This pork is a two-step process. First the pork is coated with a spice mixture and baked. After cooling and chopping, it is smoked with hickory chips. You can choose your own method of smoking, if you have one, use your Big Green Egg or other smoker, or you can use hickory chips or pellets in a standard grill according to package directions. Sometimes it's hard to find a Boston butt that is less than 5 pounds, so you might need to round up. Remember, there will be fat and bone to discard, so take that weight into consideration. Taqueria del Sol serves the pork on flour tortillas topped with barbecue sauce and cole slaw. While they don't mix the pork with barbecue sauce first, you might want to moisten the meat with some sauce.

Preheat the oven to 350 degrees. In a bowl, combine granulated garlic, granulated onion, black pepper and salt. Rub pork with spice mixture, place in a large baking pan, cover with foil and bake for 3-4 hours, or until cooked through. Remove and cool. Chop pork to desired size (it is easier to dice when cool).

Smoke pork over hickory chips for 10 minutes. (This can be done in advance.)

When ready to serve, heat pork if necessary . Warm tortillas and add pork, sauce and cole slaw to make taco.


Per serving based on 12: 465 calories (percent of calories from fat, 45), 26 grams protein, 37 grams carbohydrates, 2 grams fiber, 23 grams fat (7 grams saturated), 82 milligrams cholesterol