- 1 Pork shoulder
- 12 Hard shell tacos
- 6 oz - Queso fresco, crumbled
- Minced red onions, shredded lettuce and diced tomatoes for topping
- Wood chunks for smoking, preferably oak or hickory
- ¼ cup - Brown sugar
- 2 tbsp - Paprika
- 2 tbsp - Salt
- 1 tbsp - Garlic powder
- 1 tsp - Black pepper
- 1 tsp - White pepper
- ½ tsp - Mustard powder
Fiery Habanero Barbecue Sauce
- 2 cup - Ketchup
- 1 cup - White vinegar
- ⅔ cup - Brown sugar
- ½ cup - Honey
- 2 oz - El Yucateco Red Habanero Sauce (Captains Habanero Hot Sauce)
- 2 tsp - Salt
- 1 tsp - Onion powder
- 1 tsp - Black pepper
Habanero Lime Dressing
- 1 cup - Sour cream
- 1 tbsp - Lime juice
- 1 tbsp - El Yucateco Red Habanero Sauce (Captains Habanero Hot Sauce)
Step OnePreheat your grill for indirect cooking – if you are using a charcoal kettle grill, spread unlit charcoal across half of the bottom grate and toss half a chimney of hot coal on top of the unlit coals. Place a large size aluminum drip pan filled with water across the other half of the grill.
Step TwoCombine all Dry Rub ingredients into a bowl and mix with your fingers to break any lumps; Generously apply the rub on all side of the pork shoulder rubbing with your hands for the spices to get into the meat.
Step ThreePlace the pork shoulder in your grill opposed to hot coals for indirect cooking and toss a few wood chunks onto hot coals for smoking; Close the lid and adjust the air vents to maintain around 275°F; Cook the pork shoulder until the internal temperature reaches 203°F, this should take approximately 6 hours.
Step FourIn a saucepan, whisk all Fiery Habanero Barbecue Sauce ingredients and bring to a boil for 5 minutes; Set aside;
Step FiveMake the habanero lime dressing: whisk Habanero Lime Dressing ingredients and set aside in the refrigerator for later;
Step SixOnce the pork has reached its targeted temperature, remove from your gril, cover with aluminum foil and let rest for 45 minutes;
Step SevenUsing heat resistant latex gloves, shred the pork shoulder with your hands and discard any bones or large pieces of fat; Pour 3/4 of the habanero barbecue sauce on top, or more to taste, and mix well;
Step EightAssemble the tacos with 1/4 cup of pulled pork, shredded lettuce, minced onions, diced tomatoes, crumbled queso fresco and a few lines of habanero lime dressing. Serve.