Since stumbling into them many years ago in Miami’s Little Havana, Bev and I have maintained our fondness for Cuban sandwiches and have made a version of them on occasion. Key components of the sandwich are the Cuban Pork and the Mojo sauce and Bev decided they would make a good Thursday night meal for our friends – not as sandwiches.
We had a 4½ lb. pork butt in the freezer along with 1½ lb. of country style ribs (which are just sliced-up pork butt) and we believed this would provide plenty of meat for all of us. In an effort to get the sauce over more of the butt surface area and have it cook the same as the ribs, I broke it down into smaller pieces – except for the bone.