Kettle Rotisserie Puerco Celestial - A Mexican Tribute to Pepper Stout Beef!

I LOVED the Pepper Stout Beef shown here http://www.bbq-brethren.com/forum/showthread.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


VOILA!!


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'!!:mrgreen:

JongquistvilleBrat said:

Now what to do with the rest of the tequi...

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I think we can figure out a use for it when you get a day off!! A dang honor to get the first post outta you sir, especially considering what a farking fine rack o' ribs you're known to make!!