One 7 lb Boston Butt

1 or 2 bottles of commercial mojo sauce

1 Bottle chipotle mayo

Garlic cloves (lots)

Kosher or sea salt

Black pepper

Chilli powder


2 Fresh limes


If you have a bone in piece of pork, remove the bone and give it to the dog.

After deboning, you should have 3-4 nice size pieces of pork.

Marinate overnight in the mojo sauce and the juice of 2 limes (optional on the limes).

Reserve marinade after you remove the pork for later use.

Stud the pork all over with garlic cloves. Crush them if you wish.

Mix dry ingredients together in equal parts except for the cumin. Add about ½ as much of it (also optional).

Rub the pork with the dry ingredients and let it melt in while you’re heating up the smoker.

Once the smoker is stable at your favourite temp, insert pork on top shelves. A higher temp is recommended because you are only cooking to 175-180 degrees for 4-5 hours. Check periodically for done-ness.

Pecan wood is a nice choice for smoke flavour.

Once the meat reaches at least 175ºF but not more than 185ºF, remove it from the smoker and FTC for one hour.

If you add any liquid, use some fresh mojo sauce.

Take the remaining mojo marinade and boil until reduced by ½.

Cool the mixture and add an equal amount of chipotle mayo and whisk until smooth.

Remove pork from FTC and cube the meat into 1″ x 1″ pieces.

Pile cubed meat on a bun and cover it with the desired amount of mayo mixture.

Serve with your favorite sides.