This one's a project, but it's mostly hands off. The pit does the work, you just have to be patient with it. Canyon was made for this recipe. It's built to hold up to a long cook and a lot of smoke, so don't be shy loading it on. While the pork rests, you've got plenty of time to pull together a quick slaw and a crema that ties everything back together.
Serves: 8–10 (as tacos) Prep: 20 min Cook: 10–14 hrs, plus 1 hr rest
Ingredients
For the pork
• 1 pork butt/shoulder, bone-in preferred (boneless works fine, comes down to availability and preference)
• Lakes Spices Canyon, generously
For the tacos
• Small flour or corn tortillas, warmed
• 1/2 head green cabbage, thinly sliced (for a quick slaw)
• 1–2 jalapeños, thinly sliced
• Handful cilantro, chopped (optional, plus more for garnish)
• Juice of 2 limes, divided
• 1/2 red onion, thinly sliced (for quick pickled onions)
• 1/4 cup white vinegar
• 1 tbsp sugar
• 1/2 cup sour cream or mayo
• 1 tsp Lakes Spices Canyon (yes, again, this time in the crema)
• Hot sauce or a spoonful of adobo, to taste
• Cotija cheese, crumbled
• Fresh cilantro
• Lime wedges, for serving
Instructions
The pork
1. Wipe any excess moisture off the pork. If there's a section of fat so thick it's unlikely to render, trim it back. Otherwise leave it alone.
2. Skip the binder. Season generously with Canyon, all sides. This cut can take it.
3. Get your pit running clean at 275–300°F. Exact temp in an offset will drift a little depending on weather and wood moisture, so chase the clean burn, not a number on the dial.
4. Put the pork on and let it ride. Don't rush it.
5. Once the bark is set (dark, rich color, that real traditional BBQ look), you've got a choice: wrap it or don't. If you wrap, use butcher paper, the peach kind, rather than foil. It holds up the bark better. This usually happens somewhere around 165°F internal, give or take.
6. Keep cooking, wrapped or not, until the pork is probe tender, typically 200–205°F internal. Probe tender means the probe slides in with almost no resistance, like pushing into a room temp stick of butter. That's the cue you're looking for, not just the number.
7. Pull it off the pit and let it rest for about an hour before pulling. Don't rush the rest. It's not doing as much work as it does on a brisket, but it still matters.
No smoker? No problem. You can get most of the way there in a crock pot using the same seasoning approach. Season the pork the same way with Canyon, cook low and slow, and shred when it's fork tender. You won't get the bark or smoke, but the flavor foundation carries over.
While it rests
8. Toss the sliced cabbage with the jalapeños, a pinch of salt, and half the lime juice. Stir in the chopped cilantro if you're using it. Let it sit and it'll soften into a quick, bright slaw with a little heat.
9. Combine the sliced red onion, vinegar, sugar, and a pinch of salt in a jar or bowl. Let sit for at least 15 minutes. These come together fast and add a nice sharp bite.
10. Stir together the sour cream (or mayo), remaining lime juice, a teaspoon of Canyon, and hot sauce to taste. Adjust until it tastes like something you'd want to drown the whole taco in.
Building the tacos
11. Once rested, pull the pork, discarding the bone (if using) and any un-rendered fat.
12. Warm the tortillas. Layer in pulled pork, a handful of slaw, a few pickled onions, a drizzle of the Canyon crema, and a crumble of cotija. Finish with cilantro and a squeeze of fresh lime.
Notes
• Cook time will vary a lot by pit, weather, and size of the shoulder. Plan your day around probe tender, not the clock.
• The Canyon crema is optional but worth doing. It's a small way to carry the rub's flavor through the whole bite, not just the meat.
• Leftover pork, if there is any, reheats well and makes a great next-day burrito.
