Mojito style pork jowls
Pork cheeks are my favorite piece of meat! After the succesfull whisky smoked pork cheeks, I bring you the mojito style pork cheeks. Take a look at both and make your choice ;)Tools you might need:Plate setter when using a kamado style smoker. When using a kettle BBQ or gas BBQ make sure you your coals or burners are not directly beneath the cheeks. Ask for more information on Facebook if needed.Rum barrel woodchunksA cheap spray bottle
Servings 4
Ingredients
- 1 kg . pork cheeks
For the brine:
- 1.5 cup (or 1 can) sprite mojito (or preferably regular mojito)
- 1/2 cup brown rum
- 1/4 cup cider vinegar
- 1 tbsp salt cure
- 1 lemon
For the rub
- 8 parts cane sugar
- 4 parts lemon pepper
- 2 parts ginger powder
- 2 parts dried cilantro
- 1 part cayenne pepper
For the spray:
- 1 Tbsp rum
- 1 Tbsp cider vinegar
Other tools:
- Plate setter when using a kamado style smoker. When using a kettle BBQ or gas BBQ make sure you your coals or burners are not directly beneath the cheeks. Ask for more information on Facebook if needed.
- Rum barrel woodchunks
- A cheap spray bottle
Instructions
Brining the pork cheeks
- Mix all ingredients in a sauce pan. Cook until all tastes blend together.
- Cool the brine and pour it in a bag or brine can. Add the pork cheeks. Make sure they are completely covered in brine.
- Brine the cheeks for a night.
The day after
- Remove the cheeks from the brine and pat them dry.
- Mix all rub ingredients and rub the cheeks with it.
- Set aside in the fridge while starting your fire for indirect cooking at low temperature (110°C/230°F).
- Add rum flavored wood chunks to the fire (2) and wait till smoke turns blue.
- Once the smoke has a slight blue tint you can add the cheeks to the grid.
- Smoke the cheeks for about 2-3 hours. Spray every 30 minutes with a mixture of equal parts rum/vinegar. You need an internal temperature of 88°C/190°F.
- Serve with your favorite sides. I stuffed a sweet potato with them and served with a corn salad. I will share both later on!