Cuban Style Pulled Pork Source: Course: Main Cuisine: Spanish Food Group: Pork Serves: 6 |
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Ingredients
| 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 |
Instructions
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. |
Notes: |