Super Succulent Pulled Pork Tacos

Notes: This recipe can be accomplished in several ways, but the key steps are those designed to retain and prevent liquid loss (e.g., brining and capturing lost liquid). Use of a sous vide immersion circulator for cooking is very helpful because it reduces liquid loss and lets you capture a lot of lost liquid easily. You can, of course, skip the sous vide and do the whole cook in the smoker–just make sure you have a pan that can collect any liquid that comes out and add maybe a little chicken broth if it isn't moist enough once you've added that liquid back in. Finally, I show the tacos with and without grated cabbage, so you can see the meat better, but I really recommend giving the cabbage a try.

Brine:
4 cups water + 4 tbsp salt + 1tsp MSG (optional)

Meat:
~4-6lbs Pork Butt

Rub:
4 tbsp Chili Powder
1 tbsp Brown Sugar
2 tsp Ajwain Seeds (Cumin seeds or powder can also be used)
1 tsp Mexican Oregano
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Ground Cinnamon
1 Whole Clove (2 if Small)

Tacos:
White Corn Tortillas (w/ Frying Oil and Salt)
Diced White Onion
Chopped Cilantro
Sliced Avocado
Grated Cabbage
Quartered Limes
Hot Sauce (I prefer El Yucateco Red)

Instructions:

1. Brine Meat: Using a large ziploc bag, brine the meat for 12hrs.

2. Cook Meat: Place all rub ingredients in a food processor and blend until all whole ingredients are thoroughly ground. Remove meat from brine and pat dry. Coat meat with entire quantity of rub place in a new bag and sous vide at 155°F for 24hrs. Remove from sous vide and refrigerate for 12hrs.

3. Smoke Meat: Remove meat from bag, making sure to retain all liquid and store liquid in the fridge until ready to use. Place meat on a wire rack on top of a grill pan with 2 cups of water in the pan. Smoke for 6hrs at 225°F. I recommend apple wood for its mild and sweet qualities that really complement the pork. Once smoked, bring meat inside. Reheat sous vide liquid in a pan along with the drippings from the grill pan. You may need to scrape them out if they've cooked down, but try not to introduce anything actually burnt. Place meat in large sturdy bowl and pull. I find that smashing with a wire potato masher is very effective. Slowly re-introduce cooking liquid to pulled pork, stirring as you go for even distribution.

4. Lightly oil AND SALT (this makes a huge difference) a frying pan and toast tortillas over medium heat in batches. Re-oil and re-salt after each batch. Once the tortillas are done, build your tacos and enjoy.