Han Smoked Cholo Pork Recipe

Prep rub and pork

Mix kosher salt, black pepper, chili powder, ground cumin, smoked paprika, brown sugar and minced garlic in a small bowl. Pat pork shoulder dry with paper towels. Rub vegetable oil all over the pork, then massage the dry rub evenly onto the meat, pressing so it adheres. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Set up smoker

Preheat smoker to 225°F (107°C). Add hickory or mesquite wood chunks according to your smoker's instructions. Place a shallow foil pan filled with 1 cup water or apple juice on the lower grate to maintain moisture.

Smoke the pork

Place the pork shoulder fat-side up on the smoker grate. Smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on size. Every 1–1.5 hours, spritz the pork lightly with a mixture of apple cider vinegar and water (1:1) if you want a moist bark. Maintain smoker at 225°F and replenish wood/water as needed.

Rest and shred

When pork hits target temp and a probe slides in with little resistance, remove from smoker and tent loosely with foil. Rest 30–45 minutes. Use two forks or meat claws to pull the pork into shreds. Discard excess fat pieces. If desired, fold in 1/2–3/4 cup of the BBQ sauce and 1 tsp chipotle in adobo for a saucier finish, adjusting to taste.

In a large bowl combine shredded green and red cabbage, grated carrot, sliced green onion and chopped cilantro.

In a small bowl whisk together mayonnaise, crema (or sour cream), fresh lime juice, apple cider vinegar, honey, salt and black pepper until smooth.

Pour dressing over vegetables and toss thoroughly to coat. Taste and adjust seasoning with more salt, lime or honey as needed. Refrigerate at least 20 minutes before serving to let flavors meld.

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Bring to a simmer to dissolve sugar and salt, then remove from heat.

Place sliced jalapeños and smashed garlic clove into a clean jar. Pour hot brine over jalapeños, let cool to room temperature, then seal and refrigerate at least 30 minutes before using. Keeps in fridge for 2–3 weeks.

Combine 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt in a jar or bowl. Add thin cucumber slices, stir to combine, and let sit in refrigerator at least 20 minutes. Use as crisp sweet-tart pickles on the sandwich.

If using, warm the BBQ sauce slightly in a small saucepan and stir in minced chipotle to taste (start with 1 tsp). Keep warm on very low heat or off and covered.

Lightly toast rolls or bolillo halves on a griddle or in a hot oven until golden.

Build sandwiches: spread a thin layer of sauce on the bottom roll, pile 3–4 oz (about 1/2 cup) smoked cholo pork on top, spoon additional BBQ sauce if desired, add a generous handful of slaw, top with several jalapeño pickle rings and a few cucumber pickles. Garnish with cilantro leaves and a squeeze of lime. Close sandwich and serve immediately.

Leftover pork can be refrigerated up to 4 days or frozen for 3 months. Reheat gently in a covered pan with a splash of water or in a 300°F oven until warmed through, adding BBQ sauce as desired.