BBQ Pulled Pork Tacos
This video will show you how to make Smoked Pulled Pork Tacos with authentic guacamole and a roasted poblano tomatillo garlic salsa. These pulled pork tacos are amazing, and I know you’ll like them too. My process for pulled pork is very simple. Check out below for further details.
I’m using the Green Mountain Grills Daniel Boone model for this cook. I’m going to smoke it low and slow overnight at 195 degrees. This low temperature on the pellet smoke is perfect for a really deep and flavorful bark.
This shoulder comes from Butcher Box. We got a package that cost about $150 and cames with a ton of different cuts of meat. You can select pre-designed packages, or customize your order. I was very impressed with the packaging, ease of ordering and shipping, and the overall quality of the meats. If you haven’t heard of butcher box yet, definitely check out more in the comments below. They are an online source for a ton of different cuts of meat. Check them out at butcherbox.com.
I did something a little different tonight. Instead of going straight to my Holy Grail BBQ dry rub, I started with a brine. This brine had some jerk spices in it that are really going to give it a nice flair. I only brined it for a few hours. Pork Shoulders tend to start tasting like ham if you brine them for too long. I wanted it to keep that natural flavor. I’ve injected some of that jerk seasoning into shoulder as well.
After smoking overnight at 195 degrees, I checked the temperature at about 7am. It was right in the stall (probably just ready to break the stall). This is a perfect time to wrap the shoulder in butcher paper. This will retain moisture, preserve and darken the bark, and allow the fat to render inside the meat.
This is the temperature probe that I use: https://amzn.to/3cLfsJX
You can see how quickly it gets a temperature reading on the video.
Once the shoulder hit 200 degrees, I pulled it off the smoker and left it in the butcher paper. I added a layer of aluminum foil, then added it to a cooler that I lined with old towels. To be honest, I had to leave it in the cooler for about 5 hours until the guests arrived. It measure 150 degrees after five hours in the cooler. Not Bad!!!!
The authentic guacamole is super easy to make. You will need avocados, onion, cilantro, garlic, and tomato. Dice the tomato, mince the cilantro, and grate the garlic. Add this to diced avocado and diced onion. Mash it with a potato masher, then stir in some lime zest and juice. The juice helps prevent the avocado from browning / oxidizing. Salt and pepper to taste.
The roasted salsa is super easy too. Roast poblano peppers and tomatillos until they are nice and charred. Then peel the skin and dice. I also roasted garlic in a ceramic garlic roaster, but you can use aluminum foil made into a pouch. Once roasted, you can just squeeze the garlic out of its skin and add it to the other roasted veggies. Mix in some diced onion, and add salt and pepper to taste. Perfect!
Get ready to amaze your friends and family with this easy dish.
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GMG www.greenmountaingrills.com
Grill Grates: https://amzn.to/2zKcEyF
Grill Grates Brush: https://amzn.to/2YhEhcK
Morton Garlic Sea Salt: https://amzn.to/3aRK9Mk
Kona Best BBQ Grill Mat: https://amzn.to/2KKWKX4
Smoke Tube: https://amzn.to/3b0AAe6
Weber Rib Rack: https://amzn.to/2Spvz8s
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Hello Fresh www.hellofresh.com
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Original of the video here
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Video Transcription
hey barbecuers I’m Kevin and tonight at11 p.m. we’re gonna be throwing on apork butt it’s gonna cook for a longtime we’re talking 13 14 hour cookdefinitely overnight low and slowgetting lots of smoke and lots of flavorit’s a little after 11:00 p.m. at nightand on majeste about to start thisbone-in pork shoulder on Felton I’musing Green Mountain Grylls Daniel beingadded for this book I’m going to smokeit low and slow overnight at under the95 degrees this low and slow temperatureon the pellet smoker is perfect for areally deep and flavorful Park if you’reas excited about this cook that I amplease hit that like button and tell mewhat you’re cooking this weekend thisshoulder comes from butcher box we got apackage at a cost about one hundred andfifty dollarsit came with a ton of different cuts inthere you can select pre-designedpackages or customize your own I wasvery impressed with the packaging easeof ordering and shipping and the overallquality of the minutes is outstanding ifyou haven’t heard of butcher box yetdefinitely check out more in thecomments below they are an online sourcefor a ton of different cuts incheck them out of butcher box calm I didsomething a little different tonightinstead of going straight to my HolyGrail barbeque dry rub I started with abrine the brine has some jerk spices init that are really going to give this anice flareI only brine for a few hours though porkshoulders tend to start tasting a littlebit like ham you BrianI wanted to keep that natural playI’ve injected some of the jerk seasoninginto the pork shoulder it well it’sgonna be so good I can’t wait hit thatlike button if you think the jerkseasoning is going to taste as good onthe shoulder as I think this so it’stime to get this shoulder on the smokerand get some sleep I have a full hopperof pellets and I’m ready to start thisgo I’ll see you in the morning and atthat time we’ll get ready to wrap theshoulder into butcher paper and carry itall the way to two out of three see allgood morning everybodyso our shoulder has been smoking forabout eight hours at 195 let’s see howit looks oh yeah look at that look atthe deep mahogany color that’s going onon this thing now I’m gonna use myinstant-read thermometer here to seewhat the temperature is inside I need tobe careful to avoid the bone this couldthrow off my temperature reading here’sthe temperature probe that I useI’ll make sure you’ve got a link downbelow for this yeah just about like Ithought 164165 we’re in the middle of the stallhere it’s going in like butter too[Music]170 over here so we are a perfect placeI’m going to wrap this up we’re going toget this to 200 degrees[Music][Music]so in that eight hours we did use quitea bit of pellet so I’m going to need torefill the hopper so it’s just pasteleven o’clock in the morning and we’vejust hit two hundred degrees so twelvehour cook not bad[Music][Music][Music][Music][Music][Music][Music]you
