5 lb Boston Butt (pork shoulder)
1 medium sweet onion, diced
4 cloves garlic, peeled and minced
1 tablespoon chipolte powder (or 1 chipotle in adobo sauce, minced)
2 cups of orange juice
2 8 oz. bottles of Salsa Verde (green salsa) - do not use regular salsa or it will not taste right
a big pack of corn tortillas
black or pinto beans
You want to cook this a very long time. Because this will eventually turn into highly seasoned pulled pork I cut deep into the roast so seasoning can affect more surface area. Below is a picture of what the roast looks like with the cuts. The picture is after cooking six hours and I was on the verge of pulling it.
Next you want to season it with Killer Hog Rub. I use a lot and up to this point it is looking like my normal pulled pork. Now I cook it at 275 degrees for five to six hours. Don't really check meat temperature at this point but look at the bark and see if it has the crispy ends that gives it the texture you want from pulled pork.
I then pull the roast and put it into a large disposable foil pan with lid. I then add the 2 cups of orange juice, 2 bottles of Salsa Verde, chipolte power, garlic, onion and whatever you think will work. Some people like to add jalapeno peppers. Whatever floats your boat.
Now cover it up with the pan lid and cook another three hours. That's right up to nine hours of cooking so start early.
Now pull the roast and while it is still in the pan pull the bone out (should be real easy) and then with two forks or shredders pull the port a part making sure it gets all of the juices still in the pan.
Meat is now done and you need to make tacos.
Get a tortilla first add the pork, then tomato, lettuce, cilantro, black or pinto beans and avocado and try and not make a mess.