Well this is one of my favorite things to make. I love to Bar B Que and smoking is a good way to do that!

Step 1: For This Recipe You Will Need to Prepare a Day in Advance.

First, for the recipe you will need the following:

4 to 5 Lb Bone-In pork butt roast

1 hand full each of apple and mesquite wood chips soaked in water for min. 30 mins.

Injection:

1/2 c. Apple juice

1/4 c. Apple cider vinegar

2 Tbsp. Granulated Garlic powder

1 tsp. ground Pepper

Needle injector

Rub:

3 Tbsp. chipotle chili powder

1 1/2 Tbsp. Granulated garlic

1 tsp. ground Cumin

1 Tbsp. Kosher salt and 1/2 Tbsp. Pepper

12 or more Tortillas of your choice (I use corn and toast them on grill before serving.)

Topping of choice:

Some store bought guacamole (I make mine homemade and will someday post that too!)

Sour cream

Salsa: recipe follows

The Day before, You mix all the injection ingredients and then inject the pork butt all over till you run out of injection. Then place pork into a seal-able bag and place in refrigerator over night. I place mine into a glass container too, so I can flip it over before I go to bed.

The next morning I start off early morning by soaking the wood chips.Then preparing my smoker. I then start to prepare my roast for the smoker.

I take the pork out of the refrigerator and place it on a racked cover sheet pan to pat dry with paper towels. I then mix my rub and cover the pork in all the rub coating all surfaces.

I start the smoker to reach a temp of 190 to 200 degree F. I bring in the center rack with me to place pork on and then carry it to smoker. I smoke the roast till it reaches an internal temp. of 165 to 107 degrees F. I then double wrap the roast in aluminium foil. and place it back into smoker.( At this time you can heat your grill to 200 degrees or oven and finish it there too!) I cook the roast till it reaches internal temp. of 190 to 195 degrees F. I then remove my roast and set on cooling rack leaving foil on to rest for 30 mins or till I am ready to use it.

While I am smoking I always love to have a salsa for my tacos so I prepare this recipe:

Salsa:

1 can black beans, Drained and rinsed

1 c. small diced Tomatoe

1/2 c. dice very small Tomatillos

2 Tbsp. fresh chopped Cilantro (chop a little extra for a fresh topping too!)

2 Tbsp. Extra-virgin olive oil

1 Tbsp. finely diced Jalapeno

1 Tbsp. minced garlic

1 tsp, lime zest

2 tsp. fresh lime juice

Mix all ingredients together, taste it if ya want add salt and pepper to your liking. Place in refrigerator till ready to use.