-
1
Pork shoulder dry rub.
-
2
Add, ancho chili powder, paprika, ground dried oregano, ground coriander, dry mustard, ground cumin, kosher salt, freshly ground black pepper, chile de arbol, Salt and freshly ground black pepper.
-
3
combine all these dry ingredients and rub the pork shoulder with it. I let it sit in the fridge for about 24 hours but you can use immediately if you like. If you do refrigerate it, make sure one you remove it from the refrigerator you let it come to room temperature before you start cooking it.
-
4
soak your wood chips in water for about half an hour before use.
-
5
Smoke it for about 5 or 6 hours at about 225 degrees.
-
6
Add fresh wood chips every 45 minutes or so.
-
7
Cook until internal temperature reads about 155 or 160.
-
8
let it sit for about half an hour before pulling the meat.
-
9
Black pepper vinegar sauce.
-
10
1/4 cup rice wine vinegar.
-
11
2 tablespoons Dijon mustard.
-
12
2 teaspoons honey.
-
13
1/2 teaspoon whole black peppercorns.
-
14
Salt.
-
15
1/2 cup plus 2 tablespoons canola/olive oil blend Water, if needed.
-
16
Add Rice wine Vinegar, Dijon Mustard, honey, peppercorns and salt in a blender and drizzle the oil until a good consistency is reached. if its too thick add some water.
-
17
Slaw.
-
18
Cut all vegetables and put in large bowl.
-
19
combine vinegar, mayonnaise, salt and pepper, and honey in a blender. while blending the dressing, slowly drizzle in the olive oil to emulsify.
-
20
Toss vegetation with the dressing and it should be ready to go.
-
21
maybe add salt and pepper to taste but that should be a good amount.
-
22
Pull the pork and put it on buns of your choice. Add the Black pepper vinegar sauce on the meat and then finish with a heap of the slaw.
