I'm really loving my new Kamado. So far I've done 5 major cooks on it, and have been nothing but blown away at how juicy and tender meat comes out. Last night was no exception!
The missus picked up a small pork butt, which I annointed generously with Moose's Rib Rub #2. After the Kamado came up to temp (275 degrees), on it went, along with some Kiawe and Pecan wood for smoke:
After about an hour:
Two hours in, then flipped:
Four hours in, and developing crispy goodness on the outside: :mrgreen:
Another 30 mins, I pulled the meat, and we let it rest foiled for about an hour.
The meat came apart like buttah:
At this point, it was time to warm the tortillas. Usually we make our own, but our local Mexican market was out of fresh white masa, so I opted for 1 hour old freshly made tortillas:
Into the warmer they go:
Tacos all plated up, with fresh homemade pico de gallo and salsa verde:
They were delish! :nod:
The missus picked up a small pork butt, which I annointed generously with Moose's Rib Rub #2. After the Kamado came up to temp (275 degrees), on it went, along with some Kiawe and Pecan wood for smoke:
After about an hour:
Two hours in, then flipped:
Four hours in, and developing crispy goodness on the outside: :mrgreen:
Another 30 mins, I pulled the meat, and we let it rest foiled for about an hour.
The meat came apart like buttah:
At this point, it was time to warm the tortillas. Usually we make our own, but our local Mexican market was out of fresh white masa, so I opted for 1 hour old freshly made tortillas:
Into the warmer they go:
Tacos all plated up, with fresh homemade pico de gallo and salsa verde:
They were delish! :nod:
