Making cuban pulled pork for Saturday night. Advice needed.
I’m supposed to brine the 8 lb meat for about 24 hours. And then put a paste/rub (of garlic, cumin, oregano, orange juice, oil and salt+pepper) over it. Would it be beneficial to leave the paste/rub on for another few hours? If so, how many hours? Or should I place Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude