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Nothing is better than a big ole chunk of smoked meat, especially when slathered with cumin & jalapeno

Serves 10-12


For the Brine:

6-8lbs boneless pork shoulder

12c water

1/2c kosher salt

1.2c dark brown sugar


For the Rub:

4tsp cumin

2 jalapeno, grated

2tsp garlic powder

2tsp onion powder

1tsp salt

2tbsp turbinado


Lime wedges, to serve


Stir together brine ingredients until dissolved and place in a large sealable pot or tupperware. Place pork in the pot & refrigerate for 24-48 hours.


Preheat smoker to 250 degrees, maple wood suggested for it’s light flavor. Remove pork from brine, rinse & pat dry. Combine rub ingredients and divide into two small bowls. Score deeply into the fat cap, and rub the pork all over with half of the rub.


Smoke pork for 9-12 hours, depending the size, 90min per pound, roughly. Once you remove it from the oven, cover with foil and let rest 15-30min. Shred with your hands and mix in the reserved rub, salt if necessary. Serve with lime wedges.


Freeze in 1/2lb portions in sealed tupperware for up to two weeks. Defrost overnight or in the microwave.