- 1, 4-5 pound boneless pork shoulder (butt)
- Olive oil or vegetable oil, for drizzling
- Salt and pepper
For the pork: With a very sharp knife, butterfly the pork shoulder open like a book, each side 1 to 1 1/2 inches thick, and slightly pound to make sure it is an even thickness. You can also have a butcher butterfly the meat for you.
Season the meat with salt and pepper and slather with the garlic, chipotles in adobo, fennel seeds and orange zest. Roll up the meat securely and tie it with kitchen twine. Lightly score the fat and drizzle with olive oil to coat.
Mix the ingredients for the rub together and rub all over the rolled and tied pork. Let sit overnight. When ready to cook, bring to room temperature.
Preheat oven to 325 degrees.
Heat a large Dutch oven over medium-high heat and brown the meat all over until deep golden brown on all sides. Remove the meat to a plate. Add the onion to the pot and let cook for a few minutes and then add the bourbon and beer scraping up the brown bits on the bottom of the pot. Let cook out for a few minutes and add the stock. Add pork back to the pot, bring to a simmer, cover and place in oven for about 2.5 hours or until fork tender.
When finished and cool enough to handle, cut off string, pull apart and store in the liquid.
For the Pineapple Pico de Gallo: Combine onion, chili pepper, lime juice and a fat pinch of salt and let sit for a few minutes. Add the cilantro and pineapple and stir to combine.
To serve, place some cabbage on the bottom roll, then a serving of pulled pork, and top with Pineapple Pico de gallo. Place top roll and enjoy.