Flash Sale: 10% Off Bundles with code: BUNDLEUP

Mexi-Style Smoked Pork Butt

Posted by Paula Disbrowe on 11th Aug 2021

Serves 4 to 6, with delicious leftovers

Smoke the pork the day before, and you’re set to make taco (or torta) dreams come true the following day. Consider serving the tacos with one of our favorite salsa recipes – Salsa Roja or Salsa Verde

One 4 ½- to 5-pound bone-in pork shoulder (boneless is also fine)

Taco Secret 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

For serving:

Corn tortillas

Chopped onion

Fresh chopped cilantro

Lime wedges

Your favorite hot sauce

Place the pork in a rimmed baking sheet lined with foil or butcher’s paper. Generously season the meat with Taco Secret, 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.