Something really amazing to pair with Bucket of Bread has been discovered!
(place drum roll here)
.........Burn Pit BBQ.
Burn Pit BBQ is a Veteran owned company where all of their BBQ rubs and sauces are proudly made in Wisconsin. They are committed to high quality ingredients, great flavor, and giving back to the Veteran community one bottle at a time! That's what Burn Pit BBQ is all about!
After you learn about these way crazy delicious street tacos... head over to their website and grab some stuff. They'll ship it to you.
Bucket of Bread, Traditional White
BurnPitBBQ.com Pop Smoke Rub CLICK HERE TO BUY
A Meat Smoker
Apple Cider Vinegar
Internal Meat Thermometer
Get out your pork shoulder from the fridge. Let the meat sit on the counter. You want it at room temperature which can take around 2 hours.
Prepare the smoker. Consult the manual for the best way to get your smoker ready. Using a dish or foil pan filled with water and set on one side of the smoker's grate keeps everything moist.
Rub the pork. Coat the pork with a generous amount of olive oil. Rub every side of your pork shoulder with Pop Smoke from Burn Pit BBQ and get it on all sides and inside all the nooks and crannies. You can't use too much!
Fill the spray bottle. Fill it using a 2:1 ratio of apple juice to apple cider vinegar. You’ll be spraying the shoulder every hour for the first 4.
Smoke pork. Add pork shoulder to smoker grate and smoke at 250°F for 4 hours. Each hour, open up the smoker and spritz pork.
Wrap the pork. On the final spraying down, wrap it with foil or peach paper and smoke it at 225°F for approximately 4 more hours.
Check temp. Pork should have an internal temperature of between 195-205°F.
Let pork rest. Remove it from the smoker and keep it wrapped (okay fine - peek at it's beauty briefly). Let it rest for up to 2 hours before shredding it.
Shred it! Cut off pieces of the pork shoulder and place them into the bowl of your stand mixer. Using the paddle attachment, turn the mixer on low. Adjust speed as needed. Remove shredded/pulled pork and repeat until finished.
Bucket Time. Grab a Bucket of Bread Traditional White out from the fridge.
Dough. Using a small amount of dough, roll it out into a very thin circle. You may also use a tortilla press and place it into a hot non-stick pan with no oil. Flatten if it rises (or let it if you want!) and heat flipping it over to get each side a nice golden brown to spotty dark. The circles should be no more than 5-8 inches in diameter... thinner you make it, the better!
It's Raining Tacos! Reheat the shredded pork in a pan and put a generous amount on your flat bread. Add your favorite taco toppings, fold it, and eat as many as you can stuff into your face. Topping ideas: Squeezed lime, cilantro, sour cream, jalapenos, diced tomatoes, lettuce, cheese blends, or use this BONUS RECIPE for Pickled Red Onions!
BONUS RECIPE! Pickled Red Onions
Add this on top of your street tacos for that burst of flavor AND color!
1 Thinly sliced red onion
1 Tablespoon of sugar
1 1/2 Teaspoon of kosher salt
1/2 Cup of apple cider vinegar
1 Cup of water
Make this well before your Pop Smoke Pulled Pork Street Tacos are to be made.
At a medium heat in a saucepan, whisk water, sugar, salt, and vinegar until sugar and salt dissolve.
Place the thinly sliced onion in a canning jar and pour the vinegar mixture over it until full.
Let sit at room temperature for 1 hour and refrigerate.
Start using after 24-48 hours.
Additional Notes and Tips:
If you’ve never smoked a pork shoulder before, just follow this recipe and you'll be a pro in no time. If you have smoking questions, get a hold of the guys at Burn Pit BBQ, they live for this just like Bucket of Bread lives to help with your baking needs.
Cook to temperature not to time. This is why smoking is an artform. You really want to use that thermometer to tell you where you are in the process. So much can happen when smoking meats to change the time to finishing, such as the cut of the meat, the composition of the meat, the amount of fat and tissue in the meat, meat temperature, meat size, the smoker variations, wind, outside temperatures, and so much more. Just stick to the temperatures and you'll be fine.
At some point the internal temperature will come to a stall. It will seem like there isn't any progress for a rise in heat. Don't worry about this and just keep monitoring the smoker temperature because a stall in rising is completely normal. Why is this? Well, the collagen in the meat is breaking down during this time. Beef brisket is another cut that is notorious for taking forever to break down. This is simply why it takes hours to smoke something well. But it is so worth it.
Don't open the lid too much. Every time you open your smoker, the heat and flavor of the smoke just floats away.