Ingredients
- 7-9 pound Bone-in pork shoulder
- 2 Tablespoons vegetabel oil
- 1 Tablespoon coarse salt
- 2 limes juiced
- 1 orange juiced
- 1 Tablespoon dark brown sugar
- 2 teaspoons coarse salt
- 2 teaspoons coarse pepper
- 1 teaspooon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon oregano
- 1/2 teasppon cumin
- 1/2 teaspoon cinnamon
- 2 bay leaves
- 1/2 Cup vegeatable oil
Servings: people
Instructions
- For the marinade: place pork in large zip top bag or other food safe container. Coat with the 1 T oil and sprinkle on all sides with salt. Pour the juice from the limes and oranges over the meat and place the fruit rind in with the pork. Refrigerate overnight, up to 12 hours.
- Pre-heat smoker to 225 degrees F with your favorite hardwood. Remove the pork from marinade and pat dry. Combine all the dry seasoning ingredients (up to bay leaf. this is for braising) . Rub some extra oil on the shoulder and coat with dry rub. Be sure to coat all sides.
- Place pork in the smoker and smoke for approximately 5-6 hours or until the internal temperature reaches 165 degrees.
- Transfer the pork to an aluminum pan and pour the remaining 1/2 C oil over top. Place bay leaves on top and cover tightly with foil. Place in pre-heated 350 oven and bake an additional 2-3 hours. The internal temperature should reach 203 degrees or until the temperature probe slides into the meat like it's sliding into butter. The time can vary and may take longer in the oven for the meat to be fork tender.
- Let the meat rest at least one hour before shredding. Shred the meat, removing the bone and fat or grizzle. Remove the bay leaves. Save all the liquid from the roast and let cool. Skim the fat from the top of the saved drippings. You can use this liquid to moisten the shredded meat before serving if necessary.
- Optional step: You can crisp up the shredded meat in a cast iron skillet by frying it in some of the leftover drippings. Heat some of the drippings into the pan and fry shredded pork for 2-3 minutes flipping the pieces to ensure even browning .
- After shredding or crisping, serve the meat immediately in tacos, burritos or nachos.
