Chef Mel Lafleur
The Libertine Public House, Calgary
Place all ingredients in a medium bowl. Mix with your hands, ensuring that brown sugar is broken up and evenly distributed.
Pat pork shoulder dry with paper towels, then transfer to a flat surface. With your hands, rub Smoky Rub on pork shoulder, getting in between all the openings and cracks in the pork. Transfer to a bowl or a large bag and let marinate for at least 1 hour, up to 24 hours.
Preheat oven to 325°F. Heat oil in a large roasting pan or dutch oven over medium-high heat. When oil is hot, add in pork, fat-side down and sear until both sides of the pork shoulder are dark. Turn the heat to low and pour beer on top of pork. Add water as needed until the liquid sits right below the fat cap. Scatter the whole garlic cloves in the pan, cover with foil and place in the oven until the pork has collapsed and yields easily to the tines of a fork, about 3½ hours.
Pull the meat apart using two forks. If desired, remove the pork from the liquid and reduce the braising liquid by half so that it can be used as a sauce.
While the pork is cooking, mince parsley, garlic, oregano, cilantro, mint and shallots finely and place in a medium bowl. Pour on oil, vinegar and lemon juice. Add salt, pepper and chili pepper flakes and stir. Alternatively, place all ingredients in a food processor or blender and pulse until well chopped, but not puréed. Transfer to an airtight container and store in the fridge until use. Make this ahead of time to allow flavours to deepen.
When ready to assemble, place tortillas in a clean tea towel and heat in microwave for about 30 seconds. Place some pulled pork in the centre of the warm tortilla, and top with chimichurri, pico de gallo and queso fresco. Fold in half and enjoy.
Total time: 4 hours
Prep Time: 60 Minutes
Cooking Time: 210 Minutes
Total Time: 270 Minutes