Perfect with Tango Mango - Our personal favorite party food that seems to satisfy all of the check marks; Sweet, salty, savory, and spicy! Pulled pork tacos have it all.
Serves 8 to 10.
- 8 ounces molasses
- 12 ounces salt (pickling preferred)
- 2 quarts water
- 6 to 8 pound Boston butt
- 1 teaspoon whole cumin seed
- 1 teaspoon whole fennel seed
- 1 teaspoon whole coriander
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 13 Stars Tango Mango
- 12 flour tortillas
- 4 limes, cut into wedges
- ½ cup sour cream
- 1 avocado, diced
- 12-quart container
- Zip-top bag
- Coffee grinder (or mortar and pestle)
- Latex gloves (optional)
- Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine
- Cover and refrigerate for a minimum of 8 hours (12 is ideal).
- Place cumin seed, fennel seed, and coriander in good grinder and grind fine (mortar and pestle works fine here too). Transfer to a small mixing bowl and stir in the remaining seasonings (chili powder, onion powder, and paprika).
- Remove Boston butt from brine and pat dry
- Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres (More rub will adhere to the meat if you are wearing latex gloves during the application)
- Preheat the smoker to 210 degrees F
- Place butt in smoker and cook for 10 to 12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time (Use fork to check for doneness). Meat is done when it falls apart easily when pulling with a fork
- Once done, remove from pot and set aside to rest for at least 1 hour
- Pull meat apart with 2 forks and serve with desired garnishes
- Check out our homemade tortilla recipe here!
- Feel free to make the pulled pork in a slow cooker/pressure cooker