Cocoa Smoked Pulled Pork w/ Cilantro Lime Jalapeño Slaw

Cocoa Smoked Pulled Pork w/ Cilantro Lime Jalapeño Slaw

Cocoa Smoked Pulled Pork

Serves 15-20

8-10 lb Pork Shoulder (boston butt)

Brine

  • 8 cups Apple Cider
  • 4 Cups Water
  • 3 Cups Apple Cider Vinegar
  • 1 cup Kosher Salt
  • 1 cup brown sugar
  • 3/4 Cup Worcestershire sauce
  • 3 Tb Garlic Powder
  • 3 Tb Onion Powder

Mix all brine ingredients in a non reactive bowl or bucket, make sure all Salt & Sugar dissolves.  Place Pork shoulder in brine, cover and refrigerate for 12 hours. Remove Pork from brine, pat dry.  Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225F and preheat, lid closed, for 10 to 15 minutes. While smoker preheats, inject some of the brine into the pork (reserve extra brine for mop) and prep pork to hold rub by lightly covering it with prepared yellow mustard.  Then liberally cover it with rub:

Rub

  • 1/2 Brown Sugar
  • 2 Tb Kosher Salt
  • 2 tsp Cayenne Pepper
  • 2 tsp White Pepper
  • 3 TB Paprika
  • 2 tsp Mustard Powder
  • 2 TB garlic powder
  • 2 Tb onion powder
  • 3 tsp cocoa powder

Place Pork in Traeger Smoker and smoke for 6 hours, then move to a disposable aluminum pan and continue to smoke until pork falls apart (generally 12-15 total cooking hours, or more… be patient).  Once complete, cover with foil and place in oven to rest for 1 hour. Once rested, separate drippings from pork and shred pork.  Out fat from drippings and then add the drippings back in, toss and serve on grilled buns of choice topped with Coleslaw.

 

cilantro-lime-jalapeno-slaw-recipe

Cilantro Lime Jalapeño Coleslaw

  • 1/2 Head of Green Cabbage (thinly sliced)
  • 1/2 Head of purple Cabbage (thinly sliced)
  • 1/2 bunch of Cilantro roughly chopped
  • 4 Green Onions
  • 1-2 Jalepeno (de-veined and de-seeded, thinly sliced)
  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayo
  • Zest of 2 limes
  • Juice of 2 limes
  • 1 1/2 Tb Sugar
  • Kosher Salt & Pepper to taste

Put cabbages, cilantro, green onions & jalapeños in large bowl.

In a small bowl mix remaining ingredients, then pour into large bowl with cabbage and toss.  Serve immediately or store in fridge until ready to serve.