Comments on: Cuban Pork

By: foodhoe

foodhoe — Wed, 24 Jun 2009 19:25:35 +0000

wow that looks amazing!

By: Mary

Mary — Tue, 23 Jun 2009 11:56:47 +0000

YES! It sounds gross, but it was so good. Even at the Hog sandwich shop in London they gave you a little crispy skin on top of your pork. I mixed mine in with the pork and it was chewy like jerky.

What happened is that skin acts as a big bad barrier when you’re smoking so you really need to take the paring knife and make all those slots and really work the rub in – so it gets down in deep into the meat. Next time even if you don’t do the skin try it and mix your spice with a little liquid water/oil/beer and squirt it in or rub it in with your hands.
12 hours without the results is heartbreaking! Just remember a big hunk of meat isn’t getting the marinade in the middle – so bare minimum is when it’s done cooking after you shred or slice you need to add more of those spices.

By: Sean

Sean — Mon, 22 Jun 2009 23:22:12 +0000

I smoked a skin on pork shoulder this weekend. 12+ hours smoking in indirect heat on the grill at 200-215ºF. (Internal temp. 185-190º) It wasn’t as good as the one’s I’ve done recently as this one was skin on. I discarded the skin when I shreded it and lost 1/2 the rub. You really shred and eat the skin?

Rub I used:
1/4 cup paprika
1/4 cup black pepper
1/4 cup turbinado or brown sugar
1 tsp cayenne
2 tbsp salt
2 tsp dry mustard

By: rebecca subbiah

rebecca subbiah — Tue, 16 Jun 2009 18:34:07 +0000

this looks fab love the site Rebecca