Pulled Pork Recipe

Prepare pork

Trim excess silver skin and very large pockets of fat from the pork shoulder, leaving a thin layer for flavor. Pat the pork dry with paper towels.

Make rub

In a small bowl combine kosher salt, coarse black pepper, ground cumin, dried oregano, brown sugar, garlic powder, and smoked paprika. Rub vegetable oil evenly over the pork, then massage the dry rub all over the meat, pressing it into crevices.

Set up smoker/oven

Preheat smoker to 225°F (107°C). If using an oven, preheat to 275°F (135°C) and place a shallow pan of wood chips or soaked chunks nearby for smoke flavor, if desired.

Smoke/braise

Place pork on the smoker grate and add a pan underneath to catch drippings. Pour orange juice, lime juice, apple cider vinegar and water (or stock) into the pan along with bay leaves. Smoke the pork until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours depending on size. If oven-braising, put the pork in a deep roasting pan with the liquid and cover tightly with foil; roast until 195–205°F.

Rest and shred

Remove pork and tent with foil for 30 minutes. Reserve 1/2 cup of the cooking liquid, then shred the pork with two forks or meat claws, pulling into bite-sized pieces. If you want slightly crisp carnitas, spread shredded pork on a rimmed baking sheet, drizzle a little reserved cooking liquid and broil or place back in a hot smoker/oven at 450°F (232°C) for 8–12 minutes, turning once, until edges get crispy.

Combine apple cider vinegar, water, sugar, and kosher salt in a small saucepan and bring to a simmer until sugar and salt dissolve. Place sliced red onion and peppercorns in a heatproof jar. Pour hot pickling liquid over onions, press down so onions are submerged, cool to room temperature, then refrigerate at least 30 minutes (best 2 hours). Store in fridge up to 2 weeks.

In a large bowl whisk together lime juice, olive oil, honey, kosher salt and black pepper. Add shredded cabbage and chopped cilantro; toss to coat evenly. Let sit 10–15 minutes before serving to soften slightly. Adjust seasoning to taste.

Bring a small pot of water to a simmer. Add tomatillos and jalapeño and cook 4–5 minutes until tomatillos soften and turn slightly opaque. Drain and transfer to a blender or food processor. Add chopped white onion, garlic, cilantro, lime juice and salt. Blend until mostly smooth, adding up to 2 tablespoons water to reach desired consistency. Taste and adjust salt or lime as needed. Chill or serve at room temperature.

Warm tortillas in a dry skillet or wrapped in foil in a low oven. Place a generous portion of pulled pork on each tortilla or roll. Spoon a little reserved cooking liquid over pork if desired to moisten. Top with a small handful of dressed cabbage, a few slices of pickled red onion, a spoonful of salsa verde, crumbled queso fresco and fresh cilantro leaves. Serve with lime wedges on the side.