IT for Cuban style roast pork

Webass

For New Year's Day I'm doing a 9 lb. pork shoulder Cuban style, marinated in mojo sauce over night.  I don't want it sliced nor shredded.  I'd like larger pulled pieces.  I've seen IT on several recipes at 325 cook temp anywhere from 150-190.  I'm thinking somewhere between 175-190 would give me what I want.

Anyone done one like this and what temp did you pull it?

Thanks and Happy New Year to all.

  

fishlessman

i have done this one several times, double the garlic and top of the sauce with additional lime juice. if you want big pulled pieces you need the internals similar to pulled pork but you need to hand pull it, no forks for shredding.


Pork, Butt, Lechon Asado, Mojo, WDAN, Cuban

As I mentioned during the December holidays, I did a low 'n slow pork butt called Lechon Asado for New Years' Eve. Oh yeah, baby! If you are looking for yet another excuse to do L&S pork butt, but want it different than traditional Carolina pull, try this! My guests loved it and I actually liked it too (I'm my own worst critic).While this is a Cuban Christmas Eve roast-a-whole-pig thing, I approximated it by doing a 9.5 lb pork butt on the egg.


INGREDIENTS:
Marinade (do it for 24 hrs)
12-15 Cloves as many as you're willing to mince) cloves garlic
1 Tbs kosher salt
2 tsp cumin (ground)
2 tsp oregano (dried)
1 1/2 cups fresh lime juice
1/2 cup orange juice
1 Tbs olive oil
It would be best if you can do this in a food processor and get it to turn out like a thick salad dressing...I was lazy and just hand-blended it all in a bowl...but it seemed to work just fine.
After 12- 24 hrs of marinating, egg the pig indirectly at a dome temp of 250-ish until meat internal temp is 200 -- just like you're doing a pull. My 9.5 lb butt needed a little over 20 hrs. I used some peach wood in the lump intead of doing my normal hic
The meat had a decidedly different flavor than the normal fair and was further differentiated by the Mojo sauce:
MOJO SAUCE
1 cup olive oil
12 cloves garlic (sliced thin)
1 cup fresh lime juice
1/3 cup orange juice
2 tsp kosher salt
2 tsp ground cumin
1 tsp dried oregano
ground black pepper to taste (~1 tsp)




Procedure:
1 Simmer all this in a sauce pan for about 20 minutes or so. Serve as a side dip for the pork.
2 Embellishments:
3 The meat is different than traditional pull, but not overwhelmingly so. The mojo does it right, but as someone mentioned when I first posted my intention of doing this cook, traditional Carolina vinegar sauce would be absolutely outstanding with this meat (refer to legendary Elder Ward documentation).
4 If you're looking for a different kind of pull, try this! The Cuban thing was a smash hit at my Anglo house. Black beans and rice were a perfect complement, not to mention the music!

jtcBoynton

Cook it till it pulls just like pulled pork (because that is what it is) - 195-205º.  Just pull it by hand - break it into larger chunks instead of trying to shred it.

smbishop

@fishlessman
Thank you for sharing, have a Cuban going right now, 14 hours and looking good.  The Cuban is for a party I am going to, the other traditional one is for my daughter's party tonight..  Looking forward to it!