Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco

Name: Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco
Prep time: 15 h
Cook time: 15 h
Total time: 15 h
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps heaping tablespoons ancho chile powder; 59 milliliters apple cider vinegar; 2 kilograms boneless pork shoulder (about; 2 Tbsps canola oil; 1 large carrot, julienned; 1 teaspoon celery seeds; 1 or 2 chipotle in adobo, finely chopped; 10 servings Warm corn tortillas; 1 leave Fresh cilantro; 4 sprigs fresh thyme; 3 cloves garlic, chopped; 4 green onions, coarsely chopped; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 10 servings Hot sauce; 10 servings Kosher salt and freshly ground pepper; 2 Tbsps light brown sugar; 118 milliliters fresh lime juice; 59 milliliters mayonnaise; 1 head Napa cabbage, finely shredded; 177 milliliters fresh orange juice; 118 milliliters crumbled queso fresco; 237 milliliters crumbled queso fresco; 2 serrano chiles; 1 large white onion, chopped

Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco is a gluten free main course. This recipe serves 10. One serving contains 526 calories, 57g of protein, and 23g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up napa cabbage, apple cider vinegar, cilantro leaves, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes roughly 15 hours.

Instructions

Watch how to make this recipe.

Special equipment: 2 cups wood chips (hickory or apple), soaked in water 30 minutes

Ingredients you will need

Apple

French Fries

Water

Heat the oil in a small saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved.

Ingredients you will need

Ancho Chili Powder

Orange Juice

Brown Sugar

Lime Juice

Coriander

Chipotle Chiles

Garlic

Onion

Cumin

Sugar

Thyme

Water

Remove from the heat and let cool.

Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.

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Marinade

Pork

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Frying Pan

Remove the pork from the refrigerator 30 minutes before cooking.

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Pork

Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.

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French Fries

Equipment you will use

Grill

Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F.

Ingredients you will need

Pork

Equipment you will use

Grill

Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours.

Ingredients you will need

French Fries

Pork

Let the pork rest 30 minutes.

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Pork

Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.

Ingredients you will need

Fresh Cilantro