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ChefSteps Cubano with mojo pork

fisher23

24 hour mojo marinaded pork, cooked SV 8 hours, then grilled and made into a Cubano sandwich. The mojo pork is really, really good, I love Cubanos and this is a very good one.

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Comments

fisher23

Not for the mojo recipe, it's cut into steaks and marinaded for 24 hours to get the most flavor from the mojo into the meat. I've done that many times and it works great just not for this recipe.

Jack_Mayer_85396

Hi John, did you consider cooking it SV whole and then portioning it into steaks and finishing? Seems like I recall a CS video that used that approach ... Cheers!

fisher23

After the 24 hour marinade, I opted to cook at 165°F (74°C) for 8 hours which was perfect for my preference. A bit more tender than steak like but still had a little chew, and still moist and juicy.

I had one in the freezer too, so I had to defrost it first so I could cut it into steaks.

glogrono

Awesome! I have a pork shoulder in the freezer and have been thinking about making this, but didn't know if the acidity of the citrus would negatively affect the texture of the meat with the long cook time?

pgcath

I did the pork too! It's great!