BBQ Pulled Pork Tacos with Roasted Poblano, Tomatillo, and Garlic Salsa

BBQ Pulled Pork Tacos
This video will show you how to make Smoked Pulled Pork Tacos with authentic guacamole and a roasted poblano tomatillo garlic salsa. These pulled pork tacos are amazing, and I know you'll like them too. My process for pulled pork is very simple. Check out below for further details.

I’m using the Green Mountain Grills Daniel Boone model for this cook. I’m going to smoke it low and slow overnight at 195 degrees. This low temperature on the pellet smoke is perfect for a really deep and flavorful bark.

This shoulder comes from Butcher Box. We got a package that cost about $150 and cames with a ton of different cuts of meat. You can select pre-designed packages, or customize your order. I was very impressed with the packaging, ease of ordering and shipping, and the overall quality of the meats. If you haven’t heard of butcher box yet, definitely check out more in the comments below. They are an online source for a ton of different cuts of meat. Check them out at butcherbox.com.

I did something a little different tonight. Instead of going straight to my Holy Grail BBQ dry rub, I started with a brine. This brine had some jerk spices in it that are really going to give it a nice flair. I only brined it for a few hours. Pork Shoulders tend to start tasting like ham if you brine them for too long. I wanted it to keep that natural flavor. I’ve injected some of that jerk seasoning into shoulder as well.

After smoking overnight at 195 degrees, I checked the temperature at about 7am. It was right in the stall (probably just ready to break the stall). This is a perfect time to wrap the shoulder in butcher paper. This will retain moisture, preserve and darken the bark, and allow the fat to render inside the meat.

This is the temperature probe that I use: https://amzn.to/3cLfsJX
You can see how quickly it gets a temperature reading on the video.

Once the shoulder hit 200 degrees, I pulled it off the smoker and left it in the butcher paper. I added a layer of aluminum foil, then added it to a cooler that I lined with old towels. To be honest, I had to leave it in the cooler for about 5 hours until the guests arrived. It measure 150 degrees after five hours in the cooler. Not Bad!!!!

The authentic guacamole is super easy to make. You will need avocados, onion, cilantro, garlic, and tomato. Dice the tomato, mince the cilantro, and grate the garlic. Add this to diced avocado and diced onion. Mash it with a potato masher, then stir in some lime zest and juice. The juice helps prevent the avocado from browning / oxidizing. Salt and pepper to taste.

The roasted salsa is super easy too. Roast poblano peppers and tomatillos until they are nice and charred. Then peel the skin and dice. I also roasted garlic in a ceramic garlic roaster, but you can use aluminum foil made into a pouch. Once roasted, you can just squeeze the garlic out of its skin and add it to the other roasted veggies. Mix in some diced onion, and add salt and pepper to taste. Perfect!

Get ready to amaze your friends and family with this easy dish.

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GMG www.greenmountaingrills.com
Grill Grates: https://amzn.to/2zKcEyF
Grill Grates Brush: https://amzn.to/2YhEhcK
Morton Garlic Sea Salt: https://amzn.to/3aRK9Mk
Kona Best BBQ Grill Mat: https://amzn.to/2KKWKX4
Smoke Tube: https://amzn.to/3b0AAe6
Weber Rib Rack: https://amzn.to/2Spvz8s
Miyabi Kaizen Hollow Edge Santoku Knife: https://amzn.to/2YlUGgd
Hello Fresh www.hellofresh.com

Kraft Original Barbecue Sauce: https://amzn.to/2zVHZid

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