What you’ll need: 

• 4-5lbs. of pork shoulder (bone in is best)
• Smoky Espresso Beach BBQ Rub
• Apple wood chips or pellets
• Corn tortillas
• Pico de gallo
• Diced white onions
• Cilantro
• Limes
• Quesa fresca
• Avocados
• Raucous Daucus Carrot Pepper Sauce (seriously, it’s good on everything)

Directions:

This dish is best prepared in two phases, so be sure to start the process the day before you plan to feast for the best flavor! 

The day before, cut a cross hatched pattern through the fat cap of the pork shoulder. Go just deep enough to reach the beginning of the meat. Then, generously cover the entire pork shoulder with our Smoky Espresso Rub. Make sure you thoroughly coat the meat, rubbing it deeply into the cross hatched pattern on the fat cap. Wrap your pork shoulder in plastic wrap and refrigerate overnight for up to 24 hours. 

The day of your feast, your meat will have had plenty of time to soak in that smoky, delicious flavor and you’re ready to throw it on the grill. First, set up your BBQ grill with apple wood chips or pellets. If you’re using a gas grill, turn off the center burners and only use the burners on the left and right. If you’re using a charcoal grill, move the charcoal off to the sides, leaving the center open. You’ll want to place your meat right in the center once your grill has started to smoke. Then, arrange your charcoal or turn your burners on low to keep your grill at an even 300 degrees. Smoke the meat for 3-4 hours (this will depend on the weight of your pork shoulder). Remove when the internal temperature reaches 190-195 degrees. Allow your pork to rest for at least 30 minutes before serving.