ChefXi OfficialA soulful fusion of deep-south smoke and Oaxacan flavor, featuring melt-in-your-mouth pork shoulder rubbed with toasted chilies and served with a vibrant, fermented pineapple slaw.
In a small bowl, combine the guajillo powder, salt, brown sugar, paprika, and oregano. Rub the spice blend generously over the entire surface of the pork shoulder. Wrap tightly and refrigerate for at least 4 hours, preferably overnight.
Press the rub into the meat firmly to ensure it sticks during the long smoke.
Preheat your smoker to 225°F (107°C) using oak or hickory wood for a robust profile.
Consistency is key—keep that temperature steady for the best bark.
Place the pork shoulder in the smoker. Smoke until the internal temperature reaches 165°F (74°C), which usually takes about 5-6 hours.
Don't peek! Opening the lid lets out the precious heat and smoke.
While the pork smokes, whisk together the apple cider vinegar, honey, and minced chipotles in a small saucepan over low heat until combined. Set aside.
In a large bowl, toss the shredded pineapple, red cabbage, jalapeno, and cilantro. Season with a pinch of salt and let sit to allow the flavors to marry.
The pineapple juices will naturally soften the cabbage over time.
Once the pork hits 165°F, remove it and place it on a large piece of heavy-duty foil. Brush with half of the glaze, then wrap tightly. Return to the smoker.
This 'Texas Crutch' method helps tenderize the meat and speed up the final stretch.
Continue smoking until the internal temperature reaches 203°F (95°C) and the meat is probe-tender. Remove from heat and let rest, still wrapped, for at least 45 minutes.
Resting is non-negotiable; it allows the juices to redistribute for maximum succulence.
Unwrap the pork, discard the bone, and shred the meat using two forks. Toss with the remaining glaze. Serve warm on charred corn tortillas topped with the pineapple slaw.
The beauty of this dish lies in the contrast between the low-and-slow smokiness of the pork and the bright, fermented pop of the slaw. If you don't have a smoker, you can roast the pork in a 275°F oven with a few drops of liquid smoke, though you'll miss that authentic blue-smoke kiss. Taste the history of the borderlands 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.