I LOVED the Pepper Stout Beef shown here http://www.bbq-brethren.com/forum/sh...d.php?t=144798
and wanted to try it with pork butt (5#) and a Mexican twist. Here's what I came up with!
Some Valentina to make the spices stick (kosher salt, black pepper, granulated garlic, onion powder, and chipotle powder).
The scene of the crime. The foil is draped over the rotisserie motor because it rained on and off all day.
A bank of unlit Grove lump on each side with some lit at each end. A few small chunks of mesquite.
3 hours at 325 +/- and it's ready to cut up and pan it.
Some onion, bell peppers, garlic, jalapeno, Modelo Especial beer, and Cuervo Gold tequila to put in the pan with the pork.
90 minutes foiled at 325
Another hour unfoiled at 325
Some corn tortillas in the #12 Griswold
Time to pig out!!
This was some of the best pork I've ever eaten, and I've consumed ALOT of Q'd pig over the years! The name "Puerco Celestial" means "Heavenly Pork". Thanks for lookin' at my cookin'!!