Author Topic: Smoked Pulled Pork Tacos  (Read 599 times)

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Offline GunSlinger

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Smoked Pulled Pork Tacos
« Reply #-1 on: May 14, 2017, 03:01:23 PM »
So I am making smoked pulled pork tacos for Mother's Day dinner. I am using PerfectMix pellets to get the job done ( a little left over Hickory too). I bought a 8 lb. bone-in pork butt from SmartCo. I scored the fat cap brining the meat over night orange juice, quartered onions and limes, and chopped chipotle peppers with adobo sauce. I also added some AP dry rub. Cookin fat cap side up!

This morning, I took out the butt patting it dry. I then added a dry rub consisting of cumin, cinnamon, red chili powder, and paprika. Set smoker for 275 and will smoke it for 4 hours. I am about to take the butt out braising in sauce in a covered tin foil pan. More pix to come but here's how everything looks right now:





So I took this bad boy out and it smelled delicious. The cumin, chili and cinnamon scents were awesome; really blend well with pork. I put the butt in aluminum tray adding some orange juice, V-8 tomato juice, quartered some onions and limes again, along with 6 smashed garlic cloves and 3-4 dried California chili peppers. I also added some AP rub again. I covered the tray with heavy duty foil keeping the cook temp at 275. I also probed the meat at this time. IT was 154 at approximately the 4 hour mark. I will smoke for approximately another 4 hours or until IT hits 196. Then let the butt rest for 15-20 before I start shredding.



First time I've used this recipe but everything is looking go so far. I will post the final product tonight.

Here's the finished product. I let the butt stand for 15-20 minutes before shredding it. During this time I made an avocado sour cream sauce, warmed corn tortillas and threw a cream cheese refried bean casserole into the oven. The pork pulled apart effortlessly and the bone came right out. I am going to save the liquid I used to braise the meat for re-heating purposes when warming the leftovers.

Pulled pork was served with avocado sauce, warm tortillas, fresh sliced avocado, fresh squeezed lime juice and Mexican cotija cheese. All in all, we were very satisfied with this dish!











Happy Mother's Day to all the moms too!

P.S. I got this recipe from Malcom Reed.
« Last Edit: May 14, 2017, 08:28:13 PM by GunSlinger »
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Offline TentHunteR

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Re: Smoked Pulled Pork Tacos
« on: May 15, 2017, 12:07:38 PM »
What a great way to do some Carnitas. Muy bien!
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Offline Smokerjunky

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Re: Smoked Pulled Pork Tacos
« Reply #1 on: May 15, 2017, 06:33:52 PM »
Heck Yah - order up!
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Offline tomcrete1

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Re: Smoked Pulled Pork Tacos
« Reply #2 on: May 15, 2017, 07:53:39 PM »
Lookin Good!
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Offline Smokin3d

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Re: Smoked Pulled Pork Tacos
« Reply #3 on: May 16, 2017, 08:44:25 AM »
I'll take a plate full of that with that tasty looking juice poured over it.  :P
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Offline Pappymn

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Smoked Pulled Pork Tacos
« Reply #4 on: May 16, 2017, 02:25:43 PM »
Heck yeah. I like Malcolm Reed too.
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Offline GrillGirl@cookinpellets

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Re: Smoked Pulled Pork Tacos
« Reply #5 on: July 12, 2017, 01:59:18 PM »
GunSlinger - do you mind if we use your images and recipe to share on the Cookinpellets social media channels? Would be happy to give credit if you would like - your name, website, social media account - just let us know how you want credit given.

Thank you!
Cookinpellets Team

Offline smokeasaurus

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Re: Smoked Pulled Pork Tacos
« Reply #6 on: July 12, 2017, 04:58:50 PM »
Man, could I hammer back a bunch of those  :thumbup:
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