Ingredients

• 4 pounds pork shoulder
• 4 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 0.5 teaspoons oregano
• 1 white onion
• 1 chili pepper
• 6 garlics cloves

Instructions

1. 1 Cut pork into 2-inch pieces. Stack 2 (7x10x3-inch) disposable foil baking pans and transfer in the pork. Season with salt, pepper, and oregano, and toss with your hands until everything is evenly coated.
2. 2 Cover the pan with a sheet of heavy-duty aluminum foil, and crimp tightly around the edges. Place on top of another large sheet of heavy-duty aluminum foil, and then wrap the foil up over the pan. All seams should be rolled facing up. Repeat with 2 more sheets of aluminum foil.
3. 3 Place pan next to a campfire, or in a charcoal grill, and arrange the burning coals evenly around the pan. Wrap a sheet pan in foil, place over the pan, and arrange some charcoal on top.
4. 4 Use a probe or laser thermometer to check the temperature on the surface of the bottom pan, as well as the ambient temperature next to the pan. Try to maintain a constant temperature of between 250 to 300 degrees F (120 to 150 degrees C). To do this, move charcoal further away or closer to the pan as needed. If cooking next to a campfire and the pan is getting more heat from one direction than the other, rotate the pan occasionally. Cook until falling-apart tender, 4 to 5 hours.
5. 5 Remove pan from the fire, and let rest for up to 1 hour, or serve immediately. Carefully cut foil away and peel back. Serve made into tacos, nachos, or enjoyed in hot dog or hamburger buns.

Nutrition per serving