3 Tablespoons Chili Powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne Pepper
For The Mop and Sauce:
1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub
- Pierce the roast all over to let the marinade work its way in. Place roast in a foil pan with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
- Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
- Make the rub by mixing together all the ingredients in a bowl and set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours if you have the time.
- Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done to use as a finishing sauce.
- Set up a charcoal grill for indirect grilling, medium hot (300° max), and use mesquite/pecan chips for smoke.
- Smoke the roast for about 4-5 hours or as long as it takes to get to 195°, add coals every hour and a handful or two of wood chips. Liberally mop the roast with the mop sauce about every 45 minutes to an hour.
- Cook until it’s well done (195°) in the center – this will help it shred easier.
- When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
- Ladle the remaining mop sauce over the shredded pork.