Garlic Pork Tacos

Preheat the Weber Searwood to 250°F using Royal Oak Oak, Hickory and Charcoal pellets.

Trim the pork butt, leaving approximately ¼ inch of fat. Pat the pork dry with paper towels.

Combine the fresh garlic and kosher salt. Press the garlic mixture evenly over the entire pork butt, covering the top, bottom, and sides. Do not add any other seasoning before smoking.

Place the pork butt on the smoker with the fat cap facing the heat source. Smoke for approximately 8–10 hours, or until the pork is tender and reaches approximately 195–205°F internally.

Do not rely only on temperature. The pork is ready when a thermometer slides into the meat with very little resistance.

Remove the pork from the smoker and wrap it tightly. Let it rest for at least 2 hours so the juices can redistribute.

While the pork is resting, grill the pineapple over medium-high heat until lightly charred and tender.

Roast the poblanos until the skins are blistered and charred. Place them in a bowl and cover for 10 minutes. Remove the stems and seeds, then scrape off most of the skin while leaving some of the char for flavor.

Dice the grilled pineapple and roasted poblanos into small pieces. Combine them with the finely diced red onion, cilantro, lime juice, kosher salt, and jalapeño if using.

Pull the pork, removing the bone and any large pieces of excess fat.

Season the pulled pork with Boss Blend, starting with 2 tablespoons and adding more as needed. Toss the pork thoroughly so the seasoning is spread throughout the meat. Add a little reserved pork juice if the pork needs additional moisture.

Warm the corn tortillas on the grill or griddle until soft with lightly charred edges.

Build each taco with garlic pork, grilled pineapple and roasted poblano salsa, fresh cilantro, and a squeeze of lime.