· 7-8 Pound Whole Pork Shoulder
Latin Spice Dry Rub
- 4 Tablespoons Dark Brown Sugar
- 4 Tablespoons Chili Powder
- 3 Tablespoons Sea Salt
- 2 Tablespoons Cumin
- 2 Tablespoons Ground Coriander
- 2 Tablespoons Fresh Ground Black Pepper
- 1 Tablespoon Red Pepper Flakes
- 1 Teaspoon Mustard Powder
Salsa Verde Mop
- 1 Can Chicken Broth
- 2 Cups Salsa Verde
- 1 Jalapeno Pepper – chopped
- 1/2 Brown onion – chopped
- 3 Tablespoons Fresh Cilantro – chopped
- 2 Tablespoon Fresh Oregano – chopped
- 2 Teaspoon Cumin
- 2 Teaspoon Ground Coriander
Mix the spices for the dry rub, liberally pour the rub onto the pork and rub it in then wrap the meat in foil and set in the refrigerator for at least an hour before grilling. To get smoky wood flavor on a gas grill soak wood chips for at least 30 minutes. A mix of orange wood chips and mesquite chips will create terrific smoke flavor for pork. Take a handful of soaked chips and place in the center of a sheet of aluminum foil then fold the foil over itself to create a packet and fold up the ends. Use a fork or knife to cut several slits on the top of the pack to allow the smoke to escape.
Light both sides of the grill to begin and get the grill hot. Put a smoke chip pack on one side of the grill and the pork shoulder on the other. Cook for 5 minutes on each side over direct heat for a quick sear to lock in the juices then place the meat in a roasting pan and turn off the burner below. Turn the other burner to low. The grill should be about 250 degrees with one burner on low.
Set aside 1/2 of the mop sauce and thin the remaining half with tequila or Mexican Lager. Mop the pork shoulder every hour and change the smoke packs every 2-3 hours as needed. After about 16 hours you will have a terrific crust on the outside of the meat and the inside will be very tender and moist. Take the meat off of the grill, shred with a fork and knife, and enjoy. Mix in additional salsa verde or the remaining mop sauce if you like.