News:

SMF - Just Installed!

Main Menu

Spinning my Butt

Started by AZ2FL, July 13, 2020, 10:40:07 AM

Previous topic - Next topic

AZ2FL

Friday 7/10/20:
Debone, trimmed and removed fat cap from a seven-pound Boston butt. Fat cap and trimmed scraps were saved for sausage making. Trimmed butt weighed just over five pounds; it was placed in a large adjustable SS basket. Total weight of meat and basket was 12 pounds.

Meat was cooked on CB rotisserie for 9-1/2 hours, internal temps was 200-204 degrees when removed from roti.  I couldn't do the old pull the bone test.

Meat rested for about an hour and was shredded for tacos.

I made 30 homemade street size (3" dia) corn tortillas and my wife made pinto beans (not from a can) and rice.

Pork was more like a shredded pork roast and not your typical low and slow pulled pork.

While I had the deboning knife out, I cut up a second BB into ΒΌ" wide strips for Tacos El Pastor which I was cooking on Saturday. Scraps and fat cap were also saved for sausage making. Pork was marinated overnight for a Saturday spin on the roti.

Saturday 7/11/20:
El Pastor was cooked for three hours. We used leftover tortillas, beans and rice from Friday's dinner.


JEBIV

Damn that all looks good !

Sent from my SM-G975U using Tapatalk

Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

bbqking01

Nice roti basket. Nice food too.


Sent from my iPhone using Weber Kettle Club

29tx

Looks good, got an al pastor your recipe you like?

AZ2FL

Quote from: 29tx on July 13, 2020, 07:09:03 PM
Looks good, got an al pastor your recipe you like?

5-6 dried Guajillo chiles (rehydrate, remove seeds, stems and rough chopped)
1/2 Large white onion chopped
3-4 garlic cloves peeled & chopped
4 tablespoons apple cider or white vinegar
5 tablespoons achiote paste
1-2 chipotle peppers from can of chipotle peppers in adobo sauce
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
4 tablespoons olive oil or vegetable oil

Mix the above ingredients in blender and marinade pork for 12-24 hours



DO NOT ADD OJ and Pineapple juice with above mix until the last 30 minutes of the marinating process.
Marinating with PJ and OJ for more than 30 minutes, will yield soft and mushy pork.

1/2 cup canned pineapple juice
1/2 cup orange juice

Darko

Last time I  spun a butt,  I threw my back out. I'm not as young as I think I  am. I'm sure there's a video somewhere.

Sent from my SM-G975W using Weber Kettle Club mobile app