Current Events > Making pork shoulder cubanos tonight CE

(+) Yeah! (+)

Brine


Pork after around 16 hours


Mojo Marinade


Pork combined with marinade


Made him a little home to sleep in for a few hours

Excite
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@Zurkon this is incredible
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Parappa09 posted...

@Zurkon this is incredible

So the next thing is to roast it, then when you have the pork you pan fry the slices, combine into a brioche bun (since real cubanos don't seem to exist here), ham, swiss cheese, gherkin, mustard, and planche it down so you get a melted crusty sandwich.
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pinky0926 posted...

So the next thing is to roast it, then when you have the pork you pan fry the slices, combine into a brioche bun (since real cubanos don't seem to exist here), ham, swiss cheese, gherkin, mustard, and planche it down so you get a melted crusty sandwich.

cook for me daddy
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Yummmm
Love food topics
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Oh yeah update


Kept basting this guy every 25 minutes or so while roasting at about 350F





Image quality goes down at this point as hands were shaking a bit

@Parappa09
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jesus christ that looks amazing

you could sell that for 8 a pop in london
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Parappa09 posted...

jesus christ that looks amazing

you could sell that for 8 a pop in london

Thanks!

I'd sell it up here at the office but my scottish co-workers couldn't tell the difference between this and a ham & cheese toastie
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Guiz
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pinky0926 posted...

I'd sell it up here at the office but my scottish co-workers couldn't tell the difference between this and a ham & cheese toastie

hahaha
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pinky0926 posted...

I'd sell it up here at the office but my scottish co-workers couldn't tell the difference between this and a ham & cheese toastie

rofl

sometimes i wish i wasn't into food so i didn't spend so much money on it. and also get away with having pot noodles as actual meals when i'm broke
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Parappa09 posted...

pinky0926 posted...

I'd sell it up here at the office but my scottish co-workers couldn't tell the difference between this and a ham & cheese toastie

rofl

sometimes i wish i wasn't into food so i didn't spend so much money on it. and also get away with having pot noodles as actual meals when i'm broke

A fun thing to do is take some mi-goren noodles and then jazz them up with a soft boiled egg and some toppings and soy sauce for cheap homemade ramen. It's like fancy pot noodles.
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What purpose does the string serve?

Zurkon posted...

Damn, dude, that looks incredible. I wish I could taste it.

It's a terrific brine/marinade combination. The inside meat tastes garlicky and aromatic and then outside crust is zesty and kapow. Definitely recommend it.

Questionmarktarius posted...

What purpose does the string serve?

Keeps the pork tightly rolled up - less surface area means it stays more moist in the centre rather than cooking too fast.

You'd do it with pork or beef but not with chicken.
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is Scottish food really that bad?

hagus?

Looks delish

Making dry rub ribs this Labor Day weekend cant wait
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Alphamon posted...

is Scottish food really that bad?

hagus?

We have a few great food items (haggis is lovely and the best black pudding comes from stornaway on the isle of skye), and we have options for high quality produce (like extremely good fish and beef), however the problem is the culture. Scots have fuck all food culture, or any conceivable pride or interest in food.

When I joked earlier that my co-workers couldn't distinguish this from a ham and cheese toastie I wasn't actually joking. No doubt in my mind they would prefer a ham and cheese toastie instead of "that weird shite".
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pinky0926 posted...

Scots have fuck all food culture, or any conceivable pride or interest in food.

I was under the impression that Scots "food culture" was pretty much "deep fry all the things!".
http://fxcuisine.com/blogimages/scotland/deep-fried-pizza/scottish-deep-fried-pizza-03-500.jpg

^Especially if it's 3am and you're blundering out of a nightclub. The Scots favoured meal is "cheese and chips". It's fries and cheese. The cheese isn't even melted - they just put it on top of the fries and close the lid and as you walk down the street it sort of melts a bit.
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i still think about eating this pork
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Oh man I so want to make that.

What bread did you use?
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Parappa09 posted...

i still think about eating this pork

There's a tiny bit left but it's going a bit stale now :(

LightningAce11 posted...

Oh man I so want to make that.

What bread did you use?

You're supposed to use pan cubano but I reckon I could go into 200 different bakeries in the UK and never see that, so I used brioche rolls. They're good for planching because they're soft and fluffy but buttered so they go all crispy on the outside.
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I'd straight-up punch a guy in the stomach and steal it from him if I saw him with that sandwich.
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Pinky is the full package

clearaflagrantj posted...

Pinky is the full package

I'll give you my full package

E32005 posted...

Looks delish

Making dry rub ribs this Labor Day weekend cant wait

I meant to ask what's the dry rub

@E32005
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pinky0926 posted...

Alphamon posted...

is Scottish food really that bad?

hagus?

We have a few great food items (haggis is lovely and the best black pudding comes from stornaway on the isle of skye), and we have options for high quality produce (like extremely good fish and beef), however the problem is the culture. Scots have fuck all food culture, or any conceivable pride or interest in food.

