Smoke & Spice Recipe

Mix the Spices

In a small bowl, combine paprika, cayenne pepper, brown sugar, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are blended together.

Trim and Score

Trim any excess fat from the pork shoulder and lightly score the surface with a knife in a crisscross pattern. This will help the rub penetrate the meat.

Apply the Spice Rub

Generously apply the spice rub all over the pork shoulder, ensuring to cover every surface. For best results, let it sit in the refrigerator for at least 1 hour, or overnight if possible.

Mix the Marinade

In a separate bowl, whisk together the apple cider vinegar, olive oil, liquid smoke, and honey until well combined.

Marinate the Meat

Place the seasoned pork shoulder in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Preheat the Oven

Preheat your oven to 300°F (150°C).

Roast the Pork

Remove the pork shoulder from the marinade and place it on a roasting rack in a baking dish. Roast in the preheated oven for about 4-5 hours, or until the internal temperature reaches 195°F (90°C).

Rest the Meat

Once cooked, remove the pork from the oven and let it rest for at least 30 minutes before shredding.

Shred and Serve

Shred the pork using two forks and serve it on a platter. Garnish with fresh cilantro and lime wedges.