Smoked pork Enchilada question

[Kevin]

zydecopaws has a most excellent thread going about using left over pulled pork for Enchiladas. I would like to barbecue a pork butt with the intention of using it for enchiladas. I'm looking for seasoning advice.

[bigabyte]

I have never had problems with regular pulled pork, just make sure to use the inner meat over the bark. One time i made a butt with just salt and pepper for a rub, and it was wonderful for leftovers like this. It allowed me to custom flavor it to dishes without worrying about flavors colliding from the rub/bark. The only reason I don't make more butts with the salt/pepper rub is because i also enjoy pulled pork when i make butts.

[vr6Cop]

Kevin, I would probably play with a combination similar to Thirdeye's green chili meat rub.
Salt, pepper, garlic powder and cumin.

http://playingwithfireandsmoke.blogspot.com/1998/06/green-chili.html

[Moose]

zydecopaws has a most excellent thread going about using left over pulled pork for Enchiladas. I would like to barbecue a pork butt with the intention of using it for enchiladas. I'm looking for seasoning advice.

Keep the seasoning simple. A simple rub or even S&P.

Try my enchilada sauce:

http://www.bbq-brethren.com/forum/showthread.php?t=71764

You'll never go back to canned sauce after you try this!

[landarc]

Isn't Desert Dweller the guy that does naked butts? That would be a good idea.

[Kevin]

I see a pattern, simple rub of S and P with garlic and Cumin. Sounds good to me. Moose, thanks for link to the sauce recipe.

[Kevin]

Isn't Desert Dweller the guy that does naked butts? That would be a good idea.

Yeah, I may do one like that also. Pork prices are so low here I can't help but experiment.

[Kevin]

I forgot my manners, Many thanks for the input!

[Moose]

Yeah, I may do one like that also. Pork prices are so low here I can't help but experiment.

Here's another link with some additional photos and comments from GreasePig that you might find helpful.

http://www.bbq-brethren.com/forum/showthread.php?t=72018

[zydecopaws]

zydecopaws has a most excellent thread going about using left over pulled pork for Enchiladas. I would like to barbecue a pork butt with the intention of using it for enchiladas. I'm looking for seasoning advice.

Thanks for the kind words. I didn't cook the butts with the intention of making the pork enchiladas, but the spice mix I used was real tasty and was something like this:

Southern Succor Rub

1/2 cup fresh ground black pepper
1/2 cup paprika
1/2 cup Turbinado (raw) cane sugar
4 tbs salt
4 tsp dry mustard
2 tsp cayenne pepper

Of course I don't measure too closely, and I'm pretty sure I used more cayenne than that, and added some red chili powder to make up for a shortage of paprika. Recipes are just suggestions, right?

Don't ask what I used for a mop; I don't think I could recreate it if I tried. That's what happens when you open up the cupboards and start throwing things in a pot... :oops:

[NorthwestBBQ]

The secret:

http://ep.yimg.com/ca/I/mex-grocer_2094_55215422

Seriously, I'm from SoCal.

[pahutchens]

Yeah, I may do one like that also. Pork prices are so low here I can't help but experiment.

Cub up in the Cities had some pork butts for 1$ a pound last week

Cumin, definitely Cumin