Barbecue Pork Butt Tacos Recipes

BBQ PORK WALKING TACOS

Steps:

• Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
• Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
• Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
• Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.

BARBECUE PORK BUTT

Steps:

• Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
• Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
• Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
• Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

BARBECUE PORK BUTT TACOS

Steps:

• Fire up your grill.
• Combine all the spice rub ingredients in a bowl.
• Rub the pork butt all over with the spice mixture.
• Grill the pork butt over indirect heat, with the grill covered and the vents fully open.
• To help keep the meat moist, fill a small metal pan with the water, cider, and orange and onion slices and place it under the meat to catch the drippings and provide steam.
• If your grill has a thermometer, keep the temperature of the grill at about 350°.
• Barbecue the pork slowly, turning it occasionally adn adding coals as necessary, for 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork.
• Remove the pork from the grill and wrap it in foil; let meat rest for at least 10 minutes, then slice it across the grain, pulling off and discarding any large chunks of fat.
• Using a large knife or Chinese cleaver, chop the sliced meat into 1/2-inch chunks.
• While the meat is resting, you can fry the tortillas--heat the oil in a saute pan over med-high heat.
• Fry the tortillas until crispy, about a minute per side; drain on paper towels.
• On the plate--set out the crispy tortillas, a platter of chopped pork, and a bowl of pico de gallo (in a small bowl, toss together the tomatoes, onions, cilantro, jalapeno, and lime juice; season to taste with salt; best used the day it is made).
• Allow everyone to make their own tacos.
• You can set out bowls of sour cream, diced avocados, chopped lettuce, cooked pinto or black beans, and grated pepper Jack cheese.
• Don't forget the Margaritas:-).