Smōk Recipe

Prep the pork and rub

Pat the pork shoulder chunks dry with paper towels. In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder and ground cumin. Rub the spice mixture evenly over all pork pieces and let rest at room temperature for 20–30 minutes (or cover and refrigerate for up to 2 hours).

Sear the pork

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add vegetable oil and when shimmering add pork pieces in a single layer (work in batches if needed). Sear until well-browned on all sides, about 3–4 minutes per side. Transfer seared pork to a plate.

Build the braising liquid

Lower heat to medium. Add sliced onion to the pot and cook, stirring occasionally, until translucent and lightly browned, about 6–8 minutes. Pour in apple cider vinegar and scrape up browned bits from the bottom with a wooden spoon. Add chicken stock, crushed tomatoes, chopped chipotle in adobo, maple syrup, thyme sprigs, bay leaves and liquid smoke (if using). Stir to combine and bring to a simmer.

Braise the pork

Return the seared pork and any accumulated juices to the pot, nestling pieces into the sauce. Bring to a low simmer, then cover with a lid and transfer to a 300°F (150°C) oven, or keep on the stovetop at a very gentle simmer. Braise until pork is fork-tender and easily pulls apart, about 2.5–3 hours. Check after 90 minutes to ensure liquid level; add up to 1/2 cup water or stock if needed.

Finish and shred

When pork is tender, remove pot from oven. Using tongs, transfer pork to a cutting board and shred with two forks, discarding any large pieces of fat. Return shredded pork to the sauce on the stovetop over low heat. Stir in butter, fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed. Keep warm.

Warm the tortillas or slider buns: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side until pliable, or toast slider buns cut-side down until golden.

Assemble: Spoon 2–3 ounces (about 1/4 to 1/3 cup) of the shredded Smōk pork onto each tortilla or bun. Top with a drizzle of crema or a small dollop of sour cream, a few pickled red onions, a slice of smoked cheese (if using) and a sprinkle of crumbled cotija and chopped cilantro. Serve with lime wedges for squeezing.

Make-ahead and storage: cooled cooked pork will keep in an airtight container in the refrigerator for up to 4 days or frozen up to 3 months. Reheat gently in a covered skillet with a splash of stock or water to loosen the sauce.