ScoFo’s Cuban pork sammiches

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Step 1

Cut 1.5” deep cross cuts in both sides of Boston butt

Step 2

Juice and zest oranges and lime and add rest of spices and onions to blender

Step 3

In 2 gallon ziploc pour marinade over pork and put in fridge overnight

Step 4

Add to 250 degree smoker for 5 hours

Step 5

Put in disposable aluminum pan, pour marinade that was ziploc on top and put in 350 degree oven until bone pull free easily

Step 6

Pull pork with two forks

Step 7

Mix mayo and creole mustard and put on poboy bun

Step 8

Add Swiss cheese and pork and ham and pickle and add to heated skillet and press until toasted