Ingredients
- 1 (8lb) Boston Butt Pork Shoulder
- Cornhusker Spray Duck Fat
- Plowboys BBQ Yardbird Rub
- Cattleman’s Grill Mexicano Seasoning
- 1/2 cup crushed pineapple
- Caramelo flour tortillas
- 1 cup cotija cheese, crumbled
- 1 cup Kansas Flavor Bread & Butter Pickled jalapeños
For the Pineapple Chipotle Salsa:
- 1 lb tomatoes, halved
- 1/4 large yellow onion (2.5 oz total)
- 1/4 cup crushed pineapple
- 1/2 jalapeño, halved lengthwise
- 1 chipotle in adobo sauce, plus 1 tbsp adobo sauce
- 1/2 cup cilantro, chopped
- 2 cloves garlic, chopped
- 1 tbsp lime juice
- Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt, to taste
Instructions
Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF, set up for smoking/indirect grilling.
Apply a layer of binder to the surface of the pork butt to help the rub stick. Season with equal parts Plowboys BBQ Yardbird Rub and Cattleman’s Grill Mexicano Seasoning.
While the pork cooks, prepare the salsa. Place all ingredients in a blender and blend until the salsa is totally broken down and smooth. Store in the refrigerator for up to one week.
Smoke the pork until a bark is formed, about 3.5-4 hours. Remove from the grill. Place on foil and add 1/2 cup crushed pineapple. Wrap tightly. Return to the grill.
Continue cooking until the pork is tender enough to shred. The internal temperature will be over 200ºF.
Remove the pork from the grill. Remove the shoulder blade bone from the pork. Shred the pork by hand, using cotton gloves and nitriles as heat protection.
Place the tortillas on the grill to warm.
Fill the warmed tortillas with the shredded pork. Top with the pineapple chipotle salsa. Finish with a sprinkle of cotija cheese. Finish the Smoked Pork Tacos with Kansas Flavor Bread & Butter Pickled jalapeños and serve warm.
