Smoked Cuban Pork

How to make Smoked Cuban Pork Recipe - Do you think barbecue has to taste sweet all time? No! It can be flavorful without the brown sugar and other sweeteners with which barbecue is synonymous. Latin flavors are often on the other side of sweet they’re savory! Bold flavor is my thing and even better are the Cubano sandwiches you can make out of this recipe.

Serves: 6

Ingredients:
5-pound pork butt, bone-in
2 cups Goya Mojo Criollo Marinade

Rub Ingredients:
1 tbsp Coarse black pepper
1 tbsp Sea salt
1 tbsp Ground oregano
1 tbsp Minced dried onion
1 tbsp Minced dried garlic

Injection Preparation:
Filter out the large particles of herbs and spices in the pre-made marinade. I use my fine mesh strainer with a spoon to do this. When I pour the marinade through the metal mesh strainer, I stir it around with the spoon and into a bowl, which results in a homogeneous consistency.

Before injection, place the pork butt in a foil pan.

Take a syringe, fill it up with mojo, and start injecting into the meat.

When done injecting, cover the pan with foil and place it in the fridge.

Refrigerate at least overnight, but preferably over 24 hours.

Method:
Prepare the smoker for 225 degrees F.

Take pork butt out of the fridge and uncover.

Mix all rub ingredients together and spread it evenly all over the shoulder. Make sure to get those folds and creases in between.

Place the foil pan, with the pork butt inside, on the smoker.

Smoke for the first 5 hours uncovered.

Cover and seal the pork with aluminum foil and continue to cook for 2 hours. Add some liquid if the bottom of the pan is dry. Cook until the meat reaches 200 degrees F internal temperature.

Remove the foil pan from the grill and open up the foil cover just enough to let the heat escape.

Rest the pork in the juices for about an hour or until it cools enough to handle.

Pull pork and serve.

Assemble Cuban sandwich (optional): Hoagie roll, Cuban pork, Sliced ham, Grilled hot dogs, Mustard sauce: blend 1 tbsp regular mustard, 1 tbsp mayo, 1/2 tsp chopped cilantro, and a squeeze of lime, Pickles, Swiss cheese, Butter