I grew up loving the sweet flavor of pulled pork. It seems like everyone goes for the sweet profile when making pulled pork. But let me tell you, a savory profile is a fantastic change of pace that I absolutely adore. Years ago, my friend Phillip, who helped me get started in BBQ, taught me a recipe he called a “Mexican pork butt.” It was so good that he took 2nd place in Pork at the American Royal with it.
Recently, my buddy Sean Woodson, also known as Three Woodys BBQ, shared a recipe with me that sounded even better than Phillip’s. It’s similar to carnitas, but without the crispy bits. In September 2021, during a pop-up class, we featured this recipe, and it was a massive hit. So, we decided to write it up and shoot a How To video to share it with all of you.
- 1 bone-in pork butt, 8-10 lbs.
- Meat Church Dia de la Fajita Seasoning
- Hot Sauce (we used Cholula)
- 1 stick unsalted butter, sliced into pats
- 1/2 cup chicken stock
- 1 half steam pan & foil to cover
- Instant Read Thermometer
Prepare your Smoker
Start by preparing your smoker at a temperature of 250 degrees. For this cook, I recommend using a heavier smoke wood or pellet like oak, mesquite, hickory, or pecan. We used the Meat Church pellet blend.
Pork butt prep
Remove all excess fat from the pork butt.
Prepare the pork butt
Thoroughly slather the pork butt with hot sauce. Generously season all sides of the pork with Meat Church Dia de la Fajita Seasoning. Let the pork butt “sweat out” for at least 15 minutes, allowing the seasoning to fully adhere.
Smoking the pork butt
This cook should take around 7-8 hours, depending on the weight of the pork butt. Plan on an hour per pound. Place the pork butt directly on the grate, fat side down.
We need to cook the pork butt until it develops a great bark and reaches at least 170 degrees internal temperature before we wrap it. I highly recommend using an instant read thermometer to keep track of the temperature. This will take around 5-6 hours, depending on the size and temperature of your cooker.
Once the pork butt reaches 170 degrees internal temperature, remove it from the smoker and place it in a half steam pan. Apply a liberal coating of hot sauce and more Dia de la Fajita seasoning. Top it off with the sliced butter and pour the chicken stock into the pan.
Cover the pan tightly with foil and return it to the smoker. Continue smoking the pork butt until it reaches an internal temperature of 205 degrees. You should feel no resistance when probing it with an instant read thermometer.
Allow the pork butt to rest for at least 30 minutes.
Optionally, pour the au jus into a fat separator. You can use this flavorful liquid to dredge the meat through, adding even more moisture when you serve.
Now, shred or pull the pork and sprinkle it with more seasoning. Toss the pork in the au jus to enhance the flavors. With this mouthwatering pulled pork, you can build tacos or sandwiches and savor every bite.
That’s it! With this savory profile, your pulled pork experience will never be the same. If you want to see how we prepared this recipe in detail, check out our Meat Church How To YouTube Video.
Remember, for more delicious recipes and BBQ inspiration, visit Hook’d Up Bar and Grill. Happy cooking!