Smoked Pulled Cuban Mojo Pork

Step 1

Prepare smoker for cooking. A general guideline for the ambient temperature of the smoker is 225- to 250 degrees. Use oak or apple wood for flavor.

Step 2

Marinate the butt roast overnight or for up to 24 hours in Mojo marinade.

Step 3

Reserve the marinade and boil for 10 minutes. You will use this later when we wrap the roast.

Step 4

Place in the smoker either by hanging with hooks or on the rack with the fat side up. Cook until the internal temperature reaches 160 degrees.

Step 5

Remove and wrap in foil. Add leftover Mojo sauce to Boston Butt. Be sure to leave the fat cap up.

Step 6

Return to the smoker, and place on rack. Cook until it reaches an internal temperature of 205 degrees. Remove to rest in foil on counter.

Step 7

Allow the meat to rest for about thirty minutes. Remove from foil, remove the bone, and shred the meat.

Step 8

Serve immediately or store in an airtight container for up to one week.