Lunch / Dinner
Smoked Pork Roast barbacoa-style
As with any fiesta, food takes center stage and barbacoa — or barbecue — is the star in this Cinco de Mayo cookout. Slowly smoked pork shoulder accented with freshly made salsas and pickled onions is just right, no matter what you put it on.
Smoked paprika, ancho, and chipotle powders add depth to the marinade. Substitute 1 Tbsp. regular chili powder if you don’t want to buy separate chili powders.
Purée tomatoes, onions, oil, garlic, sage, oregano, agave, cumin, salt, paprika, chili powders, and lime juice in a food processor; transfer to a large bowl. Toss pork in marinade, turning to coat; cover and refrigerate 4 hours or overnight, tossing occasionally.
Remove pork from marinade, letting excess drip off; reserve marinade to baste pork. Let pork come to room temperature before smoking, 30 minutes. Soak wood chips or chunks in water according to package directions.
Preheat grill for indirect grilling, heating all the burners on medium-high, 15 minutes, then reduce heat to medium; turn off half the burners.
Drain wood chips and transfer to a smoking box or a foil tray. (If using wood chunks, place over direct heat to begin smoldering.)
Grill pork shoulder indirectly, covered, turning and basting with reserved marinade every hour until a thermometer inserted into several places registers 185–190°, 5–6 hours. (Stop basting in last 30 minutes.) Let pork rest 20 minutes before pulling meat apart; discard bone, fat, and gristle.
Serve pork on rolls or tortillas with Orange Pickled Red Onions, Green Chile Salsa, and Chipotle Tomato Salsa.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 10g 50%
Cholesterol 134mg 44%
Sodium 553mg 23%
Carbs 9g 3%
*Percent Daily Values are based on a 2,000 calorie diet.