Cuban sandwiches smoker style

Smoke a pork butt….and pull it?

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I usually use pork loin roast, not “pulled pork” which is typically pork butt.

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Are you using the loin just so it stays together and slices easier?

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.

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Cuban sandwiche

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No marinade.

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One of the crucial aspects of the pork in a Cuban (which is the most dominant flavor) is the Mojo marinade. A rub won't do it alone, I don't redckon.

If he's going to smoke it, do a rub with lots of garlic powder, onion powder, cumin, and, if you have it, Mojo rub. Then I'd spray orange juice during the smoke and wrap it with orange juice after the bark is formed (and the meat isn't likely to absorb more smoke). That's going to get you you the best combo of smoke and the Cuban flavors.

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What cut of pork?

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Pork shoulder. If you want to go with a smoker that's up to you but generally it's easier to make it in a slow cooker. No real reason to get the added bark/smoke flavor on the pork for the sandwich unless you're doing your own twist to it.

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Seasonings? Would you marinade it?

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Cumin, garlic, oil, cilantro, orange juice, lime juice. Optional to add in red pepper flakes. You can throw all this in a crock pot as well. 225 degrees, at least 1 hour/lb of meat. If smoking, maybe go around 1.5 hours/lb.

A BBQ joint near us makes what they call a "Redneck Cuban." It's their pulled pork, ham and all the Cuban style fixin's, pressed with a small cup of mojo for dipping. Kinda awesome. Every BBQ joint should do this.