I made Cuban Mojo pork tonight, marinating since yesterday. It’s yum! The recipe does not recommend a tenderloin but that’s what I used. Good with cheesy mash and green beans or foil potatoes on the grill. I have loads left to freeze for Cuban sandwich’s (can’t wait for that). I made mine on the grill. After browning on high, turn the middle burner where the loin is off. Just have burners on each side on. Slow cook at 350 or less until an international temp of 152, let sit foil covered 15 or 20 min.

https://www.recipetineats.com/juicy-cuban-mojo-pork-roast-chef-movie-recipe/

Pot of steamed Lobsters or a Low country boil for this Sunday?

I had a party in early Oct for my brother's 50th and also did Mojo Pork. It cooks low and slowwwwww and is so very good and easy to serve. Everyone made their own sandwiches (or meat without bun) .. i served spicy pickles, coleslaw, crispy shallots and spicy mustard and sauce as "fixins". If you pull the meat before heading out, you can serve it either warm from a crockpot or chilled room temp (meaning from a cooler but not cold).

kebabs are a family grill favorite-- meaning one that all will eat no matter their preferences. We generally mix up the meats and veggies. No potatoes on ours. My preference is to serve them with couscous but our swedish potato salad is preferred by all others in my fam (oil and vinegar based vs mayo).

Curried wild rice salad-- basically an oil & vinegar dressing with curry, nuts, raisins, etc. (I'll dig up the recipe if you are interested).

Satay with either curried wild rice or spicy sesame noodles.. or both.

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Try again? Nice quality sausages to grill, farro or another grain side, salad of spinach and radicchio with dried cherries and chevre, and a not so sweet baked fruit dessert.

we've had a few "fireside with snacks" parties. we serve good quality bread with an assortment of toppings. high quality Irish butter, anchovies, smoked salmon, prosciutto, soft cheese, sauteed mushrooms. we pre-slice the bread and put it on a tray with little bowls of the toppings. each couple gets their own tray.

I also prepare "smore kits" in tupperware and hand those out later.

beer and sparkling water in a cooler nearby, and wine on a side table so people can help themselves. sometimes my husband will go in and do a round of cocktails to serve everyone.

oh, also the next time we host, we're thinking of making a variety of little flatbread pizzas. kind of the same concept like what I listed above, only warm. prepared right before guests come over.

Are you comfortable with people serving themselves from common bowls and plates? I'm sure not there yet. I think the idea of kabobs is great because they can be pre-made with a variety of options so everyone can find some combo they like - at least most of the ingredients.

You said tailgating, does that mean no sit down table? Some things are very difficult to eat from your lap if you're doing a true tailgate type event. More info, please!

It's becoming pretty clear that surface contact is not the main source of covid spread. If you are insecure or want to reassure all put hand sanitizer as the first item on the buffet.

ILoveMod, thanks for sharing your snacks idea with good bread and a variety of fixings. I love leisurely meals like that along with a good bottle of wine. I could pretend I was on a European vacation and was sitting at an outdoor cafe.

Hopefully next year.

For now I’ll turn on the fairy lights, pool light and my playlist. And, eat and drink.

lisaam, I'm more worried about people breathing over open containers of food, accidentally coughing, etc. or people even in proximity of uncovered food when they are unmasked while eating. Hand sanitizing is only part of it.

Funny, tonight we had Conecuh brand smoked sausages with bbq sauce on the grill with a side of deli macaroni salad and fresh sliced tomatoes from the garden. This is an Alabama brand and perfectly seasoned, not too spicy. I found them recently at Costco in a large package so bought them and froze in smaller packages.

Another tailgate favorite is pork tenderloin sliders with carmelized onions. Serve with good mustard of your choice, pickles and any side of choice. For a crowd you could do twice baked potatoes. You can make all of these ahead and individually wrap if necessary.

Bbq chicken kebabs are another good choice with a side of pan roasted mixed veggies. I made a really nice recipe from ATK recently that used a bacon paste with turmeric and smoked paprika rub. Then finished with a homemade sauce that was easy.

Thank you all! Only have a sec to drop in. Mojo pork is a great idea for this weekend, thank you to the several of your who mentioned pork.I have a similar recipe from a cooking club meal and always wanted to make it!

