Trying something new - fajita pulled pork

[Tye R.]

My bride wanted more chile verde pulled pork for a party she’s hosting. Figured while that cooks I’d toss on a second butt and experiment with another flavor profile. Three simple ingredients, rubbed the butt with roasted garlic, fajita mix and a simple SPG. After sitting in the WSM for four hours I topped the experimental butt with onions seasoned with the fajita seasoning. I’ll let these roll until the butt reaches 165ish degrees then I’ll wrap.

 

[Wil A]

Nice idea. Should taste pretty awesome!

 

[Tye R.]

Butt is now wrapped and back on the pit. Added a dash of hot sauce to give it a bit of heat.

 

[John K BBQ]

Looks awesome - let us know how it turns out!

 

[Bruno]

Can’t wait to see how this comes out.

 

[Bob Erdman]

You had me at Fajita! Need an update.

 

[Tye R.]

I think we will do this again. I added another packet of seasoning to the pulled pork. Going to use this for cafe Rio style salads

 

[Tim Campbell]

This looks really tasty, Tye. Would you do anything different on a second round??

 

[Rich Dahl]

Like it! Doing a butt this week and have another in the freezer That I'll try your recipe with. See all kinds of good uses for that profile.

 

[Kevin L (NKY)]

Very interesting and looks very tasty. I think this would be fun cook and easy too.

 

[Bruno]

Like it! Doing a butt this week and have another in the freezer That I'll try your recipe with. See all kinds of good uses for that profile.

With you Rich, I could see tacos, enchiladas all kinds of options.

 

[Tye R.]

Tim, the next go round I’d go with a bit more onion, I like a bit of heat so I’d like to try cholula or another hot sauce as a binder instead of mustard. It was a hit, everyone liked it and it’s a good addition to the bag of tricks. It’s nice to have a few pork recipes that aren’t the routine sweet/sugary based flavor profile.