Cuban Braised Pork Butt

Name: Cuban Braised Pork Butt
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 2 cups [480 ml] hot sauce (I like Frank’s RedHot); 2 cups [480 ml] orange juice; 1 medium onion, chopped; 2 cups [480 ml] mojo marinade sauce (I like Badia brand); 2 Tbsp salt; 2 Tbsp onion powder; 3 Tbsp olive oil; 4 lb [1.8 kg] boneless pork shoulder, patted completely dry; 2 bay leaves; 6 garlic cloves, chopped; Freshly ground black pepper; Salt; 2 Tbsp garlic powder

Preparation info

6 to 8
servings

Difficulty
Complex

Appears in

Southern Grit

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

Europe
Americas
United States
Cuba
MIAMI
Stew
Sandwich
Eastern Europe
Caribbean
Gluten-free
South America

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.