Love, love, love the pulled pork............but Cuban pork (lechon asado) makes the best, in my estimation! It's Boston butt slowly oven cooked in a liquid consisting of herbs (dried and fresh), Seville orange juice, mojo sauce, and Chablis. Takes about 4 hours or so at 300 degrees for a 6-lb. piece of meat; it's done when you can easily pull out the bone. Pure heaven!!! Of course it's best served with sides of black beans and rice, fried plantains, and Cuban bread.......but, then, we live in the St. Pete, FL area!! Will definitely have to try making the deli-style hard rolls to serve it on, though! Thanks again, P.J. Have already made our annual pilgrimage to KAF; can't wait until next year to check out the completed building additions! So many things to do with pork butt, so little time... :) Thanks for sharing your take on this - I'll definitely have to try it. And thanks for visiting - when you come back next year you'll get the same warm greeting, and see a whole new look! PJH

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