Smoked Pork Tacos with Jicama Slaw

Smoked Pork Tacos

• 3 lbs. bone-in pork shoulder

• Rub: 1 tsp each cumin, coriander, paprika, brown sugar and pepper

• warmed corn tortillas

• guacamole

Jicama Slaw

• 1 medium size jicama, peeled and cut into 1/4 inch julienne/sticks

• 1-2 limes, zest and juice

• 1tbsp olive oil

• 1 tsp. agave nectar

• 1/2 cup each fresh chives and cilantro

• salt and pepper to taste

The night before you plan to grill the pork, salt the meat all over and place on a plate uncovered in the fridge. The air chilling and salting allows the meat to tenderize via osmosis (outside is dry but the inside will be moist and juicy). Take the meat out of the fridge 1 hour prior to when you want to cook to bring it to room temperature. Mix all of the spices together and rub all over the meat. Allow it to sit till you are ready to grill. Heat your grill (we used our Weber Charcoal grill) to medium heat (approximately 350F), grill the meat over indirect medium heat until the meat registers 180F near the bone. Remove the meat from the grill, cover with aluminum foil and rest for 15 minutes. Slice and serve with the slaw, guacamole and corn tortillas.

For the slaw simply mix all of the ingredients together in a bowl. You can make this ahead of time if necessary. Adjust the seasoning to taste.

Pairs well with Maitia Old Vine Carignan