Wood Chips for Mexican Pulled Pork?

Flemaze

This Sunday I'm having family over to do a pork shoulder for pulled pork tacos.  I've had my BGE for only a few days now and I've done three basic cooks (whole chicken, plank salmon and burgers - they all turned out pretty darn well), so I've decided it's time for my first low and slow.  I haven't used wood chips yet and I'm hoping to get some advice from all the vets out there as to what type of wood would work best for a Mexican style cook (cumin, chili powder, pepper rub).  Also, I've done this recipe in the oven before and put a full beer and lime in the pot with the pork, can I do that with a drip pan or will it make a difference?

Thanks in advance for any advice!

SkinnyV

None imo. You don't want that BBQ taste.

pgprescott

Carnitas. Best if cooked in a cast iron pot. I chunk the pork butt up into smaller pieces and season. I add braising liquid to the mix, such as OJ and water. Look up carnitas on a recipe site or here and you will get some ideas. When the pork is cooked down and almost tender, remove the lid and reduce the liquid and firm up the bark. 

pgprescott

Oh, wood smoke not needed IMO. 

Mattman3969

I've done beef like you are describing and had good results.  I think in your case I would rub heavily with the seasonings you listed and skip the liquid.  Once the pork is pulled and you mix the bark in with the meat you should have a good Mexican twist.  And if you want to use wood I would just use a cherry/Apple mix.  

Flemaze

pgprescott said:

Carnitas. Best if cooked in a cast iron pot. I chunk the pork butt up into smaller pieces and season. I add braising liquid to the mix, such as OJ and water. Look up carnitas on a recipe site or here and you will get some ideas. When the pork is cooked down and almost tender, remove the lid and reduce the liquid and firm up the bark. 

Thanks for all the great feedback....

Newbie question: Is there any advantage to using the BGE if the meat is going in a cast iron pot?  Would an oven be as effective?  (I apologize in advance if I've just offended anyone  )

theyolksonyou

Honestly, if I'm making carnitas, I cook the roast in a slow cooker with a lot of liquid and spices, then chunk it and braise either stove top, or if I'm really lazy under the broiler. Use the right tool to get the job done to your liking. Not offensive. 

johnnyp

@Flemaze no, you're right. It's easier to Dutch oven indoors or use a crock pot for the carnitas. But it's more fun to egg it.  There isn't really a wrong way to do it. Just pick what works best for you

johnnyp

Scratch that.

There is a wrong way to do it.  Make sure you have a drink in hand and you're all set

GATraveller

Do exactly what you described above and maybe add some hickory or mesquite chunks for smoke.  If I'm correct (from what you said above) you are looking to do pulled pork tacos - not carnitas.  Carnitas is cut into chunks then cooked in lard/water in a DO.  Maybe marinate the shoulder in OJ and garlic for 24 hours prior to cook....season, smoke, pull.  I'd just serve with a fresh slice of lime to squeeze on each taco.  Enjoy and let us know how it turns out.  

fishlessman

pulled pork i use hickory, or hickory and cherry, or hickory and a very small amt of mesquite. mesquite can be overpowering, i wouldnt use it for a first cook, experiment with it down the road

johnkitchens

My only advice is to ditch the chips and start using chunks. I started out with chips and have several bags left, but in my opinion chunks give better results. 

Skiddymarker

Sounds like you braise the pork when you do it in the oven. The same process at the same temp will work in the egg. The lump will give a touch of smoke on its own. 
For tacos, the rub on the pork will add flavour when you pull it and the cook is like most buttts, indirect with a drip pan. Sauce is added after the pull. 

Flemaze

Wow glad I asked, tons of great feedback.  I think I'll go with a classic low and slow with drip pan, indirect heat.  I'll hold off on wood for now since the lump alone will give me a bit of smokiness and I don't want to overpower the Mexican spices as recommended above.  Lime on the side when it's time to eat.  I'll take pics and post an update when it's all said and done.  Interested to see how it compares to my oven method.  

grege345

Standing by

pgprescott

johnkitchens said:

My only advice is to ditch the chips and start using chunks. I started out with chips and have several bags left, but in my opinion chunks give better results. 

It is good to have both. Chips are great when you want light smoke on more delicate meats. Too much smoke can overwhelm the palate with lighter proteins and vegetables. I agree for large cuts of beef and pork, chunks are always the way to go. Chicken and fish and veggies, not so much. 

Mickey

For another way to cook the butt. Use your rub and turbo cook it. I do not do any overnights after starting to turbo. 

TURBO BUTTS

·         Hot'n fast, 350 for 5 hours to internal to 200. Falls apart and oh so good! Have fun!

·         Be sure you only get a 7lb butt or so for the time (or a couple ((same amt of time)) or more for more protein )

.         Note:  The butt box is not required unless holding for dinner. 

I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, 

then rub once more. Ps: I do not foil. Also good with the coffee rub. 

Flemaze

Well I'd call it a success with a few things to work on...

I put the 4lb butt on at 12:30pm and set the dome to 350 for a turbo.  At 4:00pm the meat thermometer read 198 but the backside of the shoulder felt too firm so I repositioned the thermometer and it read 192.  Left it on for another 45 minutes and internal temp rose to 194.  Took it off at that point and there were still some firm sections but that was to be expected given the internal temp.  Bark was super tasty (and a nice addition compared to the oven method) and the tacos were a hit but I should have left it on longer. I might invest in a thermometer that gives me grill temp as well so I know what the differential between dome and grill is.  That said it was a fun first pork butt on the egg and I'm looking forward to perfecting it!  

theyolksonyou

Looks good from where I'm sittin'

Zmokin

I recommend you don't eat those, until I come over and perform a proper quality test on them. 

bud812

Daymn.  

Hawg Fan

Nice looking tacos.  Welcome to the forum?