Cuban sandwiches smoker style

I usually use pork loin roast, not “pulled pork” which is typically pork butt. You can find a pork loin pretty easily and it should have a fat cap on top. It will look like a small loaf of bread

score the fat cap, season and smoke to medium, then slice thin

There’s 2 thoughts here, pulled pork and roasted pork.

I would go roasted pork and as suggested, a pork loin would be good. No point in marinating it unless you want to marinate it for a few days. Or, you can inject it with a marinade and let it sit overnight. Any marinade you want or not. Any seasoning. Cook at 250 until you hit 145. Should take 2 hours or longer. Then slice it once it’s cooked.

You could even use a pork tenderloin if you’d rather. It’s smaller than the pork loin.


If you want pulled pork, use a Boston butt. Cook between 250-300 until you hit a temp of 200-210. No marinade. Any rub you like. It will take at least 6 hours at 300 and quite a bit longer at 250. Don’t let the temp go over 300.