Pulled Pork with a Garlic Sauce recipe?

[Michael Catalano]

I am looking to have a variation of pulled pork with BBQ sauce, and would lime to make a garlic sauce to mix in. I would like it similar to cuban pork with garlic sauce. I had something like this years ago at a cuban restaurant.

Does anyone have any ideas or experience doing pulled pork like this? Should I use my regular rub and mix garlic sauce after shredding?

Looking forward to some suggestions and recipes.



Thanks,


Mike

 

[K Kruger]

The Cuban sauce that is most associated with pork (the pork is cooked in it) is mojo. You could likely use your rub, depending what's in it.

 

[Michael Catalano]

I was wondering if I should rub with pecan rub, and then mix in garlic sauce after its pulled? Should I marinate in Mojo instead of rub prior to cooking?

 

[K Kruger]

It depends on what sort of finish you seek. Me, I'd likely rub well, smoke till ~170, then foil with some mojo added to the foil (either plain HD foil or a foil pan, covered). Then I would cook till very tender.

Normally I do not foil butts during cooking but I would here, with the sauce, because I'd be looking for a flavor that can only come from the sauce cooking with the meat.

You could, however, go with either rubbing first then saucing later, or marinating first then cooking (rubbing before cooking if desired). If you marinate, make deep cuts into the meat and force some of the seasoning into the cuts. Bag the meat and marinade and marinate a couple hours in the fridge, rotating the meat in the bad every 20 min or so. Don't marinate too long though, as the acidic nature of the marinade will denature the meat proteins.