Step 1

The night prior to smoking, Remove pork shoulder from the fridge. Combine salt, black pepper, coconut sugar, paprika, garlic powder, onion powder, mustard, oregano, and chipotle powder in a medium-sized bowl. Rub the spice mixture all over the pork shoulder, being sure to reach every nook and cranny. Wrap the pork shoulder in plastic wrap and return to the fridge overnight.

Step 2

The next day, prepare the grill or smoker. Soak the wood chips for at least a half hour. If using a gas grill, add the soaked wood chips to a packet of aluminum foil and poke holes in the top. Put the aluminum foil packet under the grates on one side of the grill. Turn on that side of the grill, keeping the other side off. Heat the grill to approximately 250 degrees F. Unwrap the pork shoulder and place on the unheated side of the grill (opposite the wood chips) over a drip pan. Cook for at least 10 hours, maintaining the temperature around 250 degrees F. Resist the urge to open the cover and check on the pork until the 8-9 hour mark! Check the internal temperature of the pork with a thermometer. Once the internal temperature reaches 195-205 degrees, it’s done. Turn off the grill and let the pork shoulder rest for at least 10 minutes. Slice or shred the pork.

Step 3

When the pork is close to done, prepare the mojo sauce and the rest of the platter. In a medium bowl, combine orange juice, olive oil, lime juice, garlic, and oregano. Refrigerate until ready to serve.

Step 4

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Peel and slice the plantains. Add them to the skillet, cooking for 4-5 minutes on each side. Remove from the skillet and season with salt.

Step 5

Core and slice the pineapple. Halve an avocado, remove the pit, and slice the avocado. Squeeze on some lime juice to prevent early browning.

Step 6

Serve everything on a platter, arranging the plantains, pineapple slices, and avocado slices around the smoked park and a bowl of mojo sauce.