Mexican pulled pork

The Essentials

• Meat: 8–10 lb Bone-in Pork Butt (Shoulder)

• Binder: Your favorite Mexican hot sauce (Tapatio or Cholula work great)

• The Rub: A Southern-style BBQ rub (heavy on brown sugar, paprika, garlic, and onion)

• Braising Liquid: 2 cups Chicken broth & 1 stick (1/2 cup) unsalted butter

• The Vessel: Large aluminum foil pan and heavy-duty foil

The Process

1. The Prep & First Smoke

• Slather the pork butt generously with the hot sauce binder.

• Apply your Southern rub liberally until the meat is fully coated.

• Preheat your smoker to 225°F using hickory or pecan wood for that classic Southern profile.

• Place the pork on the grates and smoke until the internal temperature reaches 170°F. You’re looking for a set "bark" (a dark, flavorful crust).

2. The Braise (The Secret to Tenderness)

• Remove the pork and place it in an aluminum pan.

• Hit it with one more light layer of hot sauce and rub for extra depth.

• Pour the chicken broth into the bottom of the pan and place the stick of butter on the meat.

• Cover the pan tightly with foil to trap the steam.

3. The Finish

• Increase your smoker temp to 275°F.

• Return the pan to the smoker and cook until the internal temperature hits 205°F or the probe slides in like it's hitting room-temperature butter ("probe tender").

4. The Rest & Shred

• Crucial Step: Let the meat rest in the covered pan for at least 1 hour. This allows the juices to redistribute so the meat doesn't dry out the second you pull it.

• Shred the pork directly in the pan, allowing it to soak up that buttery, spicy "gold" liquid at the bottom.

Taco Assembly Tips

• Pickled red onions and squeeze of fresh lime.

• Mexican crema and crumbled cotija cheese.

• Fresh cilantro.