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Smoked Boston Butt (oak) - 4 hrs

finished in a 425F oven with chicken stock and MSG - 2 hrs

pulled and shredded and added in fresh homemade red sauce (gaujillo, ancho, arbol, anahiem, fresno, cooking chocolate, onion, garlic)

rolled in quick-fried yellow corn tortillas (didnt make them this time)

covered in remaining red sauce and added chesse: extra sharp cheddar, gloucester, and oaxaca

sour cream, scallion, sliced avocado to finish (next time i will pickle red onions instead).

next time, I will add black bean and corn and make a killer side of pico de gallo

Smoked Boston Butt (oak) - 4 hrs finished in a 425F oven with chicken stock and MSG - 2 hrs pulled and shredded and added in fresh homemade red sauce (gaujillo, ancho, arbol, anahiem, fresno, cooking chocolate, onion, garlic) rolled in quick-fried yellow corn tortillas (didnt make them this time) covered in remaining red sauce and added chesse: extra sharp cheddar, gloucester, and oaxaca sour cream, scallion, sliced avocado to finish (next time i will pickle red onions instead). next time, I will add black bean and corn and make a killer side of pico de gallo

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[–] • 2 pts

Holy shit!!!!!!

Why do you gotta torture me like this?

It never crossed my mind to use pork roast for this. But it's perfect. But that meshes well with the other ingredients. I will try this...