Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Great recipe! I'm new at smoking and tried this recipe on my first smoked pork butt and it turned out very yummy.
The 7 pound roast took about 11 hours @ 250 degrees. After it was done cooking, settled, and pulled, I added about a teaspoon or so more salt to the remaining Mop sauce, then heated it med-high with some pulled pork in a skillet - just long enough to get everything sizzling.
I added some of the heated pork onto a corn tortilla, topped it with home-made salsa and a little shredded chihuahua cheese and a pinch of lime juice. Goes great with the rest of the six-pack of the Mexican beer :-)
Smokenado , thanks for the look . I love to make these , Corn Tortillas fried in the Lard with Carnitas , Salas Fresco , Creama , and Asadero Cheese. Dang that sounds Marvelous