How about some heavenly slow cooked pork?
Fantastic as a roast, great for sandwiches and makes the best Cuban sandwich in the world
I roasted one on the 4th after I did all of my smoking
I was literally all day and evening on the ribs and chicken and decided to do the picnic in the oven
Here it is below:
One fresh pork picnic (Uncured) 10 to 11 Lbs., skin on
Baking pan larger than the picnic
Grate to put in baking pan that will elevate the meat about 2″
To prepare the meat take a slender paring or boning knife and insert it into the meat most of the way
Twist the knife until there is an opening and pour the Worcester sauce into the cavity
Do this in about 12 places on the part with no skin
When done sprinkle heavily with garlic powder and salt
Place the rack in the baking pan and put the picnic on it skin side up to protect the meat
Place the pan in the center of a pre-heated 220 degree oven along with a pan of water placed in the bottom of the oven
Go to bed
Cook picnic for 11 hours before checking temperature
At 11 to 11 1/2 hours your Temp. should be reading 170 Deg.
Because of the large bone in the center I give it an additional 45 Min. from that Temp.
After 45 Min. your final temp. will be 185 Deg.
Remove from oven and allow to rest for 10 Min. or so
The skin will be tough and crusty but separates easily from the meat for carving
If you want to make a Cuban, go to the deli and get black forest ham sliced 1/4″ thick, Cuban bread, provolone cheese and dill pickle slices
Pork goes on first at about 3/4″ thick
Then the ham and cheese on top
Pickle slices gets put on about 1″” apart
Sandwich is topped with two lines of yellow mustard running the length
Heat two frying pans to press the sandwich
Place the sandwich in a pre-heated frying pan and cover with a sheet of foil
Take the second frying pan and using hot pads press the sandwich with the bottom of the pan
Once it is pressed leave the pan on top to finish cooking
It is done when the bread is grilled but not crunchy and the cheese is melted