Winning tailgate food from Skillet

David Van Gelder, Chef de Cuisine for Skillet Street Food & Catering, shares the recipe for a sandwich created specially for this weekend's game against the Dolphins.

SEATTLE, WASH. - Every good football celebration needs to have delicious grub.  David Van Gelder, Chef de Cuisine for Skillet Street Food & Catering, shares the recipe for a sandwich created specially for this weekend's game against the Dolphins.

SMOKED CUBAN PORK SAMMY WITH MOJO INJECTION & CHARRED PINEAPPLE SLAW (SERVES 20)
FOR THE PORK
- 10LBS PORK BUTT OR SHOULDER
- 2QT MOJO JUICE
- 2QT ADOBO SEASONING
 
STEP 1 – GENEROUSLY COVER PORK WITH ADOBO RUB. 
 
STEP 2 – INJECT 1QT OF MOJO JUICE INTO PORK REMOVING INJECTOR SLOWLY NOT TO LOOSE ANY JUICE. (COVER WITH PLASTIC WRAP AND LET SIT IN REFRIGERATOR OVERNIGHT.)
 
STEP 3 – PLACE PORK IN SMOKER OF CHOICE. WE USE A CAJA CHINA BOX AND COOK UNTIL INTERNAL TEMP IS 190 DEGREES.
 
FOR THE SLAW
- 2 EACH PINEAPPLE (CHARRED & DICED)
- 2 EACH JICAMA (SHAVED USING VEGETABLE SPINNER OR MANDOLIN)
- 3 EACH YAM (SHAVED USING VEGETABLE SPINNER OR MANDOLIN)
- 2 EACH RED ONION (SHAVED USING VEGETABLE SPINNER OR MANDOLIN)
- JUICE OF 6 LIMES
- 1 BUNCH OF CILANTRO (ROUGH CHOP)
- 1 TBSP SUGAR
- 2 TBSP EXTRA VIRGIN OLIVE OIL
- 1 TBSP SALT
 
STEP 1 – MIX ALL INGREDIENTS & SERVE ATOP PORK ON A 3OZ POTATO BUN.
 
 
WHOLE PIG MOJO JUICE
  •  8 ounces lemon juice
  • 24 ounces orange juice
  • 16 ounces pineapple juice
  • 16 ounces water
  • 16 teaspoons salt
  • 4 teaspoon cumin
  • 4 garlic bulb
  • 4 tablespoon bay leaves
  • 4 tablespoon oregano
Blend all ingredients & inject into bone in pork butt/shoulder.
 
 
ADOBO  SEASONING
 
  • 4 cups salt
  • 1 cup paprika
  • 1 ¼ cup black pepper
  • 1 cup onion powder
  • 1 cup dried oregano
  • 1 cup ground cumin
  • ¾ cup garlic powder
  • ¾ cup chili powder
Blend all ingredients and generously coat pork butt/shoulder.
 
 
 
 
 

Copyright 2016 KING


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