Prepare and Slice the Pork: Start with a fully thawed pork shoulder and pat it dry with paper towels, then slice into 1/8-inch-thick strips against the grain.

Mix the Dry Cure Ingredients: In a large bowl, combine brown sugar, salt, garlic powder, black pepper, pink curing salt, paprika, and cayenne pepper, stirring until evenly blended.

Add Wet Ingredients to the Cure: Pour soy sauce and liquid smoke into the dry mixture, stirring to create a thick paste.

Coat the Pork Strips: Add the pork strips to the paste and massage to coat each strip thoroughly on both sides.

Pack Into Containers for Curing: Transfer the coated pork into airtight glass containers or zip-lock bags, pressing down to remove air and layering with parchment paper if needed.

Refrigerate and Cure: Refrigerate for 5 to 7 days, stirring gently every couple of days to redistribute the curing liquids.

Pat Dry Before Cooking: Remove cured pork and pat each strip dry with paper towels to remove surface moisture.

Cook in a Hot Skillet: Heat a large skillet over medium-high heat, add tocino strips in a single layer, and cook for 4 to 5 minutes on the first side until caramelized, then flip and cook for 3 to 5 minutes more.

Finish and Drain: Transfer cooked tocino to a paper-towel-lined plate to drain excess fat and serve immediately.