Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 kilograms of boneless pork shoulder dry with paper towels and prepare a spice rub by combining 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of coarse sea salt, 1 teaspoon of black pepper, and 1/2 teaspoon of ground star anise in a small bowl.

2. 2

   Generously coat the entire surface of the pork shoulder with the prepared spice rub, ensuring all sides are covered evenly, and then let it sit at room temperature for 30 minutes to allow the flavors to meld.

3. 3

   Pre-soak 2 cups of apple wood chips in water for at least 30 minutes, then prepare your smoker or grill for indirect heat, aiming to maintain a consistent temperature of 120-135 degrees Celsius throughout the cooking process.

4. 4

   Place the rubbed pork shoulder directly on the smoker grates and cook for 3 hours, refreshing the wood chips every hour to maintain a steady smoke flow.

5. 5

   While the pork is smoking, prepare the glaseado by whisking together 1/2 cup of apple cider vinegar, 1/4 cup of brown sugar, 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of star anise extract, 1/2 teaspoon of red pepper flakes, and 2 minced cloves of garlic in a small saucepan over medium heat until the sugar dissolves.

6. 6

   After the initial 3 hours of smoking, begin to baste the pork shoulder every 45-60 minutes with the star anise glaseado, continuing to smoke the pork until it reaches an internal temperature of 90 degrees Celsius, which may take an additional 3-5 hours.

7. 7

   Once the pork reaches 90 degrees Celsius, remove it from the smoker, tent it loosely with aluminum foil, and allow it to rest for at least 20 minutes before shredding or slicing, allowing the juices to redistribute for maximum tenderness and flavor.