Ingredients
5 lb pork shoulder
1/2 head cabbage
1/2 c mayonaise
3 tbs chopped chipotle in adobo
1/3 c vegetable oil
1 lime
1/2 bunch cilantro
1/4 c fresh basil
1 tbs honey
1/2 small onion
2 tbs garlic powder
2 tbs onion powder
4 tbs cumin
1 tbs kosher salt
1 tbs white pepper
16 small corn tortillas (~5 inch)
Preparation
1 hour before smoking, remove pork shoulder and coat with ~ 2 tbs vegetable oil and rub with garlic powder, onion powder, cumin, salt, and pepper. Let stand at room temp 1-2 hours. Smoke at ~250 F, until internal temp reaches 195-200 (~ 8h) .
For slaw, liquify cilantro, basil, onion, honey, vegetable oil, and juice of 1 lime in blender. Toss with chopped cabbage, season with salt and pepper, and refrigerate for at least 1/2 hour.
For dressing, combine mayonaise with ~2-3 tbs chopped chipotle in adobo.
To serve, lightly grill tortillas, spread ~ 1 tsp dressing, add ~2 oz pork, and top with slaw. Have lime wedges and cilantro to top.
