Salvadorian style smoked beef or pork recipe?

Abter

A terrific Salvadorian family is remodeling our kitchen and associated rooms.  Its like these folks are now part of our family (although our cats would vehemently disagree).  I would like to Egg up something special for the family; maybe for Easter, maybe just because...

I know next to nothing about Salvadorian cuisine other than Salvadorian style seafood (which is fantastic).  Any suggestions on what I might be able to make for them?  Ribs?   I know I am unlikely to beat Ana's cooking...thats not the point.  I just want to make something they might appreciate.

PS: For all of you with distinctively different political POVs than I have, each and every member of this family have fully legal (green card) status in the US, and are licensed and bonded contractors.  Pretty darn good references, too; they did the kitchen remodeling on the Vice President's DC residence when he was a mere Senator.  They are fully booked year round via word of mouth only; Miguel doesn't even use business cards.  We had to ask a friend to ask him if he was interested in doing our job.  Craftsmen like this are hard...but wonderful...to find.

fishlessman

my comfort level would be seafood soup, carne asada with fresh salsa and rice(the rice would be hard for me to do it any justice), maybe try the dessert empenadas.
googling and the panes rellenos looks interesting.

fishlessman

i know this is more cuban but it looks to have similar ingrediants, it needs more garlic and fresh lime in the sauce and you could pair it with a more salvadorian style rice

Pork, Butt, Lechon Asado, Mojo, WDAN, Cuban

As I mentioned during the December holidays, I did a low 'n slow pork butt called Lechon Asado for New Years' Eve. Oh yeah, baby! If you are looking for yet another excuse to do L&S pork butt, but want it different than traditional Carolina pull, try this! My guests loved it and I actually liked it too (I'm my own worst critic).While this is a Cuban Christmas Eve roast-a-whole-pig thing, I approximated it by doing a 9.5 lb pork butt on the egg.


INGREDIENTS:
Marinade (do it for 24 hrs)
12-15 Cloves as many as you're willing to mince) cloves garlic
1 Tbs kosher salt
2 tsp cumin (ground)
2 tsp oregano (dried)
1 1/2 cups fresh lime juice
1/2 cup orange juice
1 Tbs olive oil
It would be best if you can do this in a food processor and get it to turn out like a thick salad dressing...I was lazy and just hand-blended it all in a bowl...but it seemed to work just fine.
After 12- 24 hrs of marinating, egg the pig indirectly at a dome temp of 250-ish until meat internal temp is 200 -- just like you're doing a pull. My 9.5 lb butt needed a little over 20 hrs. I used some peach wood in the lump intead of doing my normal hic
The meat had a decidedly different flavor than the normal fair and was further differentiated by the Mojo sauce:
MOJO SAUCE
1 cup olive oil
12 cloves garlic (sliced thin)
1 cup fresh lime juice
1/3 cup orange juice
2 tsp kosher salt
2 tsp ground cumin
1 tsp dried oregano
ground black pepper to taste (~1 tsp)




Procedure:
1 Simmer all this in a sauce pan for about 20 minutes or so. Serve as a side dip for the pork.
2 Embellishments:
3 The meat is different than traditional pull, but not overwhelmingly so. The mojo does it right, but as someone mentioned when I first posted my intention of doing this cook, traditional Carolina vinegar sauce would be absolutely outstanding with this meat (refer to legendary Elder Ward documentation).
4 If you're looking for a different kind of pull, try this! The Cuban thing was a smash hit at my Anglo house. Black beans and rice were a perfect complement, not to mention the music!

bgeaddikt

Steaks, bbq ribs, pulled pork, as a Salvadorian myself I was fascinated trying these, since we eat grilled fajita type of meat all the time in tacos, tamales, and pupusas. I wouldn't try to mimic a dish they usually have, open up the door for them for something new

FLgrillinGirl

Why not ask them what they might like? They may surprise you with an American type dish.  It would be very nice if you could be egging it while they are there to see/smell the dish cooking. You are making a very nice gesture.

Abter

Thanks for the suggestions everybody.  I am fortunate that I have every other Friday off, so next week I will smoke all day long, then surprise them with sending it home with them.  I will probably go with ribs...either beef or pork depending on whats on sale this week.  So far I have found ribs pretty hard to mess up on the Egg...or maybe its just that I love 'em so much they are wonderful not matter what I do