Bobby Flay Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco Recipe

This Slow Smoked Pork Shoulder recipe is a tender and juicy meal, which is made with pork shoulder and ancho chile powder. It’s the perfect weekend BBQ meal, ready in about 6 hours and 30 minutes, plus overnight marinating.

Bobby Flay Slow Smoked Pork Shoulder Recipe Ingredients

For the Pork and Marinade:

• 2 tablespoons canola oil
• 4 sprigs fresh thyme
• 3 cloves garlic, chopped
• 1 large white onion, chopped
• 2 heaping tablespoons of ancho chile powder
• 2 tablespoons light brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/4 cup water
• 1 or 2 chipotle in adobo, finely chopped
• 1 boneless pork shoulder (about 5 pounds)

For the Napa Cabbage Slaw:

• 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons canola oil
• 1 teaspoon celery seeds
• Kosher salt and freshly ground pepper
• 4 green onions, coarsely chopped
• 2 serrano chiles, finely minced
• 1 head Napa cabbage, finely shredded
• 1 large carrot, julienned
• 1/2 cup crumbled queso fresco

For Serving:

• Warm corn tortillas
• Hot sauce
• Fresh cilantro leaves
• 1 cup crumbled queso fresco

How To Make Slow-Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco

1. Make the Marinade: Heat canola oil in a small saucepan over medium heat. Add the thyme, garlic, and onion, and cook for 2-3 minutes until fragrant. Stir in the ancho chile powder, brown sugar, cumin, and coriander. Pour in the orange juice, lime juice, water, and chopped chipotle, stirring until the sugar dissolves. Remove from the heat and let the marinade cool completely.
2. Marinate the Pork: Place the pork shoulder in a large pan or resealable bag. Pour the cooled marinade over the pork, making sure it’s well coated. Cover and refrigerate overnight.
3. Prepare the Smoker: Take the pork out of the fridge 30 minutes before cooking to come to room temperature. Preheat a smoker or charcoal grill for indirect heat at 220°F. Place soaked wood chips over the hot coals.
4. Smoke the Pork: Place the pork on the grill away from the direct heat, cover, and let it smoke. Add more wood chips as needed to maintain a steady stream of smoke. Smoke until the internal temperature of the pork reaches 190°F. This will take about 5 hours.
5. Rest and Shred: Remove the pork from the smoker, transfer it to a cutting board, and let it rest for 30 minutes. After resting, use two forks to shred the meat.
6. Make the Slaw: In a large bowl, whisk together the mayonnaise, apple cider vinegar, canola oil, and celery seeds until smooth. Season with salt and pepper. Stir in the green onions and serrano chiles.
7. Assemble the Slaw and Serve: Just before serving, add the shredded Napa cabbage and julienned carrot to the dressing and toss to combine. Gently fold in the crumbled queso fresco. To serve, fill warm tortillas with the shredded pork and top with the slaw, hot sauce, fresh cilantro, and extra crumbled queso fresco.

Recipe Tips

• How to get the most flavor in the pork? Letting the pork marinate overnight is a crucial step. It allows the complex flavors of the ancho chile, citrus, and spices to penetrate deep into the meat, resulting in a much more flavorful and tender final product.
• How do I maintain a steady temperature in my smoker? For low-and-slow cooking, consistency is key. Use a grill thermometer to monitor the temperature and adjust your vents as needed. Adding a few new coals and wood chips every hour will help you maintain a steady 220°F.
• Why do I need to let the pork rest? Resting the pork for 30 minutes after cooking is non-negotiable. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. Slicing or shredding it too early will cause all that flavorful juice to run out, resulting in dry pork.
• How do I keep my slaw crispy? To prevent a soggy slaw, make the dressing ahead of time but only toss it with the shredded cabbage and carrots right before you are ready to serve. This will ensure the vegetables stay fresh and crunchy.

What To Serve With Smoked Pork Shoulder

While this recipe is perfect for tacos, the flavorful shredded pork is also delicious served in other ways.

• Piled onto a soft brioche bun for a pulled pork sandwich.
• As a topping for nachos with cheese, jalapenos, and sour cream.
• Served over a bowl of rice or cheesy grits.

How To Store & Reheat Leftovers

Refrigerate: Let the leftover pork cool completely. Store it in an airtight container in the fridge for up to 4 days. Store the slaw in a separate container to keep it from getting soggy. Freeze: Cool the shredded pork completely before placing it in a freezer-safe container or a sealed bag. It can be frozen for up to 3 months. The slaw does not freeze well. Reheat: The best way to reheat the pork is gently in a skillet over medium-low heat. Add the shredded pork with a splash of water or broth, cover, and stir occasionally for about 5 minutes, or until hot.

Slow Smoked Pork Shoulder with Napa Cabbage Slaw Nutrition Facts

• Serving: 1 portion
• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 100mg
• Sodium: 600mg
• Protein: 35g
• Total Carbohydrate: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Grilled Chicken Cordon Bleu Recipe
• Bobby Flay Roasted Leg of Lamb Recipe
• Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe