Hickory Smoked Plum Carnitas

8.5lb pork shoulder bone in

Homemade spice rub (will post recipe separately)

Honey, Yellow Mustard, Cumin

It was in the smoker for 8hrs at 250F using hickory wood chunks.

Internal Temp 187F (typically I'd prefer 190-195F for pulling, if I were to serve it as is--but I knew I was going to continue cooking this meat)

Let cool for a solid 30min to 1hr.

I pulled some of the pork and left some large chunks also.  Dump the meat and the bone into a large foil baking pan (double the foil pans in case of leak).  

Pour in 2 cups of wine, 

4 plums(halved and pitted), 

1 lime(squeeze over the dish and then drop it in), 

2 quarts of homemade pork stock(from last shoulder I cooked, partitioned, and froze), 

onion(rough chopped)

3 garlic cloves

Bake at 350F for 1hr

(on the left) Leftover Thai yellow curry paste, coconut milk, some of the plum pork stew, and potatoes.

(on the right) Sautee some of the pork with a little bit of the juice on high heat until crispy.