I was home yesterday and I had a pork butt that was lonely so I decided to get busy. A bit back Tony posted a Flautas cook and I had a ton of corn and flour tortillas left so I decided to utilize them.
I sliced about 2 1/2lbs of the bone in butt to make kabobs as well. Why not right?
Cubed the shoulder and seasoned with salt, black pepper, Aleppo pepper, paprika and sliced onion. Vacuum packed and let it marinate until dinner time.
Mustard coated the bone in rest of the butt and dusted with PBC all purpose rub.
At 160 IT, took it out and wrapped in BP and back into the PBC.
In the mean time I made some Mexican rice and agucate sauce. Avocados, roasted tomatillos, serranos, garlic, fresh cilantro, salt, tiny bit of heavy cream and processed in the food processor.
Pork butt ready and going to rest a bit.
Skewered the marinated pork and hung it in the PBC for about 40 minutes.
While the kabobs were going I shredded the pork, rolled in tortillas and crisped it up a bit in my DO.
Sucky picture but...
Kabobs are ready. Talk about hot and fast. So is everything else.
A 40 minute pork butt kabob. So tender and juicy
Flautas were really crunchy outside and tender juicy inside.
Thanks for looking guys!