Smoked Pulled Pork Ranchero Recipe

Trim and rub

Trim excess fat from pork shoulder, leaving a thin fat cap. Combine kosher salt, coarse black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin and chili powder to make a dry rub. Pat the pork dry and coat generously with the rub, pressing it into the meat. Let rest in the refrigerator for at least 4 hours or overnight.

Prepare smoker and liquid

Preheat smoker to 225°F (107°C). Add hickory or apple wood chunks according to your smoker's instructions. Mix apple cider vinegar and apple juice (or water) and keep it nearby to spritz during the smoke to maintain moisture.

Smoke low and slow

Place pork shoulder fat side up on the smoker. Smoke at 225°F until internal temperature reaches about 165°F (74°C), roughly 6–8 hours depending on size, spritzing with the vinegar/juice mixture every hour after the first 2 hours to keep the surface moist.

Wrap and finish

When the pork reaches 165°F, wrap tightly in foil (or butcher paper) with a splash of the vinegar/juice mixture and return to the smoker. Continue smoking until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender, about another 6–8 hours.

Rest and shred

Remove pork from smoker and let rest, still wrapped, for at least 1 hour. Unwrap and transfer to a large tray. Using two forks or meat claws, shred the pork, removing any large pieces of fat. Toss with a couple tablespoons of the cooking juices to keep moist. Keep warm until assembly.

Char the corn and pepper: heat a heavy skillet or cast-iron over high heat until smoking. Add corn kernels and the diced red bell pepper and sear without stirring for 2 minutes, then stir and char until spots of black appear, about 5–7 minutes total. Remove from heat and let cool slightly.

Finish salsa: in a bowl combine charred corn and pepper with chopped cilantro, minced jalapeño, lime juice, olive oil, salt and pepper. Taste and adjust seasoning. Cover and refrigerate until ready to serve.

Par-cook potatoes: place diced potatoes in a pot, cover with cold water and a pinch of salt. Bring to a boil and simmer 5 minutes until just tender but still holding shape. Drain and pat dry thoroughly with a towel.

Cook hash: heat oil and butter in a large skillet over medium-high heat until shimmering. Add diced onion and cook 2–3 minutes until starting to soften. Add drained potatoes in a single layer, sprinkle smoked paprika, salt and pepper. Press down lightly and let brown undisturbed 4–6 minutes. Flip or stir and continue to cook until well browned and crispy, another 4–6 minutes. Adjust seasoning and keep warm.

Sauté aromatics: heat 1 teaspoon olive oil in a small saucepan over medium heat. Add finely diced onion and minced garlic and cook until translucent and fragrant, about 2–3 minutes.

Simmer beans: add drained pinto beans and fire-roasted tomatoes to the saucepan with cumin, chili powder and salt. Stir and simmer gently for 6–8 minutes until flavors meld. Mash a few beans with the back of a spoon for a creamier texture if desired. Keep warm.

Make quick pickle: combine apple cider vinegar, water, sugar and salt in a heatproof jar or bowl and stir until sugar and salt dissolve. Add the thinly sliced red onion, press down to submerge, and let sit at room temperature for at least 30 minutes, or refrigerate for up to 1 week. Drain before using.

Fry the eggs: heat neutral oil in a nonstick skillet over medium heat. Crack eggs into the pan (do not crowd) and cook until whites are set but yolks remain runny, 2–3 minutes for sunny-side-up; for over-easy, cook 1–2 minutes then flip and cook 20–30 seconds. Season with salt and black pepper.

Warm components: reheat pulled pork if needed (in foil in a 325°F oven for 15–20 minutes or gently in a covered saucepan). Keep hash and beans warm. Crumble feta and have tortilla chips ready.

Plate: on each serving plate, make a base of crispy hash (about 3/4 cup). Spoon 3/4 cup warm smoked pulled pork over the hash. Add about 1/2 cup warm beans to the side. Top pork with 2 tablespoons charred corn salsa and a generous sprinkle (about 2 tablespoons) of pickled red onion. Place two fried eggs over the pork. Scatter 2 tablespoons crumbled feta and a handful (about 1 oz) of tortilla chips around for crunch. Garnish with cilantro leaves and a lime wedge. Serve immediately so yolks run into the hash and pork.

Serving note: provide hot sauce or extra lime on the side. Leftover pork keeps well refrigerated up to 4 days.