Cuban pulled pork: brine AND dry rub?

I'm making cuban pulled pork sandwiches this weekend, basically tweaking two different recipes (a pulled pork recipe from the ATK website and a BBQ Cuban pork roast pork from last month's Cooks Illustrated). The ATK website recipes for Cuban and Carolina pulled pork recipes appear to be the same, except for the mojo/bbq sauce at the end.

I'm using a picnic shoulder, and will be making my first Peoria Packing trip Thursday. The question I have is is it OK to use both an overnight brine AND a dry-rub, before grilling it on a disposable roasting pan? I'm hoping to get really succulent pork, but with enough spices to give it a latin, not southern flavor.

Any thoughts on some easy-to-handle side dishes?

Hi,

I made the Cuban Style Roast Pork from Cook's Illustrated with Cuban Black Beans a la Cook's as a side dish. The link takes you to the WSM 5-step where I described my experience with this recipe.

Regards,

Thanks Cathy. I had seen your pictures before, and the pork looked great. I'm just using a Weber grill over a low heat, and then finishing the shoulder off in the oven per the America's Test Kitchen recipe. We don't have a WSM ...yet.

I guess my concern was whether it's overkill to brine and then rub. Can't hurt I figure.

Will the people at Peoria cut the skin off a picnic roast for me?

pcharrig wrote:Will the people at Peoria cut the skin off a picnic roast for me?

Skin OFF?! That's the best part!

eatchicago wrote:Skin OFF?! That's the best part!

Amen!!!!!!!

A

HI,

I agree with Michael, the skin is terrific.

Skin on or off: the picnic shoulder is 69 cents with the skin; without skin it is a regular shoulder at $1.29 pound. If you insist on taking the skin off, then you are well advised to do it yourself. It's easy and saves you money ... though I wouldn't remove the skin.

***

Last weekend at the Pierogi fest, there was a stand selling roast lamb and pork sandwiches for $4 each. On their menu was a plate of pig skin for $3, which we were one hour too early for.

I am going to St. Mary's Pork Roast on Sunday. They throw away all the skin because, "Nobody wants it." It will bring some here to misty eyes knowing there are multiple 55 gallon barrels filled with discarded skins from 20+ roast pigs.

Crispy pork skin: one man's junk is another man's treasure!

Regards,

Random post, but noticed that Buy.com has the WSM for $179.99 or something like that shipped today. Amazon also has it for $199.99 shipped free.
Not bad since they have been up to $249 lately.

Cathy2, the pork shoulder consists of the Picnic and the Blade (or Butt). A skinless picnic is not the same cut as a butt, but rather those two cuts come from the shoulder primal.
Jamie

Cathy2, the pork shoulder consists of the Picnic and the Blade (or Butt). A skinless picnic is not the same cut as a butt, but rather those two cuts come from the shoulder primal.
Jamie

I found the picnic to be a confusing cut. At a glance it looks like a ham, then it has the flat flared bone of a shoulder inside. When I bought mine, I double checked with the butcher if I had selected the right piece. So if I messed my terminology, it's cause it confuses me.

Thanks for your explanation.

Regards,

Yeah it is a bit confusing. A whole pork shoulder primal is the front shoulder blade section and goes down to part of the leg.
The boston butt generally used for pulled pork is the top part of this cut. The picnic is the bottom part and has part of the leg.
Jamie

I once brined, then dry rubbed a pork shoulder (not a PICNIC one) and made some great smoked pulled pork. So brining AND rub is no problemo.

Why you want to use a picnic ham is beyond me, unless it's just that it's so cheap.

I once saw them on sale way cheap so looked them up from Good Eats. In episode Q (the pulled pork one) he said you need something fattier than a loin, but the picnic ham is too gristly. He went for the shoulder, which indeed makes fine pulled pork. In his Ham episode, he did mention you can make a ham-like product, but not a real ham, out of a picnic shoulder.

I know Cuban roast pork is more of a loin thing, but I wouldn't try to go with a leaner cut for smoking and pulling.

Nancy

Nancy Sexton wrote:I know Cuban roast pork is more of a loin thing, but I wouldn't try to go with a leaner cut for smoking and pulling.

Absolutely not. Just like NC BBQ, lechon is traditionally whole hog, ham, or shoulder.

BTW, Cathy's step-by-step represents the closest thing to a traditional lechon prep here. Not really a dry rub as much as a wet paste, followed by basting with mojo. Do be sure to get the paste under the skin, but to leave the skin intact and unperforated. During the last few minutes, blister the skin (either by grilling over direct heat or oven broiling). Spritzing it with salt water first will help ensure a crisp chicharon.

Just found out that I can't drive down to Peoria Packing tomorrow. Anybody know a place to get cheap picnic shoulders in the Uptown area?

Seeing how you 're going to brine it and then slow cook it for about 10 hours, anything you put in there is going to come out fine. The perfect internal temp will be between 175 and 180 degrees. It won't dry out cause you brined it and the high temp insures all the fat and connective tissues have melted down.
I've gone to Jewel or Dominick's when in a pinch. I've also gone to Bobak's and Whittingham's in Alsip. All in all, it all came out about equal. Shredding it's ok but I prefer to get out my cleavers and chop up the pork. Good Luck and have fun!

pcharrig wrote:Just found out that I can't drive down to Peoria Packing tomorrow. Anybody know a place to get cheap picnic shoulders in the Uptown area?

Pcharring,

Tony's on Elston and Chicago Meat Market* typically carry picnics, as do most of the larger Hispanic markets.

Enjoy,
Gary

Tony's Finer Foods
4137 N Elston Ave
Chicago, IL 60618
773-866-0010

Chicago Meat Market
3021 N Cicero Ave, Chicago, IL
773-777-7116

*Steve Z's often recommends Chicago Meat, plus it's across the street from Sol de Mexico

Jamieson22 wrote:Random post, but noticed that Buy.com has the WSM for $179.99 or something like that shipped today. Amazon also has it for $199.99 shipped free.
Not bad since they have been up to $249 lately.

I had planned on buying one from Russo this week. I am glad I called. The girl I spoke with advised they were out, and would not get any more until next year.



Thanks for the Amazon tip!

G Wiv wrote:Tony's on Elston and Chicago Meat Market* typically carry picnics, as do most of the larger Hispanic markets.

Gary,

Lately I have been finding some "boneless pork shoulder roasts" in the Mexican market I first thought were boneless butts, but on closer inspection actually seemed to be boneless, skinless picnics. These were perfect for making carnitas.

Bill/SFNM

pcharrig wrote:Just found out that I can't drive down to Peoria Packing tomorrow. Anybody know a place to get cheap picnic shoulders in the Uptown area?

I get my at Tony's on elston. Cheap, cheap, cheap

So, did ya make the cuban pork? How did it turn out?
Jamie