Sort ingredients
neoejr
QR Code
Listen
Pdf
Score the fat cap.
Use Cholula hot sauce as the binder.
Season generously with KosmosQ Garlic Jalapeño and Grande Gringo seasoning.
Insert probes.
Smoke the pork butt on the pellet smoker at 250°F until it reaches about 165°F internal.
Make the butter bath: 1 stick melted butter, Cholula, Garlic Jalapeño seasoning, Grande Gringo seasoning.
Put the pork in a foil pan.
Pour the butter bath over the top.
Add about half a can of Modelo to the bottom of the pan.
Cover tightly with foil.
Put it back on the smoker at 350°F until probe tender, usually around 200°F internal.
Hold at 160°F in the Typhur Sync oven until dinner.
Shred the pork.
Mix all those juices right back into the meat.