Introduction

This Mexican Adobo-Marinated Pork Shoulder is smoky, tender, and incredibly flavorful. The rich adobo marinade infuses the pork with robust spices, and the Arteflame grill ensures the perfect sear before slowly bringing it to the right doneness on the flat cooktop. Grilling on the Arteflame locks in the pork's natural juices, giving you a melt-in-your-mouth experience with every bite.

Ingredients

• 1 bone-in pork shoulder (5-6 lbs)
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 4 garlic cloves, minced
• 1/4 cup apple cider vinegar
• 1/4 cup orange juice
• 2 tbsp honey
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 tbsp unsalted butter (for grilling)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and let the firewood catch. Allow the grill to heat for about 20 minutes.

Step 2: Prepare the Adobo Marinade

1. Toast the guajillo and ancho chilies on the Arteflame flat cooktop until fragrant.
2. Soak the toasted chilies in warm water for 10 minutes until softened.
3. Blend the chilies with smoked paprika, ground cumin, dried oregano, garlic, apple cider vinegar, orange juice, honey, salt, and pepper into a smooth paste.

Step 3: Marinate the Pork Shoulder

1. Rub the pork shoulder generously with the adobo marinade.
2. Let it marinate for at least 4 hours or overnight for deeper flavor.

Step 4: Sear the Pork Shoulder

1. Place the pork shoulder on the center grill grate of the Arteflame where the temperature reaches 1,000°F.
2. Sear for 3-4 minutes per side to lock in moisture and create a rich crust.

Step 5: Cook the Pork Shoulder

1. Move the seared pork shoulder onto the flat top griddle surrounding the center grate.
2. Cook it slowly, rotating occasionally, until it reaches an internal temperature of 185°F (remove at 170°F to allow for carryover cooking).

Step 6: Rest and Slice

1. Let the pork shoulder rest for 15 minutes before slicing.
2. Serve hot with grilled vegetables or your favorite sides.

Tips

• For an extra smoky flavor, add wood chunks to the fire.
• Use a meat thermometer to ensure perfect doneness.
• Grill some tortillas on the outer part of the flat cooktop for tacos.

Variations

1. Spicy Chipotle: Add 2 chipotle peppers in adobo sauce to the marinade for extra heat.
2. Citrus Mojo: Swap the guajillo and ancho chilies for a marinade of lime, garlic, and cumin.
3. Sweet and Smoky: Add 2 tbsp of brown sugar and a splash of bourbon to the adobo mixture.
4. Herb & Garlic: Mix fresh rosemary, thyme, and extra garlic into the marinade.
5. Mexican Street-Style: Top the sliced pork with chopped onions, cilantro, and fresh lime juice.

Conclusion

The Arteflame grill’s reverse searing technique makes this Mexican Adobo-Marinated Pork Shoulder incredibly juicy, tender, and packed with smoky flavor. Whether serving as a main course or shredding for tacos, this dish will turn any meal into a Mexican feast.

Best Pairings

• Grilled Mexican-style corn with cotija cheese and lime.
• Charred salsa roja and guacamole.
• Warm, fire-grilled tortillas.
• Frijoles charros (Mexican cowboy beans).
• A cold Mexican lager or a smoky mezcal cocktail.