Landed in NYC late last night, crashed in Brooklyn and had a fantastic 230 Frost welcome back. It was Sunday, it was glorious out, and food needed to be cooked. I brought my unused smoker from LA and we dove head first into the scrumptious art of smoking shit. You’re gonna wish you had smell-o-vision for this one. Or you can get the same effect if you see me , Adam or Nate in the next week because I think we’ll reek of pork and campfire for at least that long.
I’m sorry, but with a smoker in your arsenal, your only bet is meat. I prefer to be veggie and usually claim “pescatarian” immunity when pressed, but if I was really going to reprazent, smoked broccoli or salmon wouldn’t cut it. There are few better tastes than smoked meat, and we decided to start with pork shoulder. I may now need a triple bypass and my Greenpeace membership is being revoked, but goddaaaaaamn. That shit was good.
Tacos de Puerco de las Águilas
5 lbs Pork shoulder
-Adobo sauce from can of chipotles in adobo (do whatever with the chipotles)
Rub the shit out of it and let sit for a couple hours
In a smoker, smoke for 1.5 with mesquite chips, and another 2-4 hours in cedar chips.
Salsa Xni Pec Variation
-1/2 white onion
-cover with a million fresh squeezed limes
-diced garlic clove
Saute in olive oil
-Add 2 cans pinto beans
-over 4 or 5 hours add a quart veggie stock
-oregano/red chili flakes to look
Slice or shred pork, warm tortillas, and cover pork with slaw (cabbage, carrot, scallion, lie/salt/pepper). Garnish with sesame seeds.