Directions

Season the Pork

1. Rub the pork shoulder heavily with Smokey Rebel Al Pastor seasoning.
   

2. Add lemon juice, orange juice and cider vinegar. Work the marinade into the meat.

3. Cover and refrigerate overnight if possible.

Prepare the Dutch Oven

1. Line a Dutch oven with banana leaves.

2. If banana leaves aren’t available, baking paper and foil work well to create a sealed braising environment.

3. Place the pork inside and pour over the remaining marinade.

Smoke the Pork

1. Preheat your smoker to 140–150°C.
2. Use apple or oak wood for a light smoke profile.
3. Place the Dutch oven on the smoker and cook for 4–5 hours until the pork becomes pull-apart tender.

Check Internal Temperature

1. The pork should reach an internal temperature of 92–95°C.

2. Once done, shred the pork directly in the cooking juices. Do not drain the liquid.

Make the Pickled Onions

1. Add sliced red onion to a bowl with lime juice and salt.

2. Massage gently and leave for 30 minutes until lightly pickled.

Make the Habanero Salsa

1. Blend habaneros, lime juice, vinegar and salt until smooth.

2. Adjust seasoning to taste.

Serve

1. Serve the pulled pork in warm tortillas topped with pickled onions, fresh coriander and habanero salsa.