Cuban Braised Pork Butt

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Complex

Appears in
Southern Grit: 100+ Down-Home Recipes for the Modern Cook

By Kelsey Barnard Clark

Published 2021

  • About

A cook who worked for me for years was originally from Miami; his parents were Cuban. He made me his pulled pork one day to try on our Cuban sandwich, and the rest is history. It’s tangy, with a hint of heat, and incredibly versatile. My favorite ways to enjoy it are piled on nachos, in tacos, or served over beans and rice.

Ingredients

  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp

Method

Preheat the oven to 325°F [165°C]. In a small bowl, mix together the garlic and onion powders and salt until well combined. Sprinkle over the pork with a dry hand, and turn and press the rub into the pork so it adheres.

In a large Dutch oven over high heat, heat the olive oil.