Serves 2 Total Time – 5-6 hours
Pork shoulder is an ideal cut for smoking and pulling. It’s delicious, and it also happens to be pretty forgiving and inexpensive.
Tip – I used a barrel smoker for this recipe, but if you prefer to use an electric smoker or grill you can substitute the smoking blocks for chips.
For the Pork
- Hickory Smoking Blocks
- 6-8 lb. Pork Butt/Shoulder
- ½ cup Mustard, any variety
- 4 Tbsp. Kosher Salt
- 1 Tbsp. Cocoa Powder
- 3 Tbsp. Chili Powder
- 4 Tbsp. Brown Sugar
- 3 Tbsp. granulated Garlic
- ½ cup Apple Cider Vinegar, mix with equal part water and place in a spray bottle
For the Salsa
- 1 bunch Radishes, sliced
- 1 bunch Green Onions, sliced
- 2 Jalapenos (remove pith and seeds for a milder salsa)
- Juice of 2 limes
- ¼ cup Cilantro, chopped
For the tacos
- Cotija cheese
- The day before, combine all the dry rub ingredients and liberally coat the meat. Wrap in plastic wrap and refrigerate overnight. This step adds a lot of flavor but is not crucial, so if you don’t have the time just season the meat right before smoking.
- Light a fire in your smoker (if using a barrel) and allow the coals to develop.
- When the smoker is ready, throw in some fresh hickory blocks. Give them 5 minutes to start smoldering before adding the pork.
- Place the pork in the smoker and close the lid. Smoke the meat for 3 hours.
- Check the internal temperature of the pork and spray it with the vinegar solution. Continue to do this every hour until you reach an internal temperature of 200°F.
- Remove the pork and wrap in foil, set aside to rest.
- While the pork rests combine all the salsa ingredients.
- When the pork is cool enough to handle use 2 forks to shred it finely.
- Serve warm with soft tortillas, crumbled cotija cheese and plenty of fresh limes for squeezing.