Ingredients
1 4- to 6-lb. boned pork shoulder or butt
Achiote Seasoning Paste:
1/3 C fresh orange juice
3 T achiote paste
2 T coarse kosher or sea salt
2 T coarsely ground black pepper
1 T garlic powder
1 T crumbled dried oregano
1 tsp cayenne
Orange “Mop” Sauce:
1/3 C fresh orange juice
2 C cider vinegar or white distilled vinegar
2 T butter
1 tsp coarse kosher or sea salt
Cooking and Serving:
2 to 3 C cherry or hickory wood chips
1/2 C thinly sliced green onions
1/2 C chopped fresh cilantro
Chipotle Coleslaw, tortillas, crumbled queso fresco, sliced avocado, lime wedges, and/or hot sauce
Preparation
The night before, cut pork shoulder lengthwise into two equal pieces, removing excess fat as needed. Combine seasoning-paste ingredients in a small bowl. Massage pork well with paste, transfer to a large resealable plastic bag and refrigerate at least 8 hours.
45 min before you’re ready to begin barbecuing, remove pork from refrigerator and let sit at room temperature.
Combine mop-sauce ingredients with 1 cup water in a saucepan and warm up over low heat. Set aside 3/4 cup sauce to drizzle over meat just before serving.
Put wood chips in a bowl, cover with water, and soak at least 30 minutes.
Prepare grill for barbecuing When temperature reaches 300°, lay meat on a cleaned and oiled cooking grate directly over drip pan and cover grill with lid.
Try to maintain a temperature between 250° and 300° throughout cooking (see “How to Control Your Heat,” below).
After 1 hr, remove lid and, using a heatproof brush, baste meat all over with mop sauce. Add 10 to 15 briquets to fire (or more if coals have burned down significantly) and scatter an additional 1/3 cup drained soaked wood chips over coals. Check water level in drip pan; add more water as needed. Cover and keep smoking meat, maintaining grill temperature.
Repeat process (mopping meat, adding 10 to 15 briquets and 1/3 cup chips, checking water level) every hour, turning occasionally, until internal temperature of each pork piece reaches 190° and meat shreds easily, 1 1/2 hours per pound (3 to 5 hours total). If thermometer reads 190° but meat isn’t tender, cook 30 minutes more.
Lift meat from grill and wrap in a double layer of heavy-duty foil, sealing tightly. Let meat steam at room temperature for about 30 minutes, then unwrap, reserving any juices that have accumulated in foil.
