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.
