Directions

• Step One

  Preheat 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 Two

  Combine 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 Three

  Place 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 Four

  In a saucepan, whisk all Fiery Habanero Barbecue Sauce ingredients and bring to a boil for 5 minutes; Set aside;

• Step Five

  Make the habanero lime dressing: whisk Habanero Lime Dressing ingredients and set aside in the refrigerator for later;

• Step Six

  Once the pork has reached its targeted temperature, remove from your gril, cover with aluminum foil and let rest for 45 minutes;

• Step Seven

  Using 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 Eight

  Assemble 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.