The first Cuban I ever had just blew my mind. The roasted pork was so juicy it amazed me. They used bread from Florida and it was also perfect. Went home and made my own and it turned out pretty good for a first attempt. Had another at a different place and it was good, bread a little lacking and meat not as juicy. Went back to the original place and it wasn't as good either, and my wife didn't think so either. (this is all over a period of a year or so).
So back to me. I am trying again and this time I am thinking about brining even though I haven't heard anyone talk of brining pork for Cubans. Also since I have made mine it has become a lot more accepted by the masses to just go to 145 on pork. I haven't done that yet, how does it do when you go to shred or pull at that temp? Maybe cook it a little lower and slower? Last time I did the oven at 325. I just made holes in the pork and forced several garlic cloves in there, rubbed in an adobo sauce on there an baked. Would appreciate any tips! Was going to brine overnight in a gallon of water, cup of salt, and a little sugar and garlic powder