Mojo-Marinated Pork Roast

As promised from my last post, Pork Cubanos, here is the post for the pork roast that the recipe refers to.  It is actually on the same link as the prior post but further down on the page.

I am kind of weird.  I love fruit.  I love fruity desserts.  But I generally don't love fruit flavors with my meat.  But because I really wanted to try the authentic recipe used in the Chef movie to make my cubanos (see prior post), I gave this recipe a try.  Considering I don't normally like fruity meats, this recipe was really good.  I used two pork tenderloins that I got on sale.  We ate pork roast with some beans and rice the first night and made the sandwiches the second night with the leftovers.  But when you put this same roast on the sandwiches, it doesn't taste fruity at all.  Maybe the pickles and mustard perfectly complement the orange in the meat.

We liked the roast but next time, we will just go straight to the sandwiches and skip eating it any other way!  I did love the Cuban black beans and rice recipe I found.  I will post that one next!

Mojo-Marinated Pork Roast - Click to link to the recipe.

Pork Cubanos

I am obsessed with food trucks.  I find it fascinating that great food, and lots of it, can come out of such a small, mobile space.  Although, I would not want to work in one.  How could it not be steamy hot in there?!  Because of my obsession, I recently watched the movie Chef.  Have you seen it?  The movie is pretty good but I was most excited about the drool worthy Cubanos they show in the movie.  Los Angeles chef, Roy Choi, published the recipe used in the movie on people.com.  You can click to link to the recipe below.  I was determined to make these myself.  I made the pork roast with some black beans and rice the first night.  Then we made the sandwiches the second night with the leftover roast.  Best. Sandwich. Ever.  Delicious!  I will post the recipes and pictures for the pork roast and rice soon!

Mojo Pork Cubanos - Click to link to the recipe.

Crispy Apricot Pork Chops

My family didn't eat much pork growing up.  I don't really have anything against pork but I also don't make it much.  I think the main reason I don't cook much pork is simply because I don't have very many recipes for it.  My brother and his wife gave me the cookbook Everyday Food for Christmas.  I decided to try a new recipe and pork chops were on special at the store, so I made Crispy Apricot Pork Chops.  My husband very much prefers his pork chops grilled, but he did say these were the best baked pork chops he had ever had!  The kids ate them pretty well, too!

The same night, I also decided to try a vegetable we don't normally eat . . . Brussels Sprouts.  It was pretty risky to make two items we don't normally eat.  So, I made some delicious rolls that I knew everyone would love.  I selected this recipe for Crispy Roasted Brussels Sprouts found on Pinterest.  Mine were more like charred Brussels Sprouts.  My husband kind of liked them charred because he said they tasted less like a Brussels sprout.  So, I think my conclusion is that maybe we just aren't a Brussels Sprouts family.  But maybe yours is, so I am providing the link.  Let me know if you have better luck with yours.

Crispy Apricot Pork Chops - I made these pretty close to the recipe, except that I used boneless pork chops.  Click the link for the recipe.

Gluten-free notes:  I also think you could easily substitute gluten-free bread in this recipe.  If anyone tries it, let me know how it turns out.  Thanks.

Pulled Pork

My husband has become quite the master smoker with his kamado style smoker and convection grill.  This delicious pulled pork can also be slow-cooked in your oven.  The rub in this recipe is labeled The Renowed Mr. Brown in Cheryl and Bill Jamison's cookbook Smoke & Spice.  Their recipe has a rub and an optional mop (marinade).  We just used the rub so I am only including those portions of the recipe and instructions. 

An excerpt from their book regarding the origination of the recipe name follows: "In old Southern slang, 'Mr. Brown' is the dark, smoky outside part of barbecued pork, usually the shoulder.  This is the traditional cooking style, perfected by generations of pitmasters to give Mr. Brown his deserved renown.

We have made this pulled pork about 3 or 4 times since getting our new smoker/grill in the Spring.  I didn't share the recipe earlier since not everyone has a smoker.  But it is just too good not to share!  Try it with your oven.  I still think it would turn out fantastic, just missing some of the smokiness.  The rub is so good that it really won't matter all that much.  We like to top ours with some Sweet Baby Ray's Barbecue Sauce (EF, DF, GF) and serve it on hamburger buns.  We usually make this when we have guests to feed or at least share some of the meat with friends.  There is always plenty to share!

Here is a picture of the pulled pork, shredded.

 Here is a picture of the pork mixed with barbecue sauce.

 

Pulled Pork

Source:  The Renowed Mr. Brown from Smoke & Spice by Cheryl and Bill Jamison

¼ c ground black pepper

¼ c paprika

¼ c turbinado sugar

2 T salt

2 t dry mustard

1 t cayenne

6-8 pound Boston pork butt

The night before you plan to barbecue, combine the rub ingredients in a small bowl.  Massage the pork well with about half of the rub.  Transfer the pork to a plastic bag, and refrigerate it overnight. 

Before you begin to barbecue, remove the pork from the refrigerator.  Pat down the butt with another coating of rub.  Let the pork sit at room temperature for about 45 minutes.  Prepare the smoker for barbecuing, bringing the temperature to 200^oF to 220^oF.  Transfer the pork to the smoker and cook it for about 1½ hours per pound, or until it’s falling-apart tender.  Remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle.  

Pull off chunks of the meat, and either shred or chop them as you wish.  Make sure each serving has some of the darker, chewier Mr. Brown along with the lighter interior meat.  If you wish, serve the pork with your favorite barbecue sauce.
Serves 10     

Oven instructions:  Follow instructions exactly as written, cooking but in a preheated oven of 220^oF for 1½ hours per pound.