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1 each pork shoulder, approximately 5lbs, preferably bone-in Salt Cure: 2 tablespoons salt, kosher 1 tablespoon black pepper, table grind Wet Cure: 1 each onion, medium red 3 each garlic cloves, peeled ¼ cup oregano, packed, fresh chopped ¼ cup parsley, packed, fresh chopped (preferably flat leaf) ¼ cup dark chili powder 2 tablespoons smoked paprika 2 tablespoons coriander, toasted and ground ⅓ cup vegetable oil
No nutrition information available
1.Pat pork shoulder dry and thoroughly coat with salt and pepper. 2.Let air dry in refrigerator overnight in a non-reactive baking dish. 3.Remove skin and ends from red onion and cut into eighths. 4.Add onion, herbs and spices to food processor. Pulse in food processor until it begins to break down into a liquid. 5.Drizzle oil into food processor on low until mixture is liquefied. Can be made a day ahead. 6.Rinse salt cure off pork and pat dry. 7.Completely cover with wet cure and let sit overnight uncovered in non-reactive baking dish. 8.Set the pellet to 250°F. 9.Make sure pork is thoroughly coated in wet cure. Place in smoker, fat side up. Smoke for 6-8 hours, until it reaches 165°F internal temperature and pulls apart when fork is inserted to center of shoulder. 10.Sliced pork roast and finish with a squeeze of fresh lime juice and chopped scallions.