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re: Cuban sandwiches smoker style
Posted on 6/14/23 at 8:55 pm to LetTheValleyShake
Posted on 6/14/23 at 8:55 pm to LetTheValleyShake
I usually use pork loin roast, not “pulled pork” which is typically pork butt. You can find a pork loin pretty easily and it should have a fat cap on top. It will look like a small loaf of bread
score the fat cap, season and smoke to medium, then slice thin
score the fat cap, season and smoke to medium, then slice thin
This post was edited on 6/14/23 at 8:56 pm
2
Posted on 6/14/23 at 10:10 pm to cgrand
quote:
I usually use pork loin roast, not “pulled pork” which is typically pork butt.
Are you using the loin just so it stays together and slices easier?
Posted on 6/16/23 at 8:00 am to cgrand
quote:
score the fat cap, season and smoke to medium, then slice thin
let that big pork loin sit in a brine solution overnight.
Comes out super juicy after smoking.
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