Mohamed Shili This slow-smoked pork shoulder is tender, juicy, and packed with smoky flavor. It’s cooked low and slow for hours, giving it a deep, rich taste. Served in warm tortillas with crunchy Napa cabbage slaw, crumbled queso fresco, and a touch of hot sauce, this dish is perfect for a flavorful meal.
Ingredients Needed:
- 2 tablespoons canola oil
- 4 sprigs fresh thyme
- 3 cloves garlic, chopped
- 1 large white onion, chopped
- 2 heaping tablespoons of ancho chile powder
- 2 tablespoons light brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 or 2 chipotle in adobo, finely chopped
- 1 boneless pork shoulder (about 5 pounds)
- Warm corn tortillas
- Napa Cabbage Slaw
- Hot sauce
- Fresh cilantro leaves
- 1 cup crumbled queso fresco
Napa Cabbage Slaw:
- 1/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons canola oil
- 1 teaspoon celery seeds
- Kosher salt and freshly ground pepper
- 4 green onions, coarsely chopped
- 2 serrano chiles
- 1 head Napa cabbage, finely shredded
- 1 large carrot, julienned
- 1/2 cup crumbled queso fresco
How To Make Slow-Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco?
- Make the Marinade: Heat canola oil in a small saucepan over medium heat. Add thyme, garlic, and onion, and cook for 2-3 minutes until fragrant. Stir in ancho chile powder, brown sugar, cumin, and coriander. Add orange juice, lime juice, water, and chipotle, stirring until the sugar dissolves. Remove from heat and let cool.
- Marinate the Pork: Place the pork shoulder in a large pan. Pour the cooled marinade over the pork, making sure it’s well coated. Cover and refrigerate overnight.
- Prepare for Smoking: Take the pork out of the fridge 30 minutes before cooking. Preheat a charcoal grill for indirect heat and place soaked wood chips over the hot coals.
- Smoke the Pork: Place the pork on the grill, cover, and let it smoke at 220°F. Keep adding wood chips as needed. Smoke until the internal temperature reaches 140°F, then continue cooking until it reaches 190°F. This takes about 5 hours.
- Rest and Shred: Let the pork rest for 30 minutes, then shred it with two forks.
- Make the Slaw: In a bowl, whisk mayonnaise, apple cider vinegar, canola oil, and celery seeds until smooth. Season with salt and pepper. Stir in green onions and serrano chiles. Toss Napa cabbage and carrot with the dressing. Add queso fresco and mix well.
- Assemble and Serve: Fill warm tortillas with shredded pork. Top with slaw, hot sauce, cilantro, and crumbled queso fresco. Serve warm.
Recipe Tips:
- Marinate for Maximum Flavor: Let the pork sit in the marinade overnight so it absorbs all the spices and juices. This makes the meat extra tender and flavorful.
- Keep the Grill Temperature Steady: The best-smoked pork needs low and slow cooking. Keep your grill at 220°F the whole time to avoid drying out the meat.
- Use a Meat Thermometer: Don’t guess when the pork is done! Smoke until 140°F, then let it reach 190°F for tender, fall-apart meat.
- Let the Pork Rest Before Shredding: After smoking, let the pork rest for 30 minutes before shredding. This keeps the juices inside, making the meat moist and flavorful.
- Make the Slaw Just Before Serving: Fresh slaw is crispy and flavorful, but if you make it too early, it can get soggy. Toss the dressing with the cabbage just before serving for the best texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover pork cool to room temperature first. Then, store it in an airtight container and keep it in the fridge for up to 4 days. Store the slaw separately to keep it fresh and crunchy.
- Freeze: Cool the pork completely before placing it in a freezer-safe container or a sealed bag. Freeze for up to 3 months.
- Reheat: Heat a pan over medium-low heat. Add the shredded pork with a little water or broth and stir occasionally for about 5 minutes, or until hot.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 600mg
- Potassium: 750mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 35g
Try More Bobby Flay Recipes:
- Bobby Flay Pork Chops And Applesauce
- Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija
- Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs
Bobby Flay Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco
Description
This slow-smoked pork shoulder is tender, juicy, and packed with smoky flavor. It’s cooked low and slow for hours, giving it a deep, rich taste. Served in warm tortillas with crunchy Napa cabbage slaw, crumbled queso fresco, and a touch of hot sauce, this dish is perfect for a flavorful meal.
Ingredients
Napa Cabbage Slaw:
Instructions
- Make the Marinade: Heat canola oil in a small saucepan over medium heat. Add thyme, garlic, and onion, and cook for 2-3 minutes until fragrant. Stir in ancho chile powder, brown sugar, cumin, and coriander. Add orange juice, lime juice, water, and chipotle, stirring until the sugar dissolves. Remove from heat and let cool.
- Marinate the Pork: Place the pork shoulder in a large pan. Pour the cooled marinade over the pork, making sure it’s well coated. Cover and refrigerate overnight.
- Prepare for Smoking: Take the pork out of the fridge 30 minutes before cooking. Preheat a charcoal grill for indirect heat and place soaked wood chips over the hot coals.
- Smoke the Pork: Place the pork on the grill, cover, and let it smoke at 220°F. Keep adding wood chips as needed. Smoke until the internal temperature reaches 140°F, then continue cooking until it reaches 190°F. This takes about 5 hours.
- Rest and Shred: Let the pork rest for 30 minutes, then shred it with two forks.
- Make the Slaw: In a bowl, whisk mayonnaise, apple cider vinegar, canola oil, and celery seeds until smooth. Season with salt and pepper. Stir in green onions and serrano chiles. Toss Napa cabbage and carrot with the dressing. Add queso fresco and mix well.
- Assemble and Serve: Fill warm tortillas with shredded pork. Top with slaw, hot sauce, cilantro, and crumbled queso fresco. Serve warm.
Notes
- Marinate for Maximum Flavor: Let the pork sit in the marinade overnight so it absorbs all the spices and juices. This makes the meat extra tender and flavorful.
- Keep the Grill Temperature Steady: The best-smoked pork needs low and slow cooking. Keep your grill at 220°F the whole time to avoid drying out the meat.
- Use a Meat Thermometer: Don’t guess when the pork is done! Smoke until 140°F, then let it reach 190°F for tender, fall-apart meat.
- Let the Pork Rest Before Shredding: After smoking, let the pork rest for 30 minutes before shredding. This keeps the juices inside, making the meat moist and flavorful.
- Make the Slaw Just Before Serving: Fresh slaw is crispy and flavorful, but if you make it too early, it can get soggy. Toss the dressing with the cabbage just before serving for the best texture.
Bobby Flay Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco