Serves 12 to 14
For pork and garlic mixture:
1 Boston Butt (bone-in pork shoulder roast), 5 to 7 pounds
9 medium garlic cloves, minced (about 3 tablespoons)
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon coarse (kosher or sea) salt
1-1/2 teaspoons freshly ground black pepper
2 teaspoons brown sugar
3 tablespoons extra-virgin olive oil
For Mojo Sauce (Cuban Citrus Garlic Sauce):
1 cup olive oil
16 large cloves garlic, thinly sliced crosswise
1 cup fresh lime juice
6 tablespoons fresh orange juice
1 cup water
1-1/2 teaspoons ground cumin
1 teaspoon ground oregano
3 teaspoons coarse (kosher or sea) salt, or more to taste
1 teaspoon freshly ground black pepper, or more to taste
6 tablespoons chopped fresh cilantro
For serving:
10 to 12 hamburger buns
Mojo Sauce (recipe follows)
Directions:
Place the ingredients in a small bowl and whisk until salt is completely dissolved. Trim any excess fat from the meat. Set up your grill for indirect grilling and preheat to medium-low (about 250 degrees F). You can also cook the pork using your oven as many restaurants do. Spread the mixture over the meat. You can cook it right away, but better yet, wrap in plastic wrap and put in refrigerator to marinate up to 24 hours.
When ready to cook, place the pork, skin side up, if there is one, in the center of the hot grill grate over the drip pan and away from the heat. Cover the grill. Cook the pork until darkly browned on the outside and very tender inside, 4 to 6 hours. To test for doneness, use an instant-read meat thermometer: the internal temperature of the pork should be about 195 degrees F. If the pork starts to brown too much (and it probably will), cover it loosely with aluminum foil, but remember that the browned bits are good, too. If using a charcoal grill, every hour you'll need to add fresh coals.
Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for at least 20 minutes. When ready, use 2 forks to pull the pork apart or use a cleaver to chop up the pork. Next put a frying pan over medium heat. When it is heated up, pour in some of the Mojo Sauce and place a portion of the pulled pork on the sauce. Use a spatula to flip and turn the pork. Through this process, you are crisping up the pork a bit and infusing it with the Mojo Sauce. Once one batch is sufficiently heated up (about 1 minute), start another batch and continue until all pork has been infused with the Sauce. Serve right away on the hamburger buns. If desired, brush the buns with melted butter and lightly toast them either on the grill or with the broiler in your oven.
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To Prepare the Mojo Sauce:
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown, 2 to 3 minutes. Do not let the garlic brown too much, or it will become bitter. Stir in the orange juice, lime juice, water, cumin, oregano, salt, and pepper. Stand back: The sauce may sputter. Bring the sauce to a rolling boil, correct the seasoning, adding salt and pepper if needed. Remove from the heat, cool to room temperature, then stir in the cilantro.