Will be back to look at other ideas but off to bed RN!

I know this is not what you are asking for, but I am in love with these popular grazing boards and I live in Clemson so they are used for tailgating often.

@OutsidePlaying, I have a neighbor who makes “Pigs and Pickles.“ Grill Conecuh sausage and cut into bite-size pieces. Cube good cheddar cheese. Cut very small dill pickles into bite size pieces. Shake dry-rub over all to taste. Stir lightly to distribute rub. Serve with picks. Like a sausage cheese plate in a bowl. IME, it goes quickly!

Today I’m making these yummy sounding grilled Cuban sandwiches with some of my leftover Mojo Pork. I have never tried it this way with added salami.

https://spicedblog.com/grilled-cuban-sandwiches.html

Mtn, could you do grilled (room temp) veggie skewers arranged in such a way that folks could take one without touching the others? Maybe have the skewers stuck into a pumpkin (you might have to drill small holes in the pumpkin for each skewer).

Individually wrapped sliders? I make pork sliders with sliced pork tenderloin, pickled red onions, and whole berry cranberry sauce. I make ham sliders with a mix of Swiss and cheddar and a sauce made of Dijon, brown sugar, and Worcestershire. Or barbecued chicken sliders.

I just spent an hour looking at Mojo Pork recipes including the one you linked justerrilynn. Some use quite a bit more orange and lime juice than others, longer or shorter marinade times, cooking all covered vs cooking part uncovered or all uncovered..... The Bobbie Flay recipe is intriguing but for those of you who have made any variation of Mojo Pork does it sound like one worth trying?

My son made sliders with Hawaiian Rolls several years ago, cut in half from top to bottom, turkey, ham, Swiss Cheese, spicy mustard, and a honey glaze. He did not use the deli meat you usually see. He smoked turkey and ham ahead of time, pulled apart and assembled the sliders, and then put into the foil pans, covered with foil, and heated as needed. He made them as part of a party for 500 or so of his closest friends, lol. We were the lucky ones for the unneeded leftovers. I do not have the original recipe. He may not of had one, he tends to cook by inspiration.

He had a huge antipasto board to go with them, along with some other stuff.

We like Fine Cooking’s Mojo Pork, and the Cubano sandwich recipe for leftovers. Full disclosure: I think I only used 20 cloves of garlic and not the 50 called for, but our local garlic is strong and the cloves large, YMMV.

https://www.finecooking.com/recipe/lechon-asado-con-mojo-cuban-grilled-pork-with-mojo

DLM, i use a combo of the following two recipes and my own technique for pulled pork:

Roy Choi's Mojo Pork recipe from Food and Wine to marinate and prep the pork shoulder-- but i cook it longer and slower and take it to 190/200 degrees so that it cooks off more fat and can be pulled.

Bobby Flay's dipping sauce to either dip or add to a sandwich. It is divine and "makes" the final dish IMO.

I used to cook mine on the Big Green Egg.. love the smokey flavor but it's always an overnight affair and at least with my small BGE, it requires that I stay up to tend the fire. That was fun the first few times.. but no more. Now I cook it in the oven-- but still low and slow.

I serve with Tostones (smashed, fried plantains) and cuban black beans. For a party, i include sandwich makings as noted above.

Bbstx, the ‘Pigs and Pickles’ sounds great. Will have to remember that and play with some dry rubs.

Thank you Funky - that sounds amazing. Dh is not a cilantro fan so I will have to cut that way back but I think I can sneak a little past him ;-)

Funky, sounds like you know a lot about preparing Mojo. Mine was very good but not OMG. I’ll try your way next time.

I love those grazing boards, Bumblebees.

Around here tacos and stuffed grilled jalapenos are popular at such events.

I’m not sure if it would work for either of your gatherings, but the Times has a “sheet pan shrimp boil“ recipe featured today—-all the fun and (even more) flavor than a traditional boil but roasted in the oven. We don’t eat shrimp but the recipe certainly looked appealing for those who do. I took a screen shot so I could post as a photo for those here who don’t have a subscription to NYT Cooking.