We were doin an experiment for the sliders.
Smoked the butt on the Weber 26 and had some stuffed taters last night.
I’m trying out some Cuban sliders for a get together this spring. Good thing cuz I didn’t like them well enough to serve to others.
These had lime zest and orange zest in them.
I will be revising next time, but they were pretty good besides that zest.
Pulled pork Cuban sliders
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Pulled pork Cuban sliders
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Re: Pulled pork Cuban sliders
Absolutely awesome
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Re: Pulled pork Cuban sliders
Velly Velly Nice
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Re: Pulled pork Cuban sliders
Awesome! I would destroy a plate of these.
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Re: Pulled pork Cuban sliders
Thanks folks.
I had leftovers tonight, but that lime zest…just don’t do it.
I had leftovers tonight, but that lime zest…just don’t do it.
Mike
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Re: Pulled pork Cuban sliders
I’ve never done anything like that either
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Re: Pulled pork Cuban sliders
I'm always available as a taste-tester
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Re: Pulled pork Cuban sliders
I don't know much about Cuban spicing? what about orange pepper? my perception on Cuban is citrus flavors which surprises me that the lime did not work? Did you use king rolls for buns? You have my interest here, I do have the Webber and have been contemplating doing a butt on it, can you share the cooking time and temperature you used? Your appearance looks great
Thanks
Thanks
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Re: Pulled pork Cuban sliders
spacetrucker wrote:I don't know much about Cuban spicing? what about orange pepper? my perception on Cuban is citrus flavors which surprises me that the lime did not work? Did you use king rolls for buns? You have my interest here, I do have the Webber and have been contemplating doing a butt on it, can you share the cooking time and temperature you used? Your appearance looks great
Thanks
So if I look up a Cuban sandwich, there is not citrus on it. My wife thinks she used too much in that butter concoction , but we’re doing without citrus altogether next time.
We used the Hawaiian rolls (the savory ones) since we didn’t find potato rolls that day.
I did light both sides (Weber 26) and ran about 300* lid temp. I didn’t want to take all day so cut it in half and it still took about 8 hours. It was an 8 pounder so I musta been around 250 grate? I really shoulda put a thermometer at grate level though to check, but I was kinda busy that day.
Ended up adding another 8-10 briquets in my baskets maybe halfway through.
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
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Re: Pulled pork Cuban sliders
That sound good, going to have to try that soon (when time allows).
I may have the citrus mixed up with some other type of seasoning like Jamaca or ?? my bad..
Thanks!!
I may have the citrus mixed up with some other type of seasoning like Jamaca or ?? my bad..
Thanks!!
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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Re: Pulled pork Cuban sliders
Never heard of putting lime or orange zest on the sandwich. Might try adding orange wedges to a quick brine then roast, braise or smoke. If braising add the orange wedges to the liquid.
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