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Ingredients

• 1 4- to 6-lb. boned pork shoulder or butt
• Achiote Seasoning Paste:
• 3 ounces frozen orange juice concentrate, thawed
• 3 tablespoons achiote paste (see Notes)
• 2 tablespoons coarse kosher or sea salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon crumbled dried oregano
• 1 teaspoon cayenne
• Orange
• 3 ounces frozen orange juice concentrate, thawed
• 2 cups cider vinegar or white distilled vinegar
• 2 tablespoons butter
• 1 teaspoon coarse kosher or sea salt
• Cooking and Serving:
• 2 to 3 cups cherry or hickory wood chips
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped fresh cilantro
• Chipotle Coleslaw, rolls, mayonnaise, crumbled queso fresco (see Notes), sliced avocado, lime wedges, and/or hot sauce

Description

Real, Slow-cooked Barbecue Takes Time, But This Dish Is Truly Worth It. Bill And Cheryl Jamisons Pile The Succulent Meat On Bolillos Or Other Small Rolls That They've Smeared With Mayonnaise, Then Top With Queso Fresco, Avocado Slices, And A Squeeze Of Li

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