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I've done hundreds of pork butts low and slow for pulled pork, but what I have not done is a "higher and faster" butt for Cubanos. I'll be marinating overnight in a nice juice-laden mojo, but should I go around 375 for roughly 3-4 hours to get to a nice 170 or so slicing finish for the Cubanos? Anyone have experience with Cuban roast pork time and temp? Thanks.
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