Ingredients
- 3 tablespoons canola oil
- 6 garlic cloves, chopped
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 1/2 cup ancho chile powder
- 4 canned chipotles in adobo, finely chopped
- Grated zest of 2 oranges
- 1 cup fresh orange juice
- 6 tablespoons packed light brown sugar
- 2 tablespoons chopped fresh thyme
- 1 (5lb) boneless pork shoulder
- Kosher salt and freshly ground black pepper
- 1 dozen soft hamburger buns
Preparation
Step 1
1. Heat oil in a small saucepan over medium ehat. Add the garlic and cook until soft, about 1 minutes. Add the cumin, coriander, and ancho powder and cook for 1 minutes. Add 1 cup water and cook for 2 minutes. Add the chipotles, orange zest, orange juice, lime zest, lime juice, brown sugar, and thyme and cook until the brown su8gar is dissolved, 2 minutes. Remove from the ehat and let cool (the adobo sauce can be made ahead and stored, covered, in the refrigerator for up to 2 days).
2. Put the pork in a large plastic zip top bag, add half of the adobo sauce, and refrigerate for at least 8 hour and up to 24 hours.
3. Remove the pork from teh refrigerator 1 hour before cooking and pat dry with paper towels, Discard the marinade.
4. Soa 2 cups hickory or apple woor chips in water for at least 30 minutes. Divide the remaining adobo sauce in half: one half for basting and one half for serving.
5. Heat your smoker according ot the manufacturer's insturctions. If using a charcoal grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. Put half of hte drained wood chips over the hot cols, add the cooking grate, and close the cover. Open the vents halfway and mainting a temperature between 225 and 250 let smoke build for 10 minutes.
6. Season the pork with salt and pepper. Add the porl to the smoker or grill over the pan filled with water and close the cover. Smoke, turning over the pork and brushing it with some of the sauce every 45 minutes, until it reaches an internal temperature of 180. This can take about 6 hours. Adjust the heat as needed to maintain the temperature, add drained wood chips and hot coals as needed, add more water to the drip pan if needed.
7. Remove the pork from the grill, tent loosely with foil, and let rest for 20 mintues. Using tongs, pull the pork into bite sized pieces.
8. Mound the pork on a platter, pouring any accumulated juices over the meat. Toss with some of the reserved sauce and mound on buns.