
Mexi-Style Smoked Pork Butt

Smoke this pork butt a day in advance (or start early in the day), and you’re set to make taco (or torta) dreams come true. In this recipe, a few aromatics and beer infuse provide a tasty basting liquid and ultimately a smoky "sauce" that gives the pork drippings added depth.
Mexi-Style Smoked Pork Butt
Servings
4-6
Prep Time
10 minutes
Cook Time
6-8 hours
The beauty of smoked butt? A small amount of prep (slathering the pork shoulder with our blend of Mexican spices), and time, are all you need to create deeply flavored, falling apart shreds of pork. We recommend great corn tortillas for this style of taco, along with chopped onions, fresh cilantro and a squeeze of lime. No one will complain if cold beer and guacamole join the party.

Ingredients
One 4 ½- to 5-pound bone-in pork shoulder (boneless is also fine)
-
F&S TACO Seasoning
1 large white onion, thinly sliced
4 garlic cloves, peeled and crushed
3-4 bay leaves (preferably fresh)
1 can of lager-style beer
Directions
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.
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.
Meanwhile, place the onion, garlic, and bay leaves in a disposable aluminum pan that’s large enough to hold the pork.
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.
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.
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