How would you make your butt more Mexican?

Yeah, I might opt for a foil finish once it gets to 165° internal, then you could add more seasonings & some of the marinade into the foil to insure the flavor sticks around. I've done this with small butts or country style ribs with good results.

I do like to stud them with garlic, which is really good.

I don't add bbq sauce to the pork after pulling. Then add some spicy refried beans/ 4 Mex cheese to the shell. Top with salsa.

Mike

There is something called Puerco Pibil that I beleive could be adjusted to the BGE. It is steamed in the oven in banana leaves rather than smoked. Here is the basic recipe, any great cooking minds have ideas for adapting it to the Egg?

Puerco Pibil
(serves 8-10 as a part of a meal)
5 lb pork shoulder roast (preferably boneless, but doesn't matter)
3-4 large dried guajillo chili peppers, seeds removed, chopped
4-6 whole garlic cloves, peeled
Juice from 2 blood oranges (about 1/4 c)
Salt and Pepper to taste
2 tsp Mexican dried oregano
1 c beer (or less, depends on cooking method)

Directions:
1. Oven Roasted Method:
Salt and pepper pork roast. Meanwhile, mix all other ingredients with 1 cup beer in a food processor or blender until a cohesive sauce comes together (no chunks). Pour over roast and let slow roast in the oven, covered with foil, at 300 for 8 hours.
To serve:
Shred roast with 2 forks and serve with tortillas, salsa, limes, cilantro, shredded cabbage or lettuce, guacamole or anything you want.

Dang Mike, now that sounds good. Not tonight, more blackened catfish.

GG

Guess I better contribute here...

Frito scoops or tortila cups. Small amount of pulled pork, small amount of refried beans, a nice spoon full of cream cheese onion ball, topped of with a good salsa.

With or without the pulled pork this is great - - great snack or appetizer.

GG

Tacos al Pastor

Things You’ll Need:

* Ten pasilla chilies
* Ten guajillo chilies
* 1/2 garlic bulb
* 1/4 liter white vinegar
* 1/4 tsp. cumin powder
* Five cloves
* Salt
* One can pineapple
* 2 lbs. pulled pork
* One onion
* Cilantro
* One lime
* Corn tortillas
* Mixing bowl or casserole tray for marinating
* Plastic wrap or aluminum foil
* Small pot
* Tongs
* Skillet

Step1
Remove the stems and seeds from the pasilla and guajillo chilies, and then slice the peppers into thin vertical pieces. Add the vinegar, garlic, cloves and cumin to the chilies, and mash these ingredients into a pulp. Avoid touching this mixture with your bare hands, since it will immediately burn your skin.
Step2
Boil the mixture in a small pot until you make a soft paste. Stir constantly until you achieve a smooth, albeit slightly chunky consistency. Allow the contents to cool before you apply the mixture to the meat.
Step3
Put the pork in the marinade, using a pair of tongs to avoid contact with your skin. You will need to marinate the pork for at least 24 hours in advance.
Step4
Cover the bowl with plastic wrap or aluminum foil or plastic wrap, and place the bowl in your refrigerator for at least 6 hours (overnight is better).
Step5
Removed the marinated meat from the refrigerator and allow it to return to room temperature, which will take around an hour.
Step6
Chop up the onions and cilantro together and place in a small bowl when you make tacos al pastor.
Step7
Reheat the meat in a skillet until it is slightly crispy around the edges and the pork is fully heated throughout. Add the pineapple slices to the meat while it cooks.
Step8
Serve with the small corn tortillas, with the onion and cilantro mix on top. Slice up the limes and squeeze the juice all over the tacos al pastor just before serving.