Meat: 2.5# pork butt
Wood: Hickory chunks
Rub: Salt, pepper, cumin, cayenne, chili powder, paprika and brown sugar.
Smoke time/temp: 240-250 in a disposable aluminum pan til IT 195. A few squirts of SoFlaQuer's finishing sauce after being sliced up.
These tasted AWESOME! It was my girlfriends idea to do these so I have to give her some of the credit. But I must say they were outstanding and had 2 completely different flavors which was nice. Hope you guys enjoy!
And now for the QVIEW!
Out of the pan and ready for slicing
All sliced up....well only half.
Building the enchilada on a flour tortilla.
A little shredded cheddar.
A few jalapenos for some kick :-)
Topped with enchilada sauce and more shredded cheddar. More cheese the better!
Out of the oven and lookin' gooooood!
Also: Quesadilla off the grill pan with sliced smoked pork butt with pepper jack cheese!
Money shot #1: Enchilada with a lil sour cream on top.
Money shot #2 of enchilada.
Money shot #3: Quesadilla
Money shot #4: Another quesadilla shot.