Ingredients
For the Salsa
12 puya dried chiles
3 garlic cloves
8 large tomatillos
2 large green onions
1 Anaheim pepper
2 jalapeño peppers
¼ cup apple cider vinegar
½ cup water
Salt to taste
Directions
Step 1
Start off by scoring the fat.
Step 2
Then rub some mustard just for the binder and use whatever seasonings you like.
Step 3
Set grill temp to 275
Step 4
Once two hours pass, start spritzing the pork shoulder with water.
Step 5
Once the pork shoulder hits 175 internal temperature wrap in foil and then remove once it hits 203 internal temperature let it rest for 30 minutes before shredding it.