When I joked earlier that my co-workers couldn't distinguish this from a ham and cheese toastie I wasn't actually joking. No doubt in my mind they would prefer a ham and cheese toastie instead of "that weird shite".

I think another problem with British Isles food is that even if they taste good, they look ugly as sin. Haggis may be tasty but come on look at it

https://img1.mashed.com/img/uploads/2017/05/haggis.jpg

Also apparently it's banned in the US >_>
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Ivynn posted...

pinky0926 posted...

Alphamon posted...

is Scottish food really that bad?

hagus?

We have a few great food items (haggis is lovely and the best black pudding comes from stornaway on the isle of skye), and we have options for high quality produce (like extremely good fish and beef), however the problem is the culture. Scots have fuck all food culture, or any conceivable pride or interest in food.

When I joked earlier that my co-workers couldn't distinguish this from a ham and cheese toastie I wasn't actually joking. No doubt in my mind they would prefer a ham and cheese toastie instead of "that weird shite".

I think another problem with British Isles food is that even if they taste good, they look ugly as sin. Haggis may be tasty but come on look at it

https://img1.mashed.com/img/uploads/2017/05/haggis.jpg

Also apparently it's banned in the US >_>

Scots are particularly proud about how ugly haggis is and how disgusting its makeup is. Really delicious though.
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pinky0926 posted...

I'll give you my full package

OwO WHAT'S THIS?

pinky0926 posted...

Oh yeah update


Kept basting this guy every 25 minutes or so while roasting at about 350F





Image quality goes down at this point as hands were shaking a bit

@Parappa09

Take my money. Sell this to me plox

1) why is haggis banned in the us?
2) pinky are u a Scotsman?

Hawaiian_punch posted...

1) why is haggis banned in the us?

lungs

I am gonna get a cubano for lunch now
I love mustard and pickles
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I live in NYC, center of all things ethnic food related. Yet Im much more like your co-workers, get me a ham and cheese sandwich any day
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Hawaiian_punch posted...

2) pinky are u a Scotsman?

Yes

Balrog0 posted...

I am gonna get a cubano for lunch now
I love mustard and pickles

Winning combo
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Questionmarktarius posted...

Hawaiian_punch posted...

1) why is haggis banned in the us?

lungs

Eewww lol

pinky0926 posted...

Hawaiian_punch posted...

2) pinky are u a Scotsman?

Yes

Balrog0 posted...

I am gonna get a cubano for lunch now
I love mustard and pickles

Winning combo

A Scotsman that knows Latin cuisine? Pure win!

Hawaiian_punch posted...

A Scotsman that knows Latin cuisine? Pure win!

I gave it my best shot based on the recipes I've read, but I'd really like to taste a real cubano some time.
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JustMyOpinion posted...

That does look great. But I can barely handle making Dr. Pepper pulled pork which is just tossing a huge chunk of pork butt into the slow cooker after dousing it in adobo and pepper and then adding a can of dr. Pepper (bbq sauce at the end). Too much work.

Man I can think of like 3 or 4 easy things you could do to take that to the next level quite easily but you'd have to set aside a bit of time to do it
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JustMyOpinion posted...

pinky0926 posted...

JustMyOpinion posted...

That does look great. But I can barely handle making Dr. Pepper pulled pork which is just tossing a huge chunk of pork butt into the slow cooker after dousing it in adobo and pepper and then adding a can of dr. Pepper (bbq sauce at the end). Too much work.

Man I can think of like 3 or 4 easy things you could do to take that to the next level quite easily but you'd have to set aside a bit of time to do it

Do tell. I might attempt it next time.

The simplest thing to improve that would be to get the raw slab of meat, pat dry (as little moisture on the outside as you can), then give it a dry rub with spices. Use what you got in the spice cupboard. A recipe would be best but failing that a generous amount of salt, pepper, sugar, chilli, paprika and something aromatic like dried garlic or oregano will go a long way.

Then either pan fry it or put it in the oven. Pan frying is faster (about 5 mins) but takes more watching/turning. Oven takes about 30 minutes. The goal here is to crisp up the outside a bit (until brown). Then after its brown you throw it in the mix of sauce in the slowcooker. One crucial step: all the shit that stuck to the frying pan while browning, you want to deglaze that. While the pan is hot throw in a bit of beer, watch it sizzle off the stuck piece and give it a scrape with a wooden spoon. Then put all that in the slowcooker. Those little brown piece and beer = flavour

Add to your slowcooker mix a rough cut onion and some garlic cloves, like 8 peeled garlic cloves. Will do wonders.

I'm not that big on the dr pepper pulled pork thing but just adding in that will make it so much better.

So to summarise brown the meat with spices first before putting in the slow cooker and add onion and garlic to the sauce in the slowcooker.
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