Smoked Barbacoa Pork Shoulder Tacos
Ingredients
- Carne Asada Seasoning By The Spice Guy
- 1/4 cup Carnitas Grill & Wing Squeeze by Terrapin Ridge Farms
- 1 bone-in pork shoulder (6-8 lbs)
- 2 tablespoons olive oil
- 1 cup beef broth
- Juice of 2 limes
- 2 tablespoons adobo sauce
- 2 dried guajillo chilies (rehydrated)
- 1 cup Yuengling Lager beer
- 1 stick butter (sliced)
Preparation
Coat pork shoulder with olive oil as a binder, then coat liberally with Carne Asada Seasoning by The Spice Guy
Let it sit for at least 1 hour before smoking, or overnight in the fridge for deeper flavor
Preheat smoker to 250°F with hickory or mesquite wood
Place pork on cooker and cook for 5-6 hours until internal temperature reaches 165°F
In a deep pan or foil tray, mix beef broth, Yuengling Lager beer, Carnitas Grill & Wing Squeeze by Terrapin Ridge Farms, juice of 2 limes, adobo sauce, and guajillo chilies and butter
Place smoked pork shoulder in mixture, cover tightly with foil, and continue cooking for 2-3 more hours until internal temperature reaches 203°F
Remove from smoker and allow pork shoulder to rest for 20-30 minutes
Shred pork, mix with braising liquid, and let it rest for 15 minutes before serving
Use in barbacoa tacos, burritos, or nachos with a drizzle of The Diller and/or Carnitas Grill & Wing Squeeze for a tangy kick
Tips
Spritz pork every hour after first 2 hours with mixture of beef broth and lime juice to keep it moist and build layers of flavor
