ChefXi OfficialA soulful fusion where slow-smoked, spice-rubbed pork meets a vibrant Mediterranean-inspired salsa of blistered tomatoes and Kalamata olives.
In a small bowl, combine the chipotle powder, smoked paprika, ground cumin, and kosher salt. Rub the spice mixture thoroughly over the pork shoulder chunks.
Let the pork sit with the rub for at least 30 minutes at room temperature for better penetration.
Prepare your smoker to 250°F (120°C) using hickory or oak wood for a robust flavor profile.
Place the pork chunks in the smoker. Smoke until the internal temperature reaches 205°F and the meat is easily shreddable.
Spritz with a little apple cider vinegar every hour to keep the exterior moist.
While the pork smokes, toss the cherry tomatoes with a touch of oil and blister them in a hot cast-iron skillet until the skins pop and char slightly.
In a bowl, mix the blistered tomatoes, olives, red onion, fresh oregano, and lime juice. Gently crush some of the tomatoes to release their juices into the salsa.
Once the pork is done, let it rest for 15 minutes before shredding it into succulent ribbons. Warm the corn tortillas over an open flame.
Assemble the tacos by piling the smoked pork onto tortillas and topping generously with the Mediterranean salsa. Serving immediately.
The essence of this dish lies in the juxtaposition of the deep, earthy smoke of the pork against the vibrant, acidic pop of the salsa. When smoking the pork, aim for a clean blue smoke to keep the flavors elegant. Respect the lineage of the taco by using high-quality corn tortillas, but don't be afraid to let the Mediterranean influence of the salsa take center stage. 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.
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.