pork taco from smoked Boston butt
Shown served with a ranchero beans
By: Thomas M. Ciesla
Preparation time: A laid-back afternoon
- 1 6- pound Boston Butt (pork roast)
- 1 can of vegetable broth
- 8 cloves of garlic, peeled
- 2 tablespoons of red wine vinegar
- 2 tablespoons of worstershire
- 1 apple, thinly sliced
- 1/4 cup of olive oil
- pepper & salt to taste
- Flour or corn tortillas
- Pico de Gayo
- Shredded cheese
- Shredded lettuce
- Sour cream
1. In a oiled aluminum foil pan, place pork that has been scored on top in two directions. Insert garlic cloves and onion slices into the score lines.
2. Pour in olive oil, vinegar, worstershire sauce and vegetable broth, then float apple slices on top of mixture. Seal pan with aluminum foil.
3. Place pan into smoker and cook for roughly 4 hours at 350-400 degrees.
4. When roast is cooked, remove from smoker and place roast on platter, then roast with forks (you can shred only half the roast if you desire sliced pork for leftovers the next day). Return shredded roast to pan with drippigs and warm in the oven until ready to serve.
1. Warm taco's
2. Move shredded pork into serving dish, using a slotted spoon to drain off juices
3. Place Pico de Gayo, sour cream, shredded cheese and lettuce in bowls and allow guests to create their own tacos.