Gotta watch the video 🙂 . https://youtu.be/SiIRXFCHp_Y
But the general idea is smoked pulled pork use whatever rub you like, wrap on the stall at around 160ish or when the bark is set, with dried chilies, onions, garlic, cumin, oregano, chipotle in adobo and 4 cups broth.
Shred the pork when probe tender, around 195-205.
Blend up the sauce in your pan from smoking the pork.
Set up another pot with broth, some more oregano, salt, pepper and add the blended sauce or salsa as you want to call it.
Add the pork simmer for 20-30 then add the hominy, simmer for 20-30. Add whatever you like as a garnish, cilantro, radish, jalapeno, onion.
Serve and enjoy!