Pulled Pork Tacos
This simple recipe is a real easy and fun way to feed your family and friends.
Prep Time: 1-2 hours
Cook time: 10-12 hours
- One 8-10lb bone-in pork butt
- 2 cups light brown sugar
- 8 tbs butter (cut into ½ tablespoon pats)
- ½ cup honey or agave
- 1/3 cup cider vinegar
- 1 bottle Loot and Booty Everything Rub (season to taste)
- 1 bottle Obie-Cue’s Sweet Rub BBQ Spice (season to taste)
- Optional to add heat: 1 bottle Big Poppa Smokers Jallelujah (season to taste)
- 1 lb Snider’s homemade salsa. (optional)
- Shredded Colby Jack and Pepper Jack Cheese. (optional)
- 1 container of sour cream(optional)
- Chopped Cilantro (optional)
- 2-3 avocados, sliced or made into guacamole, (optional)
- Season the pork butt with the Obie-Cue and Loot and Booty Rubs and if desired the optional hot rub. Be sure to thoroughly cover every side of the pork butt with the Obie-Cue and Plowboys Rubs then lightly add a spicy rub if desired. Allow the pork butt to rest for 1 to 2 hours or up to overnight. Allowing the pork butt to rest allows for the seasonings to not only better adhere to the meat but also gives the rubs a chance to work as a dry brine.
Note: its allot harder to over season a pork butt than it is to under season.
- Preheat the smoker to 275⁰ For a heavier smoke flavor use hickory or mesquite wood and for a lighter use fruit woods like pecan or cherry.
- After the pork butt has rested and the smoker has reached 275⁰F place the pork butt on the smoker, fat side down, and cook spraying lightly with water or apple juicy every hour.
- Once the pork butt has reached an internal temperature of 150-160 pull it off the smoker and set it onto a large piece of foil, large enough to wrap the entire pork butt. Sprinkle the brown sugar over the top of the pork butts as well as all of the butter. Pour the cider vinegar on top of the pork butt followed by the ½ cup honey or agave. Wrap the pork butt tightly.
- Return the Pork Butt to the smoker and cook until it is ridiculously probe tender (approximately 200-205⁰ keeping the thermometer probe away from the bone)
- When the pork reaches the finishing temp of 200-205⁰, or a desired tenderness, pull it off the smoker and allow it to vent its heat by cutting a 2-3 inch hole in the top of the foil allowing the heat to escape. This venting process allows the pork to cool quick enough that it won’t over cook yet slow enough that it continues to become more tender as well as to reabsorb some of its drippings.
- Vent the pork until it reaches a temp of 150-160 then remove from the foil and place into a large pan or bowl. Save and set aside the drippings so that the fat can separate. Once separated remove the fat from the drippings.
- Remove the bone by simply pulling on it with your hand, the more tender the pork the more easily the bone pulls free. Once done flip the pork so that the fast side is up and remove the fat cap with either a knife or your hand, it too should come off very easily. Then begin to pull the pork with your hands, stripping away any unwanted or excess fat as desired,
- To finish the pork slowly add in the drippings to taste.
- Place the pulled pork on a soft shell taco and top it off the salsa, cheese, cilantro, avocado and sour cream (optional)