Mexican Pulled Pork

Ingredients

• 10 lb Pork Butt (bone‑in, Prairie fresh; trim excess fat and hanging pieces)
• 0.5 cup Chula Hot Sauce (used as binder before smoking and added again after wrapping)
• 0.25 cup Dia De La Fajita Seasoning (salt, pepper, onion, garlic, citrus blend; coat pork liberally)
• 4 tablespoons Salted Butter (softened, cut into small pieces for braising)
• 0.5 cup Low‑Sodium Chicken Stock (adds moisture and flavor during the foil‑braise)
• 1 sheet Heavy‑Duty Aluminum Foil (large enough to wrap the entire pork butt tightly)

Instructions

1. Trim the Pork Butt

   Using a sharp boning knife, remove any large pieces of hanging meat and excess fat that could burn, leaving a thin fat cap for moisture.

   Time: PT10M

2. Apply Hot‑Sauce Binder

   Coat the entire pork butt with Chula hot sauce, ensuring an even, slippery layer on all sides.

   Time: PT5M

3. Season Liberally

   Generously sprinkle Dia De La Fajita seasoning over the sauced pork, pressing it into the surface so it adheres.

   Time: PT5M

4. Rest for Seasoning to Adhere

   Let the seasoned pork sit at room temperature for 10‑15 minutes so the flavors meld and the surface sweats slightly.

   Time: PT15M

5. Preheat the Grill

   Set the Traeger (or other smoker) to 250°F and allow it to come to temperature, about 15 minutes.

   Time: PT15M

   Temperature: 250°F

6. Smoke the Pork Unwrapped

   Place the pork butt directly on the grill grates and smoke for 7‑8 hours, or until the internal temperature reaches about 170°F and a dark bark forms.

   Time: PT7H30M

   Temperature: 250°F

7. Prepare Foil Wrap Mixture

   In a small saucepan, melt the softened butter, stir in the remaining hot sauce and chicken stock; keep warm.

   Time: PT5M

8. Wrap the Pork in Foil

   Lay a large sheet of heavy‑duty foil, place the smoked pork on it, drizzle the butter‑hot‑sauce‑stock mixture over the meat, then seal tightly.

   Time: PT5M

9. Continue Cooking Wrapped

   Return the foil‑wrapped pork to the grill at 250°F and cook for an additional 2‑2.5 hours, until the internal temperature exceeds 200°F and the meat is probe‑tender.

   Time: PT2H30M

   Temperature: 250°F

10. Re‑crisp the Bark

    Unwrap the pork, discard excess foil, and place it back on the grill uncovered for 10‑15 minutes to develop a firmer bark.

    Time: PT15M

    Temperature: 250°F

11. Rest the Pork

    Transfer the pork to a cutting board and let it rest for 30 minutes before pulling.

    Time: PT30M

12. Pull the Pork

    Using two forks (or meat claws), shred the pork, mixing in a few spoonfuls of the collected braising juices (use a fat separator if desired) for extra moisture.

    Time: PT10M

13. Serve

    Serve the pulled pork in warm corn tortillas topped with diced red onion, cilantro, lime wedges, queso fresco, and additional hot sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

90 g

Carbohydrates

5 g

Fat

70 g

Fiber

0 g