Hope everyone is enjoying their Memorial Day weekend! Of course this holiday is to remember the brave men and women who lost their lives for our country. Coming from a military family, I know the sacrifice our service men and women make to keep America protected. We truly live in land of the free and home of the brave!
What better way to end this weekend than with a slow smoked pork shoulder and broccoli slaw. We had our BBQ on Saturday and have been enjoying the pork for a few days now. We took some to a friend’s BBQ on Sunday and reheated the shredded pork in a pan on the grill. The pieces came out nice and crispy, perfect as carnitas tacos. This morning we plan on using the leftovers with green chili salsa to make huevos rancheros for breakfast.
The star of the show is the slow roasted pork shoulder. This recipe does take time, about 5 hours on the grill, and needs to be marinated overnight. We used the Bobby Flay’s recipe as it’s described here. The marinade and the grilling instructions were followed, I just made a different slaw for the tacos. Danny did an awesome job with smoking the pork, I think we’ve definitely made good use of our Kamado grill. Just look at that crust!
Once the pork reaches an internal temperature of 190 degrees, let it rest for at least 30 minutes. Its best to use an internal cooking thermometer like this one. While the pork is resting you can make the broccoli slaw. I used just one jalapeno with seeds, but you can add more for extra spice. Assemble tacos with shredded pork, broccoli slaw, and crumbled queso fresco. Enjoy!