ChefXi OfficialA soulful, slow-smoked pork shoulder bathed in a complex, three-chili adobo and finished with a vibrant charred pineapple salsa. This is where the smoke of the pit meets the ancient spice of the Oaxacan highlands.
Liberally season the pork shoulder with kosher salt and black pepper on all sides. Let it sit at room temperature while you prepare the smoker.
Dry brining helps create a superior bark during the smoking process.
In a dry skillet over medium heat, toast the guajillo and ancho chilies for 2 minutes until fragrant. Rehydrate them in hot water for 15 minutes.
Don't burn the chilies or they will turn bitter and ruin the harmony of the sauce.
In a blender, combine the rehydrated chilies, chipotles, garlic, white onion, and apple cider vinegar. Blend until smooth to create the adobo.
If the paste is too thick, add a splash of the chili soaking water.
Preheat your smoker to 250°F (120°C) using hickory or oak wood. Place the pork shoulder in the smoker.
Maintain a steady temperature for the most soulful rendering of the fat.
Smoke the pork for 3 hours, then begin brushing it with the adobo sauce every 45 minutes until the internal temperature reaches 200°F.
The adobo will caramelize into a dark, vibrant crust.
While the pork finishes, grill the pineapple rings over direct heat for 3-4 minutes per side until charred. Dice and mix with red onion, cilantro, and lime juice.
The sweetness of the charred fruit cuts through the richness of the pork perfectly.
Remove the pork from the smoker and let it rest, tented with foil, before shredding. Serve with the pineapple salsa.
Resting is essential for the juices to redistribute through the fibers.
The secret to this dish is the interplay between the fatty pork and the acidic, spicy complexity of the sauce. Don't rush the charcoal step; that smokiness is the soul of the recipe. Respect the lineage of the pork by sourcing high-quality, well-marbled shoulder. Serving this with a simple side of grilled cactus (nopales) or charred spring onions completes the journey. Taste the history in every bite.
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.
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