The wife is getting a little tired of all the smoked food but I can't seem to stop smoking (it is a terrible addiction to have
). So last weekend I decided to mix things up and cook something on my smoker that isn't a traditional BBQ item. I went for pulled pork tacos. I kind of made it up as I went but it came out great. Here is my method:
I made up a quick marinade/injection for my 7lb boneless pork butt. I pureed the following items in the food processor (I couldn't find the blender since my wife had "rearranged" the kitchen)
1 can red enchilada sauce (mild)
1 can chipotles in adobo
1 onion
1 small bunch cilantro
1 T salt
1 T pepper
1 t cumin
1 t coriander
All injected up and ready to go on the smoker after an overnight rest.
I smoked it on my UDS at 300 degrees. I started it in the foil pan uncovered so it could cook in that delicious marinade.
Three hours in I took it out of the pan and let it go till it hit 170.
I then placed it back into a pan and covered it. I didn't want a bark to form as that would throw off the texture of the tacos.
I pulled it at 206 IT and let it rest for an hour. It took right at 7 hours to cook.
Man I love smoking shoulders at 300. If you haven't tried it than you are missing out.
All pulled and ready for Tacos
The drippings in the pan were de-fated and put back into the pulled pork.
I didn't get a plated shot as they were consumed too fast. The pork really took on the flavor of the marinade and made for a great taco. This will be a repeat recipe.
Thanks for looking.
I made up a quick marinade/injection for my 7lb boneless pork butt. I pureed the following items in the food processor (I couldn't find the blender since my wife had "rearranged" the kitchen)
1 can red enchilada sauce (mild)
1 can chipotles in adobo
1 onion
1 small bunch cilantro
1 T salt
1 T pepper
1 t cumin
1 t coriander
All injected up and ready to go on the smoker after an overnight rest.
I smoked it on my UDS at 300 degrees. I started it in the foil pan uncovered so it could cook in that delicious marinade.
Three hours in I took it out of the pan and let it go till it hit 170.
I then placed it back into a pan and covered it. I didn't want a bark to form as that would throw off the texture of the tacos.
I pulled it at 206 IT and let it rest for an hour. It took right at 7 hours to cook.
Man I love smoking shoulders at 300. If you haven't tried it than you are missing out.
All pulled and ready for Tacos
The drippings in the pan were de-fated and put back into the pulled pork.
I didn't get a plated shot as they were consumed too fast. The pork really took on the flavor of the marinade and made for a great taco. This will be a repeat recipe.
Thanks for looking.
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