Barbecue Pork Butt Tacos
- Ready In:
- 3hrs 25mins
- 1 tablespoon firmly packed brown sugar
- 2 teaspoons paprika
- 2 teaspoons cumin seeds, toasted and ground
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons kosher salt
- 1 teaspoon dried ancho chile powder or 1 teaspoon chili powder
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cayenne (or more to taste)
- 1 (3 lb) pork butt (bone in or bone out)
- 2 cups water
- 1 cup apple cider
- 1 orange, sliced
- 1 onion, sliced
- 1⁄2 cup vegetable oil
- 12 corn tortillas
Pico de Gallo
- 6 roma tomatoes, seeded and diced small
- 1⁄2 cup finely diced onion
- 1⁄4 cup chopped cilantro
- 1 jalapeno chile, seeded and minced
- 2 tablespoons fresh lime juice
- kosher salt
- Fire up your grill.
- Combine all the spice rub ingredients in a bowl.
- Rub the pork butt all over with the spice mixture.
- Grill the pork butt over indirect heat, with the grill covered and the vents fully open.
- To help keep the meat moist, fill a small metal pan with the water, cider, and orange and onion slices and place it under the meat to catch the drippings and provide steam.
- If your grill has a thermometer, keep the temperature of the grill at about 350°.
- Barbecue the pork slowly, turning it occasionally adn adding coals as necessary, for 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork.
- Remove the pork from the grill and wrap it in foil; let meat rest for at least 10 minutes, then slice it across the grain, pulling off and discarding any large chunks of fat.
- Using a large knife or Chinese cleaver, chop the sliced meat into 1/2-inch chunks.
- While the meat is resting, you can fry the tortillas--heat the oil in a saute pan over med-high heat.
- Fry the tortillas until crispy, about a minute per side; drain on paper towels.
- On the plate--set out the crispy tortillas, a platter of chopped pork, and a bowl of pico de gallo (in a small bowl, toss together the tomatoes, onions, cilantro, jalapeno, and lime juice; season to taste with salt; best used the day it is made).
- Allow everyone to make their own tacos.
- You can set out bowls of sour cream, diced avocados, chopped lettuce, cooked pinto or black beans, and grated pepper Jack cheese.
- Don't forget the Margaritas:-).
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