Slow roasted smoked pulled pork

Make the green salt: combine the salt, sugar, pressed garlic and chopped thyme and stir until evenly spread.

Rub a quarter cup of green salt over the top of the pork and massage it in until the salt and sugar dissolve and stick, then another quarter cup on the backside.

Cure uncovered in the fridge for at least two hours, preferably 24.

Next day the surface is dry and matte, a pellicle, which holds smoke flavour.

Remove one grate from the grill to expose the heating elements and set the chip box on them.

Load the box with two to three heaping handfuls of soaked wood chips, seal it, turn the burner under it to high and the other two very low or off. One burner on high and two off holds 300F.

After 15 to 20 minutes the chips are smoldering hard. Put the pork on the unlit side, close the lid and turn the burner to medium high so the box stays between 275 and 325.

Smoke 45 minutes, then add a second round of chips and smoke again.

Move the pork to a roasting pan, cover with parchment and two layers of foil and cook in a 315F oven for four to six hours.

After three hours, flip the shoulder so the top side sits in the rendered fat, cover again and cook one to two hours more.

It is done when the shoulder blade bone pulls out cleanly and tongs push straight through to the middle.

Rest 30 minutes, then break the shoulder into large chunky shreds directly into its own rendered fat and juices.

For the sandwich, toast a brioche bun, spread mayo on the bottom, add five to six ounces of pork, top with creamy cabbage slaw and a lightly mayo'd top bun.

For the banh mi, refresh the baguette in the oven about two minutes to crisp the edges, spread with mayonnaise, add five to six ounces of pork, cucumber batons, pickled daikon and carrot, sliced jalapeno and chopped cilantro.

For the taco, put four ounces of pork on a double decker of heated corn tortillas and top with diced onion, chopped cilantro, tomatillo salsa and shredded chihuahua cheese or queso fresco.