I talked to the PBC people and they said it was better to hang the roasts instead of putting them on the great. I salted them Thursday night and rubbed them with Southern Succor Rub ( minus the salt) from Smoke and Spice on Friday. The average temp in the cooker was 260 and I cooked them for 2.5 hours, pulled them at 140 and wrapped in foil for 30 minutes till a temp of 145. Some of the moistest pork the boys ever had
Based upon your photos I did the following: I made them in my smoker with my pork rub on day one. Injected with beer, a tablespoon of cumin and garlic olive oil. Delicious sliced pork. Day 2 - cut into 2 inch cubes. Put 1 cup chicken stock in crock pot. Put in 1 diced onion, 2 cloves garlic, 1 TBS Mexican Oregano, 1 tsp cumin, grated peel from 1 orange and 1 lime and 1 diced jalapeño. High for 4 hours, low for 2. Fork tender - broiled with a bit of butter for 4 minutes. Served on tortillas with cilantro and juice of 1 lime. Delicious! I have passed those roasts so many times in Costco and never gave them another look until I saw your post. Thank you.
I cut into cubes on day 2 for the crock pot carnitas. Day 1 I ate the slices that came directly off of the roast from the smoker. Served with mashed potatoes day 1. They came off the smoker looking like Brewmaster's roasts.
Comment