Achiote And Orange Pulled Pork Recipes

Steps:

• The night before, cut pork shoulder lengthwise into two equal pieces, removing excess fat as needed. Combine seasoning-paste ingredients in a small bowl. Massage pork well with paste, transfer to a large resealable plastic bag and refrigerate at least 8 hours. 45 min before you're ready to begin barbecuing, remove pork from refrigerator and let sit at room temperature. Combine mop-sauce ingredients with 1 cup water in a saucepan and warm up over low heat. Set aside 3/4 cup sauce to drizzle over meat just before serving. Put wood chips in a bowl, cover with water, and soak at least 30 minutes. Prepare grill for barbecuing When temperature reaches 300°, lay meat on a cleaned and oiled cooking grate directly over drip pan and cover grill with lid. Try to maintain a temperature between 250° and 300° throughout cooking (see "How to Control Your Heat," below). After 1 hr, remove lid and, using a heatproof brush, baste meat all over with mop sauce. Add 10 to 15 briquets to fire (or more if coals have burned down significantly) and scatter an additional 1/3 cup drained soaked wood chips over coals. Check water level in drip pan; add more water as needed. Cover and keep smoking meat, maintaining grill temperature. Repeat process (mopping meat, adding 10 to 15 briquets and 1/3 cup chips, checking water level) every hour, turning occasionally, until internal temperature of each pork piece reaches 190° and meat shreds easily, 1 1/2 hours per pound (3 to 5 hours total). If thermometer reads 190° but meat isn't tender, cook 30 minutes more. Lift meat from grill and wrap in a double layer of heavy-duty foil, sealing tightly. Let meat steam at room temperature for about 30 minutes, then unwrap, reserving any juices that have accumulated in foil.