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Chef Walter J’s Cuban Spice Rub Two Day Roasted Pork Butt

5-8 # Boneless pork butt (shoulder) or picnic shoulder*
2-3 ea. Spanish onion (yellow) julienne or slice thin
2 ea. Whole cloves of fresh garlic
¼ c Chef Walter J’s Cuban Spice RubTM
4 c Orange juice
¾ c Lemon-aid (natural) or lemon juice; ~3 lemons
¾ c Lime juice; ~3 limes
10 turns Fresh cracked black pepper
Water to cover 1 inch of pork butt


Day 1

1) Slice Spanish onion, peel garlic and put in bottom of roasting pot or in slow cooker. Add black pepper.
2) Measure out Chef Walter J’s Cuban Spice. In sink or in an easily cleanable area, liberally, rub spice on pork butt. Remember to rub spice inside of the meat. Roll the pork up and place into a non reactive cooking pot (no aluminum). Wash hands with warm water and antibacterial soap. Clean and sanitize pork rubbing area.
3) Add orange juice, lemon-aid/juice, lime juice, and water to cover.
4) Cover pot with lid and seal up sides with aluminum foil
5) Marinate overnight in the refrigerator.

Day 2

6) Pull pork pot out of refrigerator and let temper for 30-45 minutes.
7) Preheat oven to 225-250 F.
8) Slow cook pork for 7-8 hours.
9) Check pork for tenderness: gently touch with a fork to see if the meat pulls away easily.
10) Let rest for 20-30 minutes. Carefully remove from container and enjoy. Serve with rice, black beans, roast sweet potatoes, mashed potatoes, and even cous cous. Shred and use it for tacos, quesadillas, or in enchiladas. Add a little of the cooking liquid to your container if you are going to use it as leftovers. The flavors will enhance over night and the liquid will keep the pork moist.

*Although it is called Pork Butt, it is actually the shoulder. Don’t be discouraged if the pork has a bone in it. Just ask your butcher to bone it out for you (Remember to save the bone for added flavor). Please ask your butcher questions. That is what they get paid to do. They like to talk about meat, they’re butchers

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