Low & Slow Pulled Pork Tacos

Low & Slow Pulled Pork Tacos

With Pineapple Slaw
By: Morgan Ione
What to know
Suggested Briq
Grill temperature
250°
Skill level
Intermediate
Prep time
45 mins
Total time
300 mins
Feeds
6-8
Ingredients
For the Pork Shoulder:
1 tbsp
cumin
2 tbsp
chili powder
2 tbsp
paprika
3 tbsp
brown sugar
2 tbsp
kosher salt
5 lbs
bone-in boston butt pork shoulder
For the Braising Liquid:
2
oranges, juiced
1
red onion, roughly chopped
4
cloves garlic, roughly chopped
2 cups
water
For the Slaw:
2 cups
purple cabbage, shredded
½
red bell pepper, thinly sliced
½
orange bell pepper, thinly sliced
½
jalapeno, seeds removed, minced
1 cup
fresh pineapple chunks
½ cup
mayonnaise
3 tbsp
unseasoned rice vinegar or apple cider vinegar
For Serving:
Tortillas
Pickled red onions
Cilantro
Overview
This is low and slow but still active. Your meat will be done anywhere between 4-6 hours and you must pay attention to the internal temperature of the meat as well as the mesquite chips. The tools you will need are: Tongs, Spark temperature probes, aluminum foil, two 9x9 aluminum pans and mesquite wood chips.
Step 1
To prep the meat: Mix all the spices together in a bowl and rub the meat generously until well coated. Let sit out, covered, to come to room temperature, about 1 hour. Meanwhile, fill an aluminum pan halfway with mesquite chips and soak in warm water.
Step 2
Load your Spark grill with a Low & Slow Briq and preheat to 250°F. Coat the grates with a high-heat cooking oil. Drain water from the mesquite chips and place the pan on the grill.
Step 3
Insert your Spark temperature probe(s) sideways into the pork shoulders making sure you’re not hitting the bone. Set your probes to 200°F.
Step 4
Place the pork on the grill grates and let cook for 1 hour before checking the chips. Add more if needed throughout the cooking process but try to keep the lid closed as much as possible to retain the temperature.
Step 5
Make your braising liquid by mixing the orange juice, onions, garlic and water in the second aluminum pan. This can be made ahead of time whenever you like after you put the meat on the grill.
Step 6
When the pork reaches 180°F, remove the meat from the grill with tongs and place into the braising liquid pan and cover with aluminum foil. Put the pan back on the grill and cook until the pork reaches 200°F.
Step 7
While waiting for the pork to reach 200°F, make the slaw: shred the cabbage and toss with a tablespoon of salt in a colander. Leave it in the sink or over a bowl. This will drain water from the cabbage, allowing for a crispier slaw.
Step 8
When the meat is done, remove both pans from the grill. Using two forks pull the meat off the bone and shred.
Step 9
Rinse the cabbage well and toss with the other slaw ingredients. Refrigerate until ready to serve.
Step 10
Serve the slaw and pulled pork on corn tortillas. Great topping options are pickled red onion, roasted peanuts, and fresh cilantro.
Products in this recipe