Lunch for the teachers

[Brewmaster]

I was asked to help feed the teachers coming back from the fires and was going to do a pork butt into Cuban pork sliders and I also have a whole pork loin roast that I am having a hard time coming up with a recipe, any ideas? I am doing this on a PBC

[Dr ROK]

Pork loin is pretty lean. I'd suggest cooking it quickly rather than low and slow. After cooking, slice and serve. Here's a process for an oven cooked loin that you could adapt to the PBC:

• 1 1/2 tablespoons fresh rosemary
• 2 teaspoons garlic salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 3 pounds boneless pork loin roast

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
3. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).

[Brewmaster]

thank you

[Thunder77]

Here is a great recipe for Cuban pork butt:

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Posted July 26, 2015

An alternative to traditional BBQ pulled pork, this Cuban-American inspired dish is outstanding especially in warm weather due to the flavor and aroma of fresh cilantro, fried garlic, lime/orange juice, & cumin. This recipe never disappoints.

8 lb pork butt

Marinade Ingredients:
4 tsp Olive Oil
1 bulb Garlic
2 cups lime juice
1 cup orange orange juice
3 tsp cumin
3 tsp oregano
4 tsp salt
1.5 tsp black pepper

Mix in food processor. Add to large bag with pork butt. Marinade for up to 24 hours.

Cook pork butt @225-250 F for 12-14 hours till 195+ int temp.

Mojo Ingredients:
2 bunches cilantro
2 cups olive oil
2 cups lime juice
1 cup orange juice
2 bulbs garlic (peeled and cross-sliced thin)
4 tsp salt
4 tsp cumin
2 tsp black pepper
2 tsp oregano

Cook garlic in hot oil for 2-3 minutes. Add remaining ingredients except cilantro. Heat to boil. Cool. Add chopped cilantro. Pour over pulled pork.

Video Instructions:

http://youtu.be/Es3h3WMacLc




If you don't have the ingredients for/don't feel like making the marinade, there are some very tasty bottled mojo marinades out there.

[EdF]

Yeah, I love that style!

[Thunder77]

You’re very welcome! Happy to help! 😎

[jecucolo]

This looks like a keeper.

[EdF]

So, as far as the loin goes, you've got great direction above. But if you want to get a little fancy maybe try a porchetta, where you butterfly it, stuff it with good stuff, roll it up, then roast. Plenty of recipes on the internuts. If seriouseats.com has one, that's what I'd be likely to use.

Yeah, I know, they usually use pork belly, but ...

[PappyBBQ]

Good Call! I like stuffing flank steak as well!!!

[Thunder77]

Chefsteps.com has a seriously good looking porchetta recipe