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Timoteo's Café Ole pulled pork recipe

Prep Time:

30 Minutes

Cook Time:

2.5 Hours


15 Servings



About the Recipe

Timoteo's Café Ole Rubbed Pork Butt


The Rub

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 ( : 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

Mop Sauce

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 ( : 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.

Pulled Pork

5 pounds pork butt

1 1/2 cups Timoteo's Café Ole Rub

6 cloves garlic split in half

1 cup mojo criollo ( : Goya Foods Mojo Criollo Marinade, 24 Ounce : Grocery & Gourmet Food) strained

1 marinade injector

1 large plastic food bag


Step 1

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.

Step 2

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.

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