- May 30, 2018
- 497
- 681
The recipe for the marinade
The hard to find items were ordered from Amazon
The dried peppers were reconstituted on the stove and all the seeds were removed. Nitrile gloves were worn at all times when dealing with the peppers and marinade
Really to pulverize
The marinade chopped
After the bone was removed the pork butt was cut into 1/4 inch slices. The pork was still partially frozen which made slicing easier
The pork and marinade mixed up for 24 hours
Homemade pineapple salsa made up for taco toppings
The pork tower made up and ready to smoke
The stack was smoked at 260 degrees for six hours. The high amount of sugars in the pineapple made some very good burnt ends
Slicing the tower
About done slicing
The main event topped with the pineapple salsa, avocado slices, cilantro and finished with lime juice. This cook produced many different unique flavors plus great visual effects
The hard to find items were ordered from Amazon
The dried peppers were reconstituted on the stove and all the seeds were removed. Nitrile gloves were worn at all times when dealing with the peppers and marinade
Really to pulverize
The marinade chopped
After the bone was removed the pork butt was cut into 1/4 inch slices. The pork was still partially frozen which made slicing easier
The pork and marinade mixed up for 24 hours
Homemade pineapple salsa made up for taco toppings
The pork tower made up and ready to smoke
The stack was smoked at 260 degrees for six hours. The high amount of sugars in the pineapple made some very good burnt ends
Slicing the tower
About done slicing
The main event topped with the pineapple salsa, avocado slices, cilantro and finished with lime juice. This cook produced many different unique flavors plus great visual effects