Help on Toppings for a Mojo pulled pork sandwich

Borders · July 2006

Food Geniuses, I'm making some mojo pulled pork for a Latin themed party tomm night. I plan on serving the pork on cuban bread. I'm looking for a good topping that will go with the pork and will impress chicks. Cuban pork sanwiches sold here in Tampa often have swiss cheese on them, but I'm thinking of something more along a chutney or rich sauce line. Any ideas?
Thanks, Scott

fishlessman · July 2006

Borders,
are you making a mojo sauce, you can mix that with some yogurt and mayo for a pretty descent spread.

Borders · July 2006

fishlessman, I was hoping you'd give me your thoughts. Here in Tampa we have dozens of premade mojo sauces to choose from, so I will use that to inject and marinate the butts in. I'll have plenty to use as you suggest. If I used the bottom of the bottle with all the stuff in it, it would make a nice looking spread. That's a great idea Mike. I'll take any others that come to mind. Thanks,
Scott

Unknown · July 2006

Borders,
Should it not be spelled mojito for the latinitas. LOL you have mail at home. Enjoy the fiesta!

Borders · July 2006

Richard, Thanks buddy. Mojitos and sangria are definitley on the menu! Scott

Unknown · July 2006

Richard,
Forgot the link! [p]
[ul][li]Bacardimojitos[/ul]

Eggecutioner · July 2006

Borders,[p]If I were you I would make my own mojo marinade and my own mojo sauce. I have tried 2-3 of the bottled ones trying to save time, just not worth it.[p]Here is WDANs' recipe. I have also tried using several types of wood for smoke, and I think oak is the best flavor.[p]Just my 2 cents.[p]E
[ul][li]http://www.biggreenegg.com/archives/2004/messages/110702.htm[/ul]

Eggecutioner · July 2006

here is a thread on it.[p]Also use lots of onions like Dobie dad says.[p]E
[ul][li]http://www.biggreenegg.com/archives/2005/messages/194388.htm[/ul]

fishlessman · July 2006

Eggecutioner,
wdans is the recipe i follow as well, never tried anything else as this was great. Scott, when i made the spread last time, i kicked it up with a little heat, it was part mojo, part elderward vinegar sauce with the yogurt and mayo. very tasty

Borders · July 2006

Eggecutioner, I appreciate your 2 cents, and I'm listening. I had not even considered oak. Thanks, Scott.

Borders · July 2006

Eggecutioner, Now, my friend, I consider myself educated. What an unbeleiveable amount of knowledge in 15 minutes time! I'm going to spoil these folks with the real deal from marinade to finish.

Eggecutioner · July 2006

Borders,[p]I have to tell you this mojo or lechon asado (dobiedad taught me that name) is by far the best stuff i have made, EVER. I love it, I crave it. I wish I had time this weekend. damn damn damn....LOL[p]Another thing i thought of for the simulated "sour orange" I use 3 parts orange, 1 part lemon, and 2 parts lime.[p]
E

Borders · July 2006

Eggecutioner, god I'm hungry.

Unknown · July 2006

Borders,[p]Just another thought. I did the mojo pork recipe from Cooks Illustrated a couple of months ago and it turned out great. Small modifications to cook it on the egg but really rather simple. Wish I could post the recipe but I am here at work. Maybe someone else could post it. Good luck.

Eggecutioner · July 2006

Borders,[p]I do have some frequent flier miles to get rid of...maybe I could just stop by and show you. While I'm down there maybe I could swing by my parents place for a minute or two, naaaaa. LOL[p]E

Eggecutioner · July 2006

Borders,
[p][p]Server with Vinegar/ramen noodle cole slaw, black beans/rice, mango salsa, white onions and a whole bunch of the Mojo Sauce to soak the bread for the sandwiches.
[p]

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Help on Toppings for a Mojo pulled pork sandwich

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