ChefXi OfficialA soulful, slow-smoked pork shoulder infused with a vibrant Oaxacan-inspired dry rub, served with a bright, charred pineapple salsa to balance the deep, smoky essence.
In a small bowl, combine the brown sugar, ancho chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and pepper to create the Oaxacan rub.
Ensure the spices are well-incorporated for a balanced flavor profile.
Pat the pork shoulder dry with paper towels. Generously apply the rub to all sides of the meat, pressing it in to ensure it adheres. Let the meat sit at room temperature for at least 45 minutes.
This allows the salt to penetrate the meat and the spices to bloom.
Preheat your smoker or grill for indirect cooking to 250°F (120°C). Use hickory or applewood for a clean, sweet smoke.
Consistency in temperature is the secret to perfect BBQ.
Place the pork shoulder on the grate, fat side up. Close the lid and smoke until the internal temperature reaches 195°F-205°F, which typically takes about 6 to 8 hours depending on the thickness.
Don't keep peeking! If you're lookin', you ain't cookin'.
While the pork smokes, grill the pineapple rings over direct high heat for 2-3 minutes per side until charred and caramelized. Chop into small pieces.
The char adds a necessary bitterness to the sweet fruit.
In a medium bowl, toss the charred pineapple with the red onion, jalapeño, cilantro, and lime juice. Season with a pinch of salt. Set aside.
Let the salsa sit for at least 30 minutes for the flavors to meld.
Once the pork reaches the target temperature, remove it from the smoker and wrap it tightly in butcher paper or foil. Let it rest for at least 60 minutes before shredding.
Resting allows the juices to redistribute, ensuring every bite is succulent.
This dish is a tribute to the marriage of smoke and spice. The key is in the 'Bark'—that dark, flavorful crust that forms on the pork. Ensure your grill or smoker stays at a consistent temperature. If you don't have a smoker, a charcoal grill with indirect heat and wood chunks works beautifully. Always rest the meat; it's the difference between a good meal and a legendary one. Respect the lineage of the BBQ pit.
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.