Smoked pork butt is amazing for pulled pork tacos. Soon you will be cooking these in your sleep!
Since we did this on the Weber, we chose a smaller pork butt for this cook. If you're also cooking on a pit with limited space, size absolutely matters in doing this hot and fast.
Right away, trim any hard fat off the meat - you don't want any of that. Next, those loose flaps of meat that are bound to burn. Away with them!
Finally, something a little unorthodox: we're butterflying the pork butt. Slicing along the muscle, we spread it out. This will a) double the amount of bark on the meat, since the shape doesn't matter for pulled pork, and b) will help with heat management during the cook. Not bad at all!
While the cooker is heating up, rub the pork shoulder with Dirty Bird Hot and SPG, one coat each. Let the meat sweat through the rub for at least 15 minutes.
The barbecue needs to be set up for two-zone cooking - one side cooks on direct heat, while the other takes advantage of convection/radiant heat.
Let the pit stabilize at 275-300ºF (135-149ºC), and throw the pork butt over indirect heat. When the bark has developed, at about 1.5-2 hours, wrap in aluminum foil or butcher paper.
Wrap with some Cherry Apple Habanero rib glaze and brown sugar. If you choose to wrap with paper, we recommend wrapping without liquids, to avoid it melting.
After wrapping, place the pork butt back on the heat until core temp hits 206ºF (97ºC).
When the pork butt is ready, bring it inside, and let it rest for 25-30 minutes. Then get your hands in there and pull that pork to shreds!
Your pulled pork is ready. Warm up some tortillas, top with sliced onions and your favorite salsa and mexican cheese, and you've got yourself the best pulled pork tacos one can wish for.
Catch you on the next recipe!
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