Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork shoulder by patting it dry and rubbing it generously with 1 tablespoon of salt, 1 teaspoon of smoked paprika, 1 teaspoon of cumin powder, and 1/2 tablespoon of black pepper.

2. 2

   Preheat your smoker to 120°C (250°F) and add 1 cup of the desired wood chips for smoking, then place the seasoned pork shoulder in the smoker and cook for 6 to 8 hours or until the internal temperature reaches 90°C (195°F) and the meat is fork-tender.

3. 3

   While the pork is smoking, roast 1 red bell pepper and 1 green bell pepper directly over a flame or under a broiler until the skin is charred and blistered, then place them in a bowl covered with plastic wrap for 10 minutes, peel, deseed, and finely dice the peppers.

4. 4

   For the chimichurri, combine the diced smoked peppers, 1 cup of chopped fresh parsley, 1/4 cup of chopped fresh oregano, 3 minced garlic cloves, 1/4 cup of red wine vinegar, 1/2 cup of extra virgin olive oil, 1 teaspoon of smoked paprika, 1 tablespoon of salt, and 1/2 tablespoon of black pepper in a bowl, stirring well to combine.

5. 5

   Preheat your oven to 200°C (400°F) or use a grill, then roast 4 ripe plantains (skin on) for 20 to 25 minutes until soft, peel the plantains, and mash them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to create a puree.

6. 6

   Once the smoked pork shoulder is cooked, remove it from the smoker, let it rest for 15 minutes, then shred the meat using two forks.

7. 7

   Serve the shredded smoked pork shoulder alongside the roasted plantain puree and a generous topping of the smoked pepper chimichurri.