TRex Pulled Pork Fajita

Spring Chicken

Today has been a good day food wise. I had some of TRex's pulled pork on a bun for lunch. Excellent. Then when Spring Hen got home she whipped up a batch with a wee bit of Jalapeno Dip/Dressing, some grilled green pepper slices and onions and served it on skillet-heated tortillas like a fajita. I ate three before a cat .... and could have eaten a couple 'a more. I'm thinking about doing some more tomorrow. If they're still as good tomorrow as they were today I may add them to the Texas Eggfest menu. First I have to learn to do a pork butt on the Egg. Surely, TRex will share his recipe.[p]Spring "Fajita Scientist" Chicken
Spring Texas USA

GrillMeister

Oh Fajita Scientist,[p]I'm smoking 30 lbs. of pork butt on site Thursday night for the Friday evening Meet & Greet at the Eggfest. Perhaps we should set some aside for your Pulled Pork Wraps/Fajitas.[p]Hmmmm Good.

Spring Chicken

GrillMeister,
Maybe... I'm still working on other ideas. But those were real easy to make and would probably go well with Mexican Themed Libations. We'll certainly have them sometime during the Great Event.[p]Spring "Count'n Down" Chicken

TRex

<p />Spring Chicken,[p]Not much to the "recipe," if you can even call it that. I rubbed the butts down with a 1:1 mixture of Dizzy Dust and turbinado sugar, then coated liberally with plain yellow mustard. Smoked low n slow at 225 cooking level temp until internal reached 195 (thanks BBQ Guru!) using Pecan chunks for the smoke. Wrapped in foil + towel and put in HEB cooler for 2-3 hrs, then pulled. Mixed in some warmed-in-a-saucepan Scott's sauce prior to serving. [p]Dat's it my fine feathered friend! Glad you enjoyed it.[p]TRex