PigskinBarbeque
Knows what a fatty is.
6lb Pork Butt
Pigskin Barbeque Lineman Hawg Rub
16oz bottle of Beer
marinate pork butt in beer (Bud Light Lime) 4 hours. Remove, pat dry and season with Lineman Hawg Rub, allow to sit at least 6 hours. Smoke using oak & apple wood, at 250 for 2.5 hours, then wrap in foil for remainder of cook until internal temp of 160 degrees, remove from grill and allow to rest 30 minutes before pulling.
- Vinegar Sauce
2 Cups cider vinegar
3 Tbsp ketchup
2 Tbsp dark brown sugar
4 Tsp sea salt
1 Tbsp hot sauce
1 Tsp red pepper flake
1 Tsp black pepper
Combine all ingredients in a bowl and whisk until salt and sugar is dissolved.
- Chili Slaw
its a secret
- Cilantro Avocado Cream
its a secret
- Tacos Shells
4-inch flour tortillas
- Directions
After resting, pull/shred pork, pour in vinegar sauce and mix well, allow to rest 30 minutes stirring occasionally before serving.
Assemble tacos by warming tortillas, adding pork to each and covering it with a drizzle of Pigskin Barbeque Sauce and avocado cream. Add the slaw on top and crumble on a bit of blue cheese. Serve.
Pigskin Barbeque Lineman Hawg Rub
16oz bottle of Beer
marinate pork butt in beer (Bud Light Lime) 4 hours. Remove, pat dry and season with Lineman Hawg Rub, allow to sit at least 6 hours. Smoke using oak & apple wood, at 250 for 2.5 hours, then wrap in foil for remainder of cook until internal temp of 160 degrees, remove from grill and allow to rest 30 minutes before pulling.
- Vinegar Sauce
2 Cups cider vinegar
3 Tbsp ketchup
2 Tbsp dark brown sugar
4 Tsp sea salt
1 Tbsp hot sauce
1 Tsp red pepper flake
1 Tsp black pepper
Combine all ingredients in a bowl and whisk until salt and sugar is dissolved.
- Chili Slaw
its a secret
- Cilantro Avocado Cream
its a secret
- Tacos Shells
4-inch flour tortillas
- Directions
After resting, pull/shred pork, pour in vinegar sauce and mix well, allow to rest 30 minutes stirring occasionally before serving.
Assemble tacos by warming tortillas, adding pork to each and covering it with a drizzle of Pigskin Barbeque Sauce and avocado cream. Add the slaw on top and crumble on a bit of blue cheese. Serve.
