Loading Video...
Recipe courtesy of Bobby Flay

Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 15 hr
  • Prep: 20 min
  • Inactive: 9 hr 30 min
  • Cook: 5 hr 10 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Napa Cabbage Slaw:

Directions

Special equipment:
2 cups wood chips (hickory or apple), soaked in water 30 minutes
  1. Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.
  2. Remove the pork from the refrigerator 30 minutes before cooking.
  3. Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.
  4. Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes.
  5. Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.

Napa Cabbage Slaw:

  1. Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine.
40m Intermediate 100%
CLASS
27m Easy 99%
CLASS
30m Easy 99%
CLASS
14m Intermediate 99%
CLASS
24m Easy 95%
CLASS
10m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now