Pork Butt Burritos

[Levi M]

I seen on another site where a guy used the Pepper Stout Beef recipe/idea, with a Pork and Mexican twist. I liked the beef so I thought I would give it a shot with Pork my way for burritos. I started out with a 4.6 lb. Butt that I sliced in half to save time cooking. Smoked it on the Kettle at 250* for 4 1/2 hours with Hickory. It stalled for about an hour and a half. I pulled it at an IT of 170*. I Put it in the pan with the vegys and a Corona and foiled for about 2 1/2 hours. Then I removed the foil and cooked for about 45 minutes to an hour to reduce the liquids in the pan.

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4.6 lb. Butt

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I cut it in half, froze the other piece.

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Brushed with Olive Oil, seasoned with Kosher Salt, Black Pepper, and Garlic Powder.

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The snake method stacked in 3 high, nice and neat with Hickory. I get about 7 hours of burn time doing it this way at 225*

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The Butt on.

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Ready for the veggies and beer.

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Added to the vegy pan with a Corona.

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Foil off!

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After it was back on to reduce liquids, its ready to eat!

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Here's your plate.

 

[Paul Kastner]

great looking pork.

 

[John Solak]

Nice!!! How did you like the pork cooked this way?

 

[Mike Coffman]

Awesome looking Pepper Stout Pork! I make this quite often as I prefer the pork to the beef in
the recipe. I usually follow the Pepper Stout Beef to a tee, just substituting the butt for the beef.
Great Job!

 

[Brian Dahl]

Nice lookin' pork. I'm sorry though, I would have something heavier than a Corona.

 

[Dave Russell]

Interesting! Looks pretty dang good to me! Tried this with a picnic?

 

[Morgan C.]

Wow Levi! Where did that come from? Nice nice nice! Actually was thinking the same idea! You pulled it off and with style! Yum!

 

[Tony R]

Levi.... This looks delicious!! This is a recipe I must try. Thanks for sharing.

 

[Dave O (Alaska)]

pepper stout pork, sounds interesting. Definately worth a try! Yours looks excellent!

 

[Clay Neubauer]

I'm gonna have to try that when I have a bunch of garden veggies that need used up this summer. Did you try any other seasoning to put a little more Mexican flavor to the PSB recipe?

 

[Wolgast]

Mykinda food! Fantastic!

 

[Mike Cosgrove]

I like that snake method you've got, artistic looking.

 

[S Riddell]

Excellent cook! That plated pic looks good enough to eat!

 

[JimmyE]

Awesome man, simply awesome.

 

[Andy Beers]

Outstanding>>>>>

 

[Levi M]

It was very good, will do again for sure.

Nice!!! How did you like the pork cooked this way?

 

[Levi M]

This was the first time, experiment. I will do this again. I'm sure a picnic would be just fine.

Interesting! Looks pretty dang good to me! Tried this with a picnic?

 

[Levi M]

I just kept this simple as it was an experiment. I just brushed the butt with olive oil, kosher salt, pepper and garlic powder. It was really good, I may try other spices on the next one.

I'm gonna have to try that when I have a bunch of garden veggies that need used up this summer. Did you try any other seasoning to put a little more Mexican flavor to the PSB recipe?

 

[Levi M]

I use this method a lot when smoking on the kettle. I did a 5 lb. butt this way on it. About 7 hours in I lifted the cooking grate out with the butt and restacked another row real quick. The Butt took 13 hours to finish. I am going to buy a WSM some day, right now I use my kettle as I sold my propane smoker.

I like that snake method you've got, artistic looking.

 

[Bob Mann]

Looks great Levi, nice cook and pics!