FORUM SPONSORS > Adrenaline Barbecue Co.

Pulled Pork Tacos

(1/4) > >>

HighOnSmoke:
A 7-pound pork butt cooked on the Weber kettle with the Slow N Sear for 9 hours until it reached an internal temp of 203. 
I used plum and cherry wood with All-Natural Charcoal. Removed from the grill and placed in the oven for a 1-hour rest.



All pulled and very juicy, tasty and with a great smoke flavor!


My plate with some packaged taco rice!

smokeasaurus:
That sure looks good. If you have a minute you could make The Smoke a plate exactly like yours  :) 

Pappymn:
I'll take a plate of that please


Sent from my iPad using Tapatalk

teesquare:
I will take all bofe of 'em! ;) ;D

Bayoucajun:
Mike damn you nailed that butt. Another great cook.

Navigation

[0] Message Index

[#] Next page