Mexi-Style Smoked Pork Butt

Directions

1. Place the pork in a rimmed baking sheet lined with foil or butcher’s paper. Generously season the meat with F&S TACO Seasoning, and use your hands to evenly coat the exterior. Allow the pork to marinate at room temperature for 1 hour, or tightly wrap with plastic and refrigerate up to 2 days in advance.

2. About 1 hour before smoking, remove the pork from the refrigerator. Prepare a charcoal grill for two-zone cooking and build a medium-high fire.

3. Meanwhile, place the onion, garlic, and bay leaves in a disposable aluminum pan that’s large enough to hold the pork.

4. When the coals are glowing red and covered with a fine gray ash, use tongs to remove the cooking grate and place a drip pan with 1 inch of warm water on the side with no coals, and add a few wood chunks. Carefully wipe the grill grates, then carefully wipe with a lightly oiled towel again.

5. When the fire begins to produce a steady stream of smoke, pour about half of the beer over the pork (the liquid should come up about ½-inch of the cut), place the pork over indirect heat, close the grill, vent the grill for smoking, and smoke for 6 to 8 hours. Cook until the meat shreds easily with a fork and an instant-read thermometer inserted into the center of the roast reads 200°F- 205°F. After the first couple hours of cooking, use a spoon to baste the pork with the beer and collected juices. Add additional hot coals or wood chunks as needed to maintain a steady temperature of 250-275°F.