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Cuban pulled pork gets its sweet-savory mojo from a prunes-and-citrus marinade that slow-roasts right into a scored pork butt. Bacon, ham, orange, lemon, and lime melt into a glossy sauce you baste over the meat every hour. Shred it with two forks straight from the Dutch oven and serve the pork and prunes together.
Pro Tips
- Score the pork butt deeply and tuck the prune marinade into the cuts. Those pockets are where the flavor actually penetrates during the long roast.
- Baste every hour without fail — the citrus-prune juices reduce into the sticky glaze that makes this dish special.
- Brown the pork hard before roasting. That crust is the flavor foundation and cannot develop once the meat is sitting in liquid.
- No Dutch oven? Brown in a skillet and transfer everything to a glass baking dish, covered tightly with foil. The result is nearly identical.
Frequently Asked Questions
How long does Cuban pulled pork take to cook?
About 3 1/2 hours at 350F plus browning and resting time. The pork is ready when it shreds effortlessly under two forks.
Can I make this pulled pork in a slow cooker?
Yes — brown the pork first, then cook the meat and marinade on low for 7-8 hours. You will miss some of the oven glaze, so reduce the pan juices on the stove at the end.
What can I do with the leftover pork and prunes?
Shredded leftovers are excellent tucked into lettuce wraps, folded into sweet potato hash, or reheated with extra citrus over cauliflower rice. Store covered in the fridge for up to 4 days.
Why are there two kinds of pork in the marinade?
The bacon and ham steak render into the citrus base during roasting, giving the sauce a deep, smoky savoriness that fruit and juice alone can't reach.
Recipe Card
Ingredients
Method
- Preheat the oven to 350F.
- Add the prunes, bacon, ham, orange juice, lemon juice and lime juice to a large bowl.
- Stir to combine.
- Heat a Dutch oven over medium heat and brown the scored pork butt on both sides.
- Add half of the prune marinade to the pork and stuff between the scored slices.
- Flip the pork butt over and do the same with the last half of the prune marinade.
- Cover the Dutch oven with the lid and transfer to the oven.
- Cook for 3 1/2 hours, basting the pork butt every hour with the prune marinade juices.
- Remove the Dutch oven from the oven and transfer to the stovetop.
- Let rest, with lid on, for 10-15 minutes.
- Remove lid and use two forks to shred the pork and prune mixture and serve.
- Enjoy! Note: If you don't own a Dutch oven, no worries because you can still experience the Cuban shredded pork. Use a skillet to brown the pork and transfer the meat to a glass baking dish where you can pour the marinade over both sides.
- Cover the baking dish with foil and continue as stated above.
