I needed to restock my pulled pork stash so I injected two nice hunks of pork (shoulders) with an apple juice/brown sugar mixture, let them chill overnight...
then seasoned with some Little Louie's seasoned salt with black pepper.
Into the Memphis Pro at 280F with a bit of hickory for smoke. Used beer and a few wild onions in the drip pans (love the aroma :)).
Smoked until the butts reached an internal temperature of 185F... foiled and let them rest..
They were so tender and juicy...
My pulled pork stash. :)
I just had to try some of it!
I loaded a tortilla with some of the pulled pork, black beans, rice and minced scallions..
Rolled and fried til crisp..
Topped with fresh pico de gallo...
I don't know if I was extra hungry at the time but that was the best burrito I've had in a loooong time. :)