Ingredients
1 cup Orange Juice
1 cup Belgian Ale (Shocktop Used)
2/3 cup tequila
Juice of 2 limes
Juice of Lemon
1/2 medium onion, minced
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons Tampico's Mexican Oregano, dried
1 teaspoon achiote paste
1 teaspoon Tampico's Cumin, ground
1 teaspoon Tampico's Cayenne Pepper
6 Shoulder pork chops, 12-14 ounces each
Warm corn tortillas
Chopped onions and cilantro, and lime and orange wedges, for garnish
Serves
Serves 4 to 6Instructions
The night before you plan to barbecue, combine the marinade ingredients in a blender or food processor. Pour the marinade over the pork in a plastic bag. Refrigerate the chops overnight.
Prepare the smoker for barbecuing, bringring the temperature 200°F to 220°F.
Drain the pork, reserving all of the marinade if you plan to baste the meat during cooking. Let the chops sit at room temperature for 30 minutes.
Transfer the chops to smoker. Cook for 2-1/2 to 2-3/4 hours, basting at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker.
When your done, the pork will pull easily away from the fat and bone. Allow the chops to sit at room temperature for 10 to 15 mins and pulll the pork into shreds. Arrange the pork on a platter with the warm tortillas and garnishes. Serve and enjoy.
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