Get out your pork shoulder from the fridge. Let the meat sit on the counter. You want it at room temperature which can take around 2 hours. Get your other items ready too!
Prepare the smoker. Consult the manual for the best way to get your smoker ready. Using a dish or foil pan filled with water and set on one side of the smoker's grate keeps everything moist.
Rub the pork. Coat the pork with a generous amount of olive oil. Rub every side of your pork shoulder with Pop Smoke from Burn Pit BBQ and get it on all sides and inside all the nooks and crannies. You can't use too much!
Fill the spray bottle. Fill it using a 2:1 ratio of apple juice to apple cider vinegar. You’ll be spraying the shoulder every hour for the first 4.
Smoke pork. Add pork shoulder to smoker grate and smoke at 250°F for 4 hours. Each hour, open up the smoker and spritz pork.
Wrap the pork. On the final spraying down, wrap it with foil or peach paper and smoke it at 225°F for approximately 4 more hours.
Check temp. Pork should have an internal temperature of between 195-205°F.
Let pork rest. Remove it from the smoker and keep it wrapped (okay fine - peek at it's beauty briefly). Let it rest for up to 2 hours before shredding it.
Shred it! Cut off pieces of the pork shoulder and place them into the bowl of your stand mixer. Using the paddle attachment, turn the mixer on low. Adjust speed as needed. Remove shredded/pulled pork and repeat until finished.
Bucket Time. Grab a Bucket of Bread Traditional White dough from the fridge.
Dough. Using a small amount of dough, roll it out into a very thin circle. You may also use a tortilla press and place it into a hot non-stick pan with no oil. Flatten if it rises (or let it if you want!) and heat flipping it over to get each side a nice golden brown to spotty dark. The circles should be no more than 5-8 inches in diameter... thinner you make it, the better! Technically a flatbread... but, you're making into a yummy taco!
It's Raining Tacos! Reheat the shredded pork in a pan and put a generous amount on your flat bread. Add your favorite taco toppings, fold it, and eat as many as you can stuff into your face. Topping ideas: Squeezed lime, cilantro, sour cream, jalapenos, diced tomatoes, lettuce, cheese blends, or use the...
BONUS RECIPE for Pickled Red Onions- below