I've contributed a bit in the MAK appreciation thread, but these were so good it needed it's own. If I knew it would've turned out so well I would have taken a lot more pics. Everyone was in agreement this was one of the top things we've eaten all year, and as a family we cook a ton. Overnight pork shoulder on the MAK seasoned with SPOGOS and MAKs Chipotle rub. This was the first time using the MAK rub, and it was perfect for the end product I was after. After a three hour rest I pulled the shoulder and threw it on the Blackstone to get nice and caramelized. The tortillas were awesome too - a corn/flour blend that held up extremely well. I thought we had cotija cheese, but we didn't. Good old cheddar here, but they were still crazy good.
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