An homage, of sorts, to the Hispanic communities of the Bronx, where spicy chile flavoring is a way of culinary life.
- adobo sauce
- bone-in pork shoulder roast (Boston Butt)
- bread and butter pickle chips
- brown sugar
- chili powder
- chipotle in adobo sauce
- Dark brown sugar
- fresh lime juice
- garlic cloves
- grated fresh lime zest
- ground chipotle pepper
- ground cumin
- hickory wood chunk
- kosher salt
- olive oil
- potato slider rolls
- For the rub: combine the sugar, adobo seasoning, ground chipotle pepper and salt in a small bowl. Evenly rub the mixture over the pork to coat. Let stand at room temperature for 45 minutes.
- Set up grill for medium-low indirect heat cooking (275Â°- 300Â°F). Place an aluminum pan, half filled with water, on the charcoal grate under where the pork will be.
- Place the wood chunk on the lit charcoal. Set the pork, fat side up, on the grill grate over the aluminum pan and close the lid. Grill, adding enough charcoal to maintain temperature after each hour, until an instant read thermometer inserted into the center of the pork without touching the bone registers 160Â°F, about 3 1/2 to 4 hours. Wrap the pork in a large sheet of heavy-duty aluminum foil and return to the grill over indirect heat. Close the lid and cook until the internal temperature reaches 195Â°F about 1-2 hours longer. Remove from the grill and let rest in foil for 30 minutes.
- For the sauce: heat the oil in a medium nonstick saucepan over medium. Add the onion and garlic
- Unwrap the roast and if cool enough to handle, shred the meat, discarding any large pieces of fat. Transfer pork to a bowl and stir in the sauce until well mixed.
- Top slider rolls evenly with pork and pickle chips, if using.