Cuban Style Pulled Pork
by Gina Jantzen

URL Source:
Course: Main
Cuisine: Spanish
Food Group: Pork
Serves: 6


For the Marinade:
1/4 cup(s) Triple Sec
1/2 cup(s) Freshly squeezed lime juice
1/2 cup(s) Freshly squeezed orange juice (sour orange preferred)
2 tablespoon(s) Brown sugar
1 tablespoon(s) Whole cumin seeds (or 2 teaspoons of cumin powder)
2 tablespoon(s) Chopped fresh oregano (or 2 teaspoons of dried)
1 tablespoon(s) Grated lime zest
3 tablespoon(s) Minced garlic
1/3 cup(s) Soy sauce
2 teaspoon(s) Black pepper
3 tablespoon(s) Olive oil
1 teaspoon(s) Cayenne pepper
1 Bone-in or boneless Boston butt (5-7 pounds)
For the Citrus Sauce:
1/3 cup(s) Cuban marinade (as described in marinade directions, above)
3/4 cup(s) Freshly squeezed orange juice
1/4 cup(s) Freshly squeezed lime juice (or to taste)
1 teaspoon(s) Sugar (or to taste)
1/2 cup(s) Chopped cilantro
5 clove(s) Garlic
Put pork butt on smoker for about 8 hours at 250-275.
Internal temp should be 195-205.  Let the butt rest for 30 mintues prior to pulling the pork.