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; 60 milliliters apple cider vinegar; 2 kgs 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; 10 servings Warm corn tortillas; 10 servings Fresh cilantro leaves; 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; 2 Tbsps light brown sugar; 121 milliliters fresh lime juice; 56 milliliters mayonnaise; 1 head Napa cabbage, finely shredded; 186 milliliters fresh orange juice; 61 grams crumbled queso fresco; 122 grams crumbled queso fresco; 2 serrano chiles; 1 large white onion, chopped

If you have around 15 hours to spend in the kitchen, Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco might be a great gluten free recipe to try. One portion of this dish contains about 58g of protein, 20g of fat, and a total of 519 calories. This recipe serves 10. This recipe covers 44% of your daily requirements of vitamins and minerals. It works well as a rather pricey main course. It will be a hit at your The Fourth Of July event. If you have hot sauce, thyme, queso fresco, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

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

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Apple

French Fries

Water

Heat the oil in a small saucepan over medium heat.

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Cooking Oil

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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.

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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

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Grill

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

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Pork

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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.

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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.

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Fresh Cilantro

Napa Cabbage

Queso Fresco

Hot Sauce

Tortilla

Pork

Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper.

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Salt And Pepper

Celery Seed

Mayonnaise

Vinegar

Cooking Oil

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Whisk

Whisk in the green onions and serrano chiles.

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Serrano Pepper

Green Onions

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Whisk

Place the cabbage and carrots in a large bowl.

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Cabbage

Carrot

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Bowl

Add the dressing and the queso fresco, and toss to combine.

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Queso Fresco

Equipment

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are great choices for Pork Shoulder. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Etude Heirloom Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 89 dollars per bottle.