ChefXi OfficialA soulful fusion of slow-smoked pork shoulder infused with Mediterranean herbs, served with a vibrant, charred lemon gremolata.
In a small bowl, combine the salt, black pepper, oregano, thyme, and garlic powder to create the dry rub.
Ensure the spices are well-blended for a consistent bark.
Apply the dry rub generously to all sides of the pork shoulder, pressing it into the meat. Let it sit at room temperature.
This allows the salt to penetrate the muscle fibers.
Preheat your smoker to 225°F (107°C) using hickory wood for a robust, traditional flavor.
Maintain a steady temperature for the best texture.
Place the pork shoulder in the smoker. Smoke until the internal temperature reaches 165°F (74°C).
Patience is the secret ingredient here.
Wrap the pork in butcher paper and return to the smoker until it reaches an internal temperature of 203°F (95°C).
The butcher paper preserves the bark while keeping the meat juicy.
While the pork rests, whisk together the olive oil, chopped parsley, minced garlic, and the juice from the charred lemons.
The char on the lemons adds a sophisticated bitterness to the acidity.
Allow the pork to rest for at least 45 minutes before shredding. Drizzle with the charred lemon gremolata before serving.
Resting is non-negotiable for moisture retention.
The essence of this dish lies in the contrast between the deep, smoky bark of the pork and the bright, acidic crunch of the slaw. Ensure your coals are white-hot before adding the hickory chunks to get that clean, blue smoke. Respect the lineage of the low-and-slow tradition while embracing the vibrant Mediterranean finish.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.