Learn how to make this grilled pork shoulder on corn sopes recipe from Ada Street chef Zoe Schor.
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594 per serving
- 3 pounds pork shoulder
- 18 Sopes (see recipe below)
- 1 cup BBQ Sauce
- 2 ears of corn
- 1/2 bunch of Cilantro
- 1/2 red onion
- 1 jalapeno
- 1 limes, for juices
To cook the pork on the grill you need to have a lot of coals and a lot of time. If you don't want to spend the 10 hours or so it would take to cook the pork on the BBQ over indirect heat, I would recommend starting it on the grill and finishing it in a very low temperature oven. If you want to cut the recipe down and only use a half of a pork shoulder, it would definitely be advisable to finish it in the oven. 1. Get your coals hot 2. Season your tempered pork butt with salt and pepper 3. Put the coals on one side of the grill. For an added smoky flavor, throw in a pierced foil packet of your favorite wood chips (make sure to soak these in water ahead of time) 4. Lay the grill grates down and put your pork shoulder on the opposite side of the grill from the coals 5. Put the lid on with the vents open 6. Check the pork shoulder periodically, making sure the coals are still hot, and refreshing them with hot coals when necessary 7. After the pork has cooked several hours, you can continue it on the grill or move it to a very low temperature oven until tender throughout
1. On a hot grill or grill pan, cook your ears of corn. When they are cooked and have nice grill marks, remove from grill. 2. Carefully use a knife to cut the kernels off the cob 3. Dice the red onion 4. Pick the cilantro 5. Small dice the jalapeno- if you want to, you can roast or grill it first 6. Toss the corn, onion, jalapeno and cilantro together in a bowl 7. Dress with lime juice and olive oil and season with salt and pepper
Putting it all together
1. When your pork shoulder is completely cooked and tender, chop or shred the entire thing 2. Coat the pork liberally with your favorite barbecue sauce 3. Stuff the BBQ pork into the sopes 4. Top with the corn salad 5. Serve!
1. Mix the masa with the water and salt and knead until it comes to together. If you have instant masa, you will only have to work it for about two minutes; normal masa will take 5-6 minutes 2. Separate the masa into small balls. Cover with a damp towel to keep moist 3. Flatten the masa balls gently, using a tortilla press or large book 4. In an ungreased hot iron skillet, toast each side of your sopes 5. While still warm, pinch out the inner dough of one side of each sope. Working carefully, pinch the outside portion up, to form a boat 6. Fry each sope in neutral oil