The Southwestern Grill by Michael McLaughlin

Author:Michael McLaughlin [McLaughlin, Michael]
Language: eng
Format: epub
Publisher: Harvard Common Press

Smoked Pork Shoulder Adobo

The most seductive cut of meat for slow smoking has to be the pork shoulder. Well-marbled with fat, it cooks up rich and tender, its naturally sweet flavor the perfect contrast to the sharp wood smoke. This recipe, a hybrid of Tex-Mex and Mexican methods, with a little touch of Carolina barbecue tossed in, produces enough smoked pork to transform into barbecued soft pork tacos, plus extra to stash in the freezer for another meal. You can use any barbecue sauce in the book, even resort to bottled if you must, but the deeply flavorful, red chile-based Mexican barbecue sauce called adobo makes for sublime eating.

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