📖 Instructions

1. **Prepare the Pork Shoulder:** Begin by trimming any excess fat from a 3-4 pound pork shoulder. Pat it dry with paper towels. This helps create a nice sear.
2. **Make the Spice Rub:** In a small bowl, combine 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/4 teaspoon of cayenne pepper (or more, to taste!), salt, and black pepper. Mix well.
3. **Rub the Pork:** Generously rub the spice mixture all over the pork shoulder, ensuring it's evenly coated. Massage it in well!
4. **Sear the Pork (Optional):** For extra flavor, heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This step is optional but recommended for a richer flavor. If your pot isn't big enough to do this comfortabley, feel free to skip.
5. **Add the Liquids:** Pour 1 cup of spiced rum (such as Captain Morgan or Kraken) and 1 cup of chicken broth into the pot around the pork shoulder. Try to get the most inexpensive rum, since this is just for cooking. Trust me, the taste will be practically the same.
6. **Slow Cook:** Cover the pot tightly and place it in a preheated oven at 300°F (150°C). Alternatively, you can use a slow cooker on low heat. Cook for 6-8 hours, or until the pork is very tender and easily shreds with a fork. Cooking times can vary, so check for tenderness after 6 hours.
7. **Shred the Pork:** Remove the pork shoulder from the pot and let it cool slightly. Use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
8. **Return to Sauce:** Return the shredded pork to the pot with the cooking liquid. Stir well to combine and let it simmer on low heat for another 15-20 minutes, allowing the pork to absorb the sauce. If the sauce is too thin, you can remove the lid and let it reduce slightly.
9. **Prepare the Plantain Chips:** While the pork is cooking, prepare the plantain chips. Peel 2-3 green plantains. This is easier if you slice off the ends first.
10. **Slice the Plantains:** Use a mandoline or a sharp knife to slice the plantains into thin chips, about 1/16 inch thick. The thinner, the crispier!
11. **Fry the Plantains:** Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the plantain chips in batches until golden brown and crispy, about 2-3 minutes per batch. Be careful not to overcrowd the pot.
12. **Drain and Season:** Remove the plantain chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt. Repeat with the remaining plantain chips.
13. **Serve:** Serve the spiced rum pulled pork hot, garnished with fresh cilantro or green onions, alongside the homemade plantain chips. It's also great in sandwiches, tacos, or over rice.
14. **Storage:** Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
15. **Enjoy!:** Enjoy your well deserved Spiced Rum Pulled Pork with Plantain Chips, Bon Apetite!