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Smoker, Mexican


Marinade
Orange juice
whole head of garlic rough chopped

Spice Rub:
3 Tablespoons Chili Powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne Pepper

For The Mop and Sauce:
1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub

1. Pierce the roast all over to let the marinade work its way in. Place roast in a plastic bag with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
3. Make the rub by mixing together all the ingredients in a bowl and set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours if you have the time.
4. Make the mop sauce mix all ingredients together and set aside about 3/4 - 1 cup for later when the meat is done to use as a finishing sauce.
5. Set up a charcoal grill for indirect grilling, medium hot (300 max), and use mesquite/pecan chips for smoke.
6. Smoke the roast for about 4-5 hours or as long as it takes to get to 195, add coals every hour and a handful or two of wood chips. Liberally mop the roast with the mop sauce about every 45 minutes to an hour.
7. Cook until it's well done (195) in the center - this will help it shred easier.
8. When it's done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
9. Ladle the remaining mop sauce over the shredded pork.
10. When serving quick fry the pork and serve with your favorite sides.

This is also excellent on chicken, follow the directions and smoke for about 2 hours till done.

Excellent