Pork Butt, Mexican

I thought I would mix it up a little, so Tuesday I cooked a butt, it was 25 deg outside and windy, so I added the pop up with the sides to keep the wind down. My wife makes a mexican dish thats great and simple, but I thought switching from a pork roast in the crock pot to a smoked pork butt would be even better, I was right. When the butt was done Tues night we pulled it and put it away, then Wed evening we put the can of Rotel tomatoes, can of corn drained, 1/2 jar of Peperoncini with liquid and 1/2 package of Italian seasoning in a crock pot and turned on high for 3 hrs. After that we added 1/3 - 1/2 of the butt and cooked another hr. To put together, you take a 10" flour tortilla and spread a couple spoons of warmed refried beens on, then the meat mixture,then some mexican blend of cheese,roll up, put on a cookie sheet with parchment paper, add a little cheese on top and put in a 375 deg oven till cheese melts and tortilla browns.Take out and add what you want to the top and serve. Juicy, and bursting with flavor, thanks for looking.

I know its sounds weird, but it really works. I thought the same thing when my wife told me what she put in it. Give it a try, you won't be disappointed.

Yes, it's a 3" meyers hub, and a 3" emt conn. I would not put galvanized in the firebox, but if I get the heat that high at the stack to cause a problem, I've got more problems than that. After the first test burn, it is coated all the way up, so no metal is showing. It looks like the rest of the smoker inside.

Thanks for looking, and everyone have a great Thanksgiving!