One of my favorite seasonings is Big Poppa Smokers Jallelujah Jalapeno. It goes so well on everything, beef, pork, chicken, seafood....it all tastes great with a dash of Jallelujah!
I had this rub in mind when I picked a pork shoulder to smoke. I was also thinking of what I could make with the leftovers from this cook.
I injected the pork butt (shoulder) with some spiced-up beef stock, then sprinkled with the BPS rub.
Into the drum at 275 F....
I put this on early in the morning and let it cook all day. Went swimming and dove hunting. When I got back I was hungry. :)
The butt smoked for about 9 hours, I left it inside of the drum and shut all air vents. (both intake and outlets). Let the meat rest in the cooker for another hour.
It came out so moist and tender....and the bark had incredible flavor from the rub.
This was actually all we ate. No sides, everybody just picked at the pork butt.
I did have enough leftover the next day to make a burrito.
Spicy pork butt with some of the bark, black beans, rice and minced scallions...
I love these crispy so I fried this one until golden...
Topped with home made salsa and queso fresco...
I don't understand the rules but once you fry a burrito, it magically changes it's name to a chimichanga.
What ever they are supposed to be called, I like em! :)
I have some of the pork stash in the freezer for future meals. Not sure what to make with it yet. :)