garlic slices in butt

JohnB

I was wondering if anyone had any experience inserting garlic slivers in a pork butt prior to an overnight cook. This seems like it could add a lot of flavor but didn't know if all the holes could dry the butt out.

thanks in advance,

John

fishlessman

never did the slices, but this will get the flavor in there, you can double the garlic
http://www.eggheadforum.com/archives//2004/messages/110702.htm

JohnB

well that sounds pretty good -- but I need to start cooking this tomorrow evening, don't have that much garlic and am iced in.

thanks -- I'll keep this on file.

jeffinsgf

Boy, howdy. There's my next butt recipe! That would be great pork for Hot Cubans. Might have to pull it off at slicing rather than pulling temp. Hmmm...got to go Google Hot Cuban sandwich recipes.

jeffinsgf

John,

After Fishlessman's post, my mouth started watering for a Hot Cuban sandwich. If you're not familiar, a Hot Cuban is sliced ham, sliced pork, Swiss cheese and dill pickles on a soft baguette, grilled in a press. The recipe he linked sounded a good deal to me like the preparation of the pork I'd heard about for HC's. Anyway, I searched on Food Network and found this recipe, which looks very similar but slightly more complex. It does not require nearly as much garlic, but uses exactly the method you first inquired about, putting the garlic in slits.

http://www.foodnetwork.com/recipes/saras-secrets/cuban-sandwich-recipe/index.html

I'm headed out of town for a week on business, but this may very well be my first cook after I get back.

Fidel

Just for clarification, cutting raw meat isn't what causes it to dry out. Cutting or poking holes in cooked or partially cooked meat is.

Think about it, if cutting raw meat was bad then every steak you ever had would be dry, and ground meats would be like styrofoam.

Ross in Ventura

I have a 7.4lb. Pork Shoulder marinading since last night going to put it on at 9pm tonight.
Ross