About the Recipe
Timoteo's Café Ole Rubbed Pork Butt
1 cup fine ground of Timoteo's Café Ole Rub
2 cups light brown sugar
1 cup light chili powder
1/2 cup paprika
1/4 cup Adobo seasoning (Amazon.com : Goya, Pasta Inc. Adobo With Naranja Agria, 8 Ounce : Grocery & Gourmet Food)
1/4 cup salt
3 tablespoons granulated garlic
Combine ingredients. This is enough rub for 10-15 lbs of meat or 5 cups
1/2 cup of roasting juices from pork (optional)
1 cup Timoteo's Sweet Sonoran BBQ Sauce
1/2 cup cider vinegar
2 teaspoons Adobo seasoning with naranja agria ( Amazon.com : Goya, Pasta Inc. Adobo With Naranja Agria, 8 Ounce : Grocery & Gourmet Food)
1/2 cup sugar
2/3 cup Mexican or Bolivian dark roast, espresso strength
Makes enough mop sauce for 5-7 pounds cooked meat.
5 pounds pork butt
1 1/2 cups Timoteo's Café Ole Rub
6 cloves garlic split in half
1 cup mojo criollo ( Amazon.com : Goya Foods Mojo Criollo Marinade, 24 Ounce : Grocery & Gourmet Food) strained
1 marinade injector
1 large plastic food bag
Pat dry pork butt. Using the injector, inject 1 cup of mojo into various areas of the pork roast. Then using a paring knife poke 12 holes randomly in the pork roast. Insert garlic halves into the holes pushing them deep. Rub the 1 1/2 cups of pig rub covering entire roast. Place in a food bag and marinate overnight.
Using a smoker, egg grill or oven preheat to 325 degrees. Cook pork 30 minutes per pound or to 180 degrees until very tender.
Note: If using a roasting bag you can cook the pork right in the same bag that you marinated it in when using an oven. Pork should have a nice black crust. Be sure to serve that as well or incorporate that into your pulled pork using the roasting juices.