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Smoker


2 tablespoons chopped fresh rosemary
3 oil-packed anchovies
2 cloves garlic
1 tablespoon brown sugar
2 teaspoons ground cumin
2 tablespoons Dijon mustard
1 tablespoon kosher salt, plus more as necessary
2 teaspoons freshly cracked black pepper, plus more as necessary
1/4 cup olive oil
One 5- to 6-pound bone-in pork shoulder
3 scallions, sliced
Pickled Red Onions, recipe follows, chopped
1 Fresno chile, sliced
2 cups baby arugula

Pickled Red Onions:
2 cups white wine vinegar
1/2 cup sugar
1 tablespoon kosher salt
1 tablespoon pickling spice
1 red onion, sliced 1/4-inch thick

In a small food processor, add the rosemary, anchovies, garlic, brown sugar, cumin, mustard, salt, pepper and olive oil. Process to form a thick paste.

Score the fat cap of the pork shoulder. Spread the paste all over the pork, covering evenly. Place the pork in a baking dish or on a sheet pan and cover with plastic wrap. Let marinate in the refrigerator for 12 to 24 hours (preferably for the whole 24 hours).

Take the pork out of the refrigerator 1 hour before cooking. Preheat the oven or smoker to 200 to 250 degrees F.

Place the pork shoulder on a sheet pan fitted with a rack. Roast /smoke the pork until the internal temperature of the roast registers 190 degrees F, 8 to 9 hours, or overnight. Start probe checking, meat should be like putting a probe in butter (no resistance). it can be anywhere from 190-205 depending on the cut of meat.

Remove the pork and transfer to a cutting board. Let rest for at least 15 minutes or up to 30 minutes before shredding the meat with two large forks.

While the meat is resting, pour the pan drippings from the sheet pan into a medium saucepan. Add 1 cup water to the sheet pan and scrape to loosen the browned bits from the bottom of the pan; add to the saucepan. Bring the sauce up to a boil, then simmer until slightly thickened, 3 to 4 minutes. Drizzle some sauce over the shredded pork and toss to coat. Adjust the seasonings.

Serve the pork on the cutting board or a platter, topped with the scallions, Pickled Red Onions, Fresnos, baby arugula and a drizzle of the pan sauce.

Pickled Red Onions:
Yield: 1/2 cup
Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.

Excellent