I’ve known Bobo, as he is known to all on the Char-Broil LIVE Community Forums, for almost 3 years. We speak at least every week and often several times. I’d say we are friends but did I tell you I’ve never actually met him? In various posts about cooking food and generally kidding and joshing I’ve come to know a bit about the man and can call him friend. For example I know last year in the midst of horrendous tornadoes blasting thru his town he couldn’t tend to his own family and damaged house because, as a police officer, he remained on duty serving his community. I know that he enjoys relaxing afternoons with his family, often with a cold German beer in hand whilst tending to the grill or smoker…a taste he acquired in the military stationed in Germany. And I know he loves to eat. I’ll sometimes wake in the morning to find his after-work posts (he works night patrol) about what he’s cooking and it makes me hungry for smoked pulled pork at 6am! The following is an excerpt of a recent post Bobo made describing how he marinated and prepared a pork loin for “Cuban” Style Roasted Pork Sandwiches.
Thanks for everything Bobo & Welcome to the Cookout! ~ Barry CB Martin
I decided to make pork sandwiches and wanted to add a Cuban touch of flavor to the pork loin. I found this marinade recipe and decided to give it a try:
Making the meat for the sandwiches:
First off, I used a pork loin instead of a shoulder. Thinking ahead to how I was going to cook/smoke/roast the meat – I cut the loin in half so as to fit on two shelves in the Big Easy Electric Smoker & Roaster. They were placed in zip locks over night. The next day, I preheated the “BEESR” on 15, put a pan of beer in the bottom, and hickory chips in the smoker bin (only kind I had on hand). After 15 or 20 minutes I did not see a lot of smoke, so I helped the chips along with a hand torch. Reduced the setting to 10, then placed the basket containing the pork into the BEESR. Had some problems with the BEESR shutting itself down twice, but after about 2 hours or so one of the halfs reached 150F and one 155F. Removed, tented, and when cool, sliced thin on my deli slicer. This was the best tasting pork loin I have ever tried. That marinade is killer. One of the halves was a little over done, but the flavor was out of this world. Marinade would probably work well on other cuts of pork like shoulders, tenderloins, pork steaks, country ribs or even on chicken.
Making the sandwiches:
I took the sliced loin and put it on crusty french rolls, added sliced ham, pickle, swiss and muenster cheese and yellow mustard, then put in a foreman grill to flatten and make like a Pannini. Wonderful sandwiches. To round out the meal I made my take on Cuban beans and a creole cole slaw. Recipes below. All came out great. ~ Bobo
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