Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
-Preheat your smoker to 275 degrees.
-Now, let’s prep the pork shoulder. Start off by scoring the fat with a sharp knife and season it with your favorite pork seasoning. I used an all purpose seasoning.
-Place the pork in the smoker and let it go until it reaches an internal temperature of 165 degrees. Once this happens add, it to a foil pan and pour in 16oz of flame roasted Chile.
-Now, cover the tin foil and place back on the smoker for 2 additional hours. After 2 hours, rest the pork for 1 hour before shredding it.
-Shred it and combine it throughly with that delicious sauce that’s in the foil pan. I made a torta with the pulled pork, You can make tacos, burritos and so on, the possibilities with pulled pork are endless.