Bbq Pork Smoking Board Recipe

Season

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub the spice mixture all over the pork, pressing to adhere.

Sear

Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. When shimmering, sear the pork 3–4 minutes per side until well browned. Transfer pork to a plate briefly.

Braise

Preheat oven to 300°F (150°C). Add cola and apple cider vinegar to the pot, scraping up browned bits. Return pork to the pot, cover tightly, and transfer to the oven. Braise until the pork is fork-tender, about 3 to 3½ hours (internal temperature ~195–205°F / 90–96°C will shred easily).

Shred and Sauce

Remove pork to a cutting board or bowl and shred with two forks, discarding any large pieces of fat. Skim and discard excess fat from cooking liquid. Stir 1 cup prepared BBQ sauce into the shredded pork. If meat seems dry, add 1/4 cup of reserved braising liquid. Keep warm. (Reserve about ½ cup of the shredded pork to test with glaze later if desired.)

In a small saucepan combine ½ cup cola and 2 tablespoons brown sugar. Bring to a gentle boil over medium heat and reduce to a simmer until syrupy, about 6–8 minutes. Stir in 1 tablespoon butter and ½ cup prepared BBQ sauce. Simmer 2 more minutes to thicken slightly. Remove from heat and let cool a minute. Taste and adjust — if too sweet add a squeeze of lime.

If using a grill or broiler to finish the shredded pork, toss 1 cup shredded pork with 2–3 tablespoons of the cola glaze and spread in a thin layer on a foil-lined heatproof pan. Heat on a hot grill or under a hot broiler 2–3 minutes to glaze and slightly caramelize, watching carefully to prevent burning. Return glazed pork to the warm pork pile.

While the pork braises, slice bell peppers into ½-inch strips and cut the yellow onion into ½-inch slices or half-moons. Toss peppers and onion with olive oil, salt and black pepper.

Heat a large cast-iron skillet or grill pan over medium-high heat until hot. Add the peppers and onions in a single layer and cook, stirring occasionally, until softened and charred in spots, about 8–10 minutes. Remove from heat and keep warm.

Warm tortillas by stacking them, wrapping in foil, and placing in a 350°F (175°C) oven for 8–10 minutes, or individually warm in a dry skillet over medium heat about 20–30 seconds per side.

If you want cheese-melted tortillas (fajita-style cheese melt), melt 1 tablespoon butter in a skillet over medium heat. Place a tortilla in the skillet, sprinkle 1/4 cup shredded cheese on one half, top with a little of the warmed pulled pork and peppers if desired, fold the tortilla over and toast until golden and cheese is melted, about 1–2 minutes per side. Repeat for remaining tortillas.

Arrange a serving board or platter for family-style passing. Place warm tortillas in a stack at one end, a bowl of shredded warm pork in the center, grilled peppers & onions beside it, and small bowls for guacamole, sour cream, shredded lettuce and extra cheese around the board. Spoon extra cola glaze into a small bowl for drizzling.

To build: take a warm tortilla, add a small handful of shredded lettuce, 2–3 tablespoons shredded pork (top with a little extra glaze if you like), some grilled peppers & onions, a spoonful of guacamole, and a dollop of sour cream. Fold or roll and eat. Garnish with chopped cilantro and a squeeze of lime.

Serve immediately while warm. Leftover pork keeps in refrigerator up to 4 days; reheat gently with a splash of reserved braising liquid or additional cola glaze to restore moisture.