Tex Mex Pulled Pork

Malzemeler

Ingredients:

– 9 lb bone-in pork butt, score fat cap

– Cholula hot sauce (binder)

– Heath Riles BBQ Garlic Jalapeño seasoning

– Heath Riles BBQ Grande Gringo seasoning

– 1 stick butter

– Additional Cholula hot sauce (for butter bath)

– 1 cup sour cream

– Juice of ½ lime

– Splash of milk (to thin sauce)

– Diced white onion

– Chopped cilantro

– Diced jalapeño

– Crumbled queso fresco

Yöntemler

1. Score the fat cap on the pork butt and coat it with Cholula hot sauce as a binder.

2. Season heavily with Garlic Jalapeño and Grande Gringo seasonings.

3. Insert a probe into the pork and place it on a pellet smoker at 225°F overnight.

4. When the pork reaches about 160°F and the bark has set, transfer it to a pan and add a bit of Cholula.

5. Prepare a butter bath by melting 1 stick of butter with more Cholula and both seasonings; pour over the pork.

6. Cover the pan with foil and return to the smoker at 300°F until the pork reaches 205°F and is probe tender.

7. Rest the pork, wrapped in a cooler, for 2–3 hours.

8. For the Tex-Mex sauce: mix 1 cup sour cream, Cholula, both seasonings, juice of ½ lime, and a splash of milk to thin. Place in a squeeze bottle and chill.

9. For toppings: combine diced onion, cilantro, jalapeño, and queso fresco.

10. Build tacos with pulled pork, drizzle with the chilled sauce, and top with the fresh toppings.

Yields: Serves approximately 8–10.