Pulled Pork Cubano
Bone-in pork butt, brined a full day, smoked low and slow, then pulled with a splash of mojo. Shred it. Pile it.
The Cook
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Brine the pork butt in the wet brine for at least 24 hours. This is the step most people skip, and it shows.
Pull it from the brine and pat it dry.
About 4 to 6 hours before the cook, season it by hand with the dry rub. Really work it in.
Run the smoker around 225°F.
Cook by temp, not time. Pull it when the internal temp hits 203°F and the bone wiggles loose.
Rest at least 1 hour. Longer is better.
Pull it while it's warm. Splash mojo over the meat as you pull. Don't drown it, just lift it.
Serg's Notes
Serve it with rice and beans, on Cuban bread, or straight off the board when nobody's looking.
Everything organic. If you wouldn't put it in your kid's mouth, don't put it on a pork butt.
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