Recipe by Arctic Zone Ambassador, Brian Gerwig @g_bque
Loaded Cuban Fries are my new favorite food. The tender, savory pulled pork, crispy waffle fries, with a touch of sweetness from the honey mustard and sour from the pickle may just be the perfect bite.
Total Time: 8 hours Yields: 4-6 servings
Ingredients
- 8lb boston butt
- 2 tbsp bbq rub
- 2 tbsp salt, pepper & garlic rub
- Heavy duty tin foil
Mop Sauce Ingredients
- 2 cups apple cider vinegar
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 4 tsp salt
- 2 tsp crushed red pepper
Cooking Instructions
- Using your favorite BBQ and all-purpose rub, season the Boston butt heavily on all sides.
- Smoke it at 250°F/121°C low and slow for roughly 8 hours until it’s probe tender (an internal temperature of around 205°F/96°C).
- Mop the Boston butt, with your mop sauce every hour to help the bark.
- Once the bark is set, about 6 hours in, wrap it tightly in foil before you finish cooking it.
- Once your Boston butt is done, rest it in a Titan cooler. I used my Titan Welded Cooler from Walmart for this cook but a Roto Hard Cooler would also work well.
- Rest for at least 1 hour, this will help retain the juices so that when you shred it, it’s extra tender.
- After a long rest, shred your pulled pork and then build your fries.
- Add Swiss cheese to some cooked waffle fries and place them in the oven at 350°F/176.6°C for 5 minutes in order for the cheese to melt.
- Top with pulled pork, honey mustard and pickles.
- Enjoy!
Meet Arctic Zone Ambassador, Brian Gerwig of @g_bque, a passionate home cook/backyard bbq’er with a love of all things cooking. Brian has always enjoyed cooking, but it was the start of his page in 2020 that really awakened his passion.
