Low and Slow Overnight Kettle-Smoked Pork Shoulder with Tangy Cider-Mustard Mop, Poblano-Potato Salad, and Blistered Snap Peas

Prepare the dry rub: In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Mix thoroughly.

Pat the 5 kg bone-in pork shoulder completely dry with paper towels. This helps the rub adhere and promotes better bark formation. Massage the entire dry rub mixture into all surfaces of the pork shoulder, pressing firmly so it adheres well. Let the seasoned pork rest at room temperature for 30 minutes while you prepare the grill.

Set up your Weber kettle for the minion method: Fill the charcoal ring with unlit briquettes (about 5-6 kg). Create a well in the center and add 15-20 lit coals from a chimney starter. Nestle 4 cups of soaked hickory or apple wood chunks among the unlit coals around the perimeter.

Place a disposable aluminum pan filled with 2 liters of water on the charcoal grate to one side. This creates humidity and catches drippings. Position the cooking grate and place the pork shoulder on the grate opposite the water pan (indirect heat zone).

Insert a probe thermometer into the thickest part of the pork shoulder, avoiding the bone. Close all bottom vents to about 25% open and adjust the top vent to maintain a steady temperature of 225-250°F (107-121°C).

Prepare the cider-mustard mop sauce: In a medium bowl, whisk together 300 ml apple cider vinegar, 4 tbsp Dijon mustard, 6 minced garlic cloves, and 0.5 tsp cayenne pepper. Reserve the 3 tbsp brown sugar separately—do not add it yet. Transfer half the mop sauce to a spray bottle for easy application.

Smoke the pork shoulder undisturbed for the first 3 hours to allow the bark to set. After 3 hours, begin spritzing the pork with the mop sauce every 45-60 minutes. Avoid opening the lid more than necessary to maintain steady temperature.

Continue smoking for 8-10 hours total, or until the internal temperature reaches 195-203°F (90-95°C) and the bone wiggles freely. The meat should feel like warm butter when probed. Refill the water pan if it runs dry, and add 8-10 fresh lit coals every 2-3 hours if temperature drops below 225°F.

During the final hour of cooking, whisk the 3 tbsp brown sugar into the remaining mop sauce and brush it generously over the pork shoulder every 15 minutes to create a sticky, caramelized glaze.

When the pork reaches temperature, remove it from the grill and tent loosely with aluminum foil. Let it rest for 45-60 minutes. The internal temperature will continue to rise slightly, and juices will redistribute throughout the meat.

While the pork rests, prepare the 1.5 kg Yukon Gold potatoes by washing and cutting them into 1-inch cubes. Place them in a pot of cold water with 1 tsp salt, bring to a boil, and cook for 10-12 minutes until tender but firm. Drain and let cool slightly.

Light a small amount of fresh charcoal in the Weber kettle for finishing the vegetables. Place the 2 whole poblano peppers directly over the hot coals. Grill, turning occasionally with tongs, until the skin is completely charred and blistered all over, about 6-8 minutes. Remove and place in a bowl covered with plastic wrap for 5 minutes to steam. Peel off the charred skin, remove seeds and stems, and dice the flesh into 1/2-inch pieces.

In a large bowl, combine the cooked potatoes, diced poblanos, 1 finely diced red onion, and 0.5 bunch of roughly chopped cilantro. Add 200 ml Mexican crema and the juice of 2 limes. Toss gently to coat. Season with salt and pepper to taste. Refrigerate until serving.

Place a cast iron skillet or grill basket over the direct heat on the kettle. Add 2 tbsp olive oil and heat until shimmering. Add the 500 g sugar snap peas and sauté for 3-4 minutes, tossing frequently, until bright green with charred blisters. Remove from heat and toss with the zest of 1 lemon, a handful of torn fresh mint leaves, and a pinch of salt.

Pull the rested pork shoulder into large chunks, discarding any large fat deposits. The meat should pull apart easily with minimal effort. Arrange the pulled pork on a serving platter.

Serve the smoky pulled pork alongside the creamy poblano-potato salad and the bright, blistered snap peas. Drizzle any accumulated resting juices over the pork.