Mexican Pulled Pork
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Prepare your smoker at a temperature of 250 degrees using a heavier smoke wood such as oak, mesquite, hickory, or pecan.
Remove excess fat from the pork butt.
Slather the pork butt with hot sauce and season all sides with Meat Church Dia de la Fajita Seasoning. Let it rest for 15 minutes.
Smoke the pork butt until it reaches at least 170 degrees internal temperature.
Transfer the pork butt to a half steam pan, add more hot sauce, seasoning, butter, and chicken stock. Cover the pan tightly with foil and continue smoking until the pork reaches 205 degrees internal temperature.
Let the pork rest for at least 30 minutes, shred or pull the meat, toss in the au jus, and serve in tacos or sandwiches.