This Smoked Pulled Pork Sandwich is dry rubbed, smoked until tender then shredded and mixed with pineapple juice, Mexican oregano and guajillo peppers. So flavorful! Nutritional information is for smoked meat only as I can't correctly gauge each sandwich/toppings.
Remove pork from refrigerator and allow to come to room temperature, covered.
Rub Adobo seasoning all over pork shoulder. Smoke pork for 4 hours in 225°F pre-heated smoker using cherry wood chips during the first 3 hours.
Soak the dried guajillo chiles in a microwave safe measuring cup with 2 cups of pineapple juice. Heat for 2 minutes on high, cover and allowed them to steep. Purée in a blender (strain if you want) and add the Mexican oregano. Stir to mix. Set aside.
After 4 hours remove pork and wrap in heavy foil. Cook for an additional 6 hours or until internal temperature is 205°F.
Preheat oven to 350°F. Remove pork from smoker and allow to cool. Shred in a 13x9” baking dish and mix with pineapple chili mixture.
Bake for 20 minutes to crisp up edges of meat.
Serve smoked pulled pork with toasted rolls, diced pineapple, pickled red onions (optional), cilantro and Mexican Crema.
Notes
1. All Purpose Adobo Seasoning
3 tbsp garlic powder
2 1/2 tbsp salt
2 tsp ground black pepper
1 tsp dried oregano (or Mexican oregano)
1/2 tsp ground turmeric
Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl or spice grinder. Store in an airtight container.2. Good substitutes for you if guajillo can't be found: Ancho peppers are similar in sweetness and earthiness and are lower in heat. Another would be the Pasilla pepper that sometimes goes by the name of Chile Negro.3. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.4. Mexican Cream can be substituted with sour cream and lime juice pot thin it out.5. For the pickled red onion: Simply thinly slice a red onion, cover it with rice wine vinegar and keep in your refrigerator. For this I would suggest allowing the onions to marinate at least 30 minutes if you don’t have any on hand.