BB-BBQ Pulled Pork Tacos & Salsa Verde!

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

civilsmoker

Smoking Guru
Original poster
OTBS Member
★ Lifetime Premier ★
Jan 27, 2015
6,044
8,198
Idaho
I just love it when the boy goes shopping with the wife, he fills the cart full of meat treats. This time he grabbed a pork butt and a rack of ribs. So we are are in the works for some pulled pork tacos and salsa verde!!!

I’m trying something a little different this time, since scoring the top of the last brisket I did for New Years worked out so well I decided to give it a test run on the butt. So I 1/4” fat trimmed and then gave it a pretty heavy 45 score!
D8F9E11E-213A-44EB-8377-5416D3913C94.jpeg


Then it got salted down, lathered with ale mustard, then dressed with Big Bald BBQ rub. I really worked the score lines to get mustard and rub fully worked in. The goal is to create more pockets to hold juice and create more bark.
7C863046-446D-48B3-AA1D-5215B3DCE149.jpeg


On it goes! Using the Memphis pellet running at 235. The plan is to take it up to 160ish then wrap it.....it’s din din so it needs to be done!
12E5F033-2B63-4ACC-BC80-595AB156D025.jpeg

Will post progress pics for your viewing enjoyment as they are created!
 
Looking good, I don't normally add salt if I am using a rub that has it in it, I am trying to keep my salt intake down but wonder if I am not getting a full flavor affect? still good and reckon some sacrifices have to be made lol
 
Looking good, I don't normally add salt if I am using a rub that has it in it, I am trying to keep my salt intake down but wonder if I am not getting a full flavor affect? still good and reckon some sacrifices have to be made lol
thanks mike, the BB BBQ rub doesn’t have a high salt content. I usually salt over night then do the rub, but got distracted last night. So when I salt the day of I only lightly salt it for flavor. It’s a big piece of meat so it needs some!

Looks good. I like scoring mine too. Feel like the rub penetrates better.
Jcam good to know I have good company with my thinking....!

The way I look at it is.......if it doesn’t add anything at least it looks cool while it smokes!
 
Last edited:
  • Like
Reactions: sawhorseray
Looks delicious. I've cut mine a bit to get more bark, but will definitely score mine like this next time. Cant wait to see the finished product.
 
Lookin' good in the neighborhood Civil! :emoji_thumbsup:

LIKE

John

Thanks John! The neighborhood is smelling good now to!

Looks delicious. I've cut mine a bit to get more bark, but will definitely score mine like this next time. Cant wait to see the finished product.

Thanks teal! I’m really liking the score look and extra bark!

Bbqqwn Bbqqwn thanks for the like!
 
Ok so it hit IT 140! And starting to swell and release moisture..... :emoji_sunglasses:
0C3FF8C2-BC71-43BC-9042-0AAE4092E6B6.jpeg


So as I was staring at all that juice leaving and this idea popped into my head to “mop it up” so I grabbed the BB BBQ rub and added another coat to soak up those golden juice to help make even a thicker bark!!! :emoji_ok_hand:
250B926B-F85E-4CAE-8C1A-768FA5215E8E.jpeg

It’s a single meal day.....so I’m getting dang hungry!!!
 
Ok the IT 158 so making the bbq sauce for the pulled pork. I’m doing a double recipe!
E7CBC222-B697-4408-B9C5-06D41E91C2B7.jpeg

96BA7331-9297-4F9D-977D-E03BF80C2A5E.jpeg

All put together and will sit covered for a very slow simmer till din din.
986A2F51-FB7A-4B77-AE93-3D81E09F7C3B.jpeg


I added the remaining hard cider to a sauce pan, w/ 1/4c chicken broth, 2-tsp BB & brown sugar each then bring it to a boil to burn off the alcohol
2E1E183E-C138-4AA4-8BC7-8057255A0A1D.jpeg


The hot liquid is then added to the pan and it is wrapped up tight. Man the crust flavor is yummy. If I had time I would just let it go but don’t want to wait.......
C0C2E2B2-9561-4D0B-9B3E-FC37AD30DF77.jpeg

last operation was to bump the grill temp to 250......edit just realized what it is was......bumped to 275!
 
Last edited:
Bingo pulled pork!
45A27ED2-956C-4699-ADD4-0F291D9BA29F.jpeg

And chili verde....
AEBDD299-1D97-4D7C-93E3-85CB3886F5DB.jpeg

And pork two ways is what’s for dinner!
831F2D0B-EA6C-4DF7-8AEC-1BB9DB161735.jpeg

warning consuming this WILL cause a couch coma!
7024F082-7607-4B5C-8D67-605C39C7D79C.jpeg
 
  • Like
Reactions: jaxgatorz
it’s leftover time!!!

Had a craving for a pulled pork sammich, so bingo.....toasted up a bun then melted some provolone on the top then loaded it up with pork & some cabbage mix with some spicy mayo...
804B5EFC-02AA-4B55-A882-89D187C4FE7A.jpeg

this is what I call a happy plate!
2445DE8C-A276-4B33-93FC-68A19F15226C.jpeg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky