your marinade? I am sorely lacking in the marinade department for pork and would appreciate knowing what you do.