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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cup | orange juice | 1 | teaspoon | onion powder | 1 | teaspoon | oregano | 1 | teaspoon | salt | 1 | teaspoon | cayenne pepper | 1 | teaspoon | Spices, ground cumin | 4 1/2 | pounds | Pork Butt, Steak Ready, Boneless, Hormel | 6 | cloves | garlic minced | 4 | tablespoon | oil, canola | 2 | slice, large | french bread | 2 | tablespoon | Dry Mustard | 6 | slice (1 oz) | cheese, swiss | 8 | slices | Pickle, cucumber, sour, diced | 1 | Usda default (100 gm - 4 oz) | ham, Black Forest, thinly sliced (8 oz = 8 slices) |
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Steps
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Sequence
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Step
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| | 1 | Use sour orange juice (avaialble in super markets). Pour into a glass bowl. Add garlic powder, onion powder, oregano, salt, cayenne, and cumin. Whisk. Heat (not cook) for 2 minutes (very low simmer). Remove. Cool the Mojo in a fridge. Pour the juice into an inject and inject into the pork slab. Fry garlic in a pan with plenty of oil. Add the oil, garlic, Mojo and pork to a ziplock bag. Keep in fridge overnight. Take out the pork, hook it and smoke use cover it in a pit barrel until the internal temperature is 160 deg F. Take out, Place it in another pan and pour the rest of the Mojo, cover and heat for one hour. Slice the pork and serve. the | | 2 | Prepare a sandwich using French bread, mustard, ham, swiss cheeses and pickles. |
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