Ingredients
- Dry Rub
- ¾ cup ancho chile powder
- 1/3 cup Spanish paprika
- 3 tablespoons ground dried oregano
- 3 tablespoons ground coriander
- 3 tablespoons dry mustard
- 2 tablespoons ground cumin
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons chile de arbol
- 6 lb pork butt
- Black Pepper Vinegar Sauce
- ¼ cup rice wine vinegar
- 2 heaping tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon coarsely ground black pepper
- Salt
- ½ cup plus 2 tablespoons canola/olive oil blend
- Green Onion Slaw
- 1 cup green onions, coarsely chopped
- ¼ cup red wine vinegar
- 2 serrano chiles
- 2 tablespoons mayonnaise
- Salt and pepper
- ¼ cup pure olive oil
- 1 head purple cabbage, FINELY SHREDDED
- 1 small red onion, halved and thinly sliced
- ¼ cup chopped cilantro leaves
Preparation
Step 1
Place pork, fat side up, on work surface. Place on large baking sheet. Season on both sides with salt and pepper then rub the dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 1 hour.
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 180°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
Black Pepper Vinegar Sauce
Blend in a blender until emulsified.
Green Onion Slaw
Blend green onions, vinegar, ¼ cup cold water, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste