The Rare Norm a couple of weeks ago Share Tweet Pin Share there’s not much too it honestly. Smoke the pork butt however you like them (a million ways and recipes) Mine consists of mixing: 5 Tbsp white sugar 5 Tbsp brown sugar 2 Tbsp Kosher Salt 2 Tbsp Paprika 1 Tbsp Onion Powder 1 Tbsp black pepper 1 Tbsp Garlic powder I mix that all together then take a 1/4 cup of that mix and add it to a pot with some apple cider. I put in the pork shoulder (bone in) and add more cider until the shoulder is covered. I leave that in the fridge for 12 hours. Then pull it out and add the remaining rub mixture. Smoke at 250 degrees. At 160 degrees I do wrap in foil to speed things up. At 203 degrees it comes off, then put into a cooler for 2 hours. The rest is pretty easy. Giant tortilla, add the pork, add cooked mini tater tots, add baked beans (I used Bush’s) add some shredded smoked cheddar, and the salsa I used was called Desert Pepper Corn Black Bean Red Pepper. Wrap it up and then grilled on a griddle.