Ingredients

Method

1. 1

   Using a knife, score the fat cap of the pork butt in a diamond pattern.

2. 2

   Use Cholula Hot Sauce as a binder, rubbing it all over the pork. Generously season the entire pork butt with a heavy, even coat of Heath Riles BBQ Garlic Jalapeño Rub and Malcom's Grande Gringo Mexican Seasoning.

3. 3

   Insert a probe thermometer into the thickest part of the pork. Place the pork butt directly on the smoker grates. Smoke at 225°F overnight.

4. 4

   After about 10 hours (around 9 AM in the video), when the internal temperature reaches approximately 160°F and a dark bark has formed, remove the pork from the smoker.

5. 5

   Place the pork butt in a deep aluminum foil pan. Prepare a butter bath by melting a stick of butter in a measuring cup and mixing in more Cholula, Garlic Jalapeño Rub, and Grande Gringo Seasoning.

6. 6

   Pour a little Modelo beer into the bottom of the pan to act as a braising liquid. Pour the prepared butter bath mixture over the top of the pork butt.

7. 7

   Cover the pan tightly with aluminum foil. Place it back on the smoker and increase the temperature to 300°F. Cook until the internal temperature reaches 205°F and the pork is probe-tender.

8. 8

   Once cooked, remove the pan from the smoker. Place the entire wrapped pan into a cooler. Cover it with towels to insulate and let it rest for at least 2-3 hours.

9. 9

   In a bowl, combine the sour cream, lime juice, Cholula, Garlic Jalapeño Rub, and Grande Gringo Seasoning. Mix until smooth. Add a splash of milk to thin the sauce to your desired consistency. Transfer to a squeeze bottle and chill for at least a couple of hours.

10. 10

    Finely dice the white onion, jalapeño, and chop the cilantro. Mix the onion and cilantro together in a bowl.

11. 11

    After resting, unwrap the pork. The bone should pull out cleanly. Shred the pork by hand, discarding any excess fat.

12. 12

    Pour the flavorful braising liquid from the bottom of the pan over the shredded pork. Mix thoroughly to ensure the pork is moist and well-seasoned.

13. 13

    Warm a tortilla and pile it high with the Tex-Mex pulled pork.

14. 14

    Drizzle the chilled taco sauce over the pork. Top with crumbled queso fresco, the onion and cilantro mixture, and diced jalapeños. Serve immediately.