pork
Saturday Sammich Pr0n
We were all out of smoked pork from the last time I did a pork shoulder. We bought another Boston butt for another batch put I didn’t want to fire up the smoker so I put it into the new-ish oven, set the temp to 200, and let it go. When I went to check on it in the morning I found that the oven had shut itself off during the night, A quick check online told me that it shuts itself off after 12 hours, so it quit on me circa 3am. Bummer. I checked the internal temp and it was only 115° so I cranked it to 350° to finish.
I wanted to disable the 12-hr auto shut off and that led me on quite the wild goose chase. Check the user manual, they said, you’ll find the instructions for that. Uh… nope. I did reacquaint myself with the special features menu and managed to find it in there. The controls are not at all intuitive but with a close read of the manual and at least four tries I got-er-done.
Sammich Pr0n
I Need To Bake Some Buns
Smoked a 10lb pork shoulder overnight at 200° and finished it in the oven. The internal temp was 150-ish when I brought it in, and the oven took it to 200° It will make many sammiches! I used a simple dry rub of ground coriander, brown sugar, granulated onion and garlic, and black pepper. Peach wood provided the smoke.
Sammich Pr0n
Smoked pork with slaw on a toasted bun – the sauce is Marie Sharp’s habanero orange. A pleasant citrus-y taste with a bit of bite.
Posole
Kroger had pork shoulders for 99 cents a pound so I grabbed one. I figured it was past time for a big pot of posole.
Mrs J eats hers with crushed nacho chips but I like to go with the traditional garnishes, sans cilantro because reasons. Posole as I made it here is a pork stew with hominy spiced with a sauce made from dried chilies. I soaked the chilies in hot water and then liquified them in a blender. Push the raw sauce through a sieve and saute the result in a shallow pan with a bit of oil to bring out the flavors. Stir it into the pork broth.
Sammich Pr0n – Cubano
Carnitas Pizza
This is on a basic wheat flour crust. I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out. I spread refried beans over the crust as a sauce analog. A good measure of roast pork was laid down over the beans along with tomato slices and fresh jalapenos (on my half only).
My first thought for cheese was sharp cheddar but I opted for queso quesadilla. It’s a good melting cheese. Quesadillas are named for the cheese, not the other way around. I gave the pie an overall sprinkle of my favorite Tex-Mex seasoning and baked it for about 20 minutes at 350. I added a little hot sauce to mine just to kick it up.
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