Started out this morning by putting a 10lb Boston Butt on my Lang Smoker @ 225 deg.
I was smoking it over apple wood.
Here it is 5 hours in.
And here it is after 10 hrs about to be pulled
After pulling I smoped some Poblano Peppers and stuffed them with the pulled pork and
a cheese and egg mixture and baked them for 20 min to set the egg and cheese.
Then add a bit of hot sauce and serve.
My version of a pork stuffed and baked Chili Relleno