Chopped Pork Esquites

Chopped Smoked Pork

1. Score the fat side for more smoke penetration
2. W-Sauce as a binder then season w/ your favorite pork rub
3. Smoke at 225F for the 1 st 2 hrs using cherry wood
4. After 2 hrs bump temp to 270F until internal temp reaches 205F spritzing with water every hour or so
5. When done remove and wrap in foil and rest for 1-2hrs in a cooler or warmer or oven at its lowest setting
6. When ready pulled pull pork then chop up

Video for this no wrap pork shoulder is coming soon

Esquites

1. Remove husk from corn
2. Drizzle olive oil then season with SPG (salt, pepper,garlic)
3. Grill or smoke at 400F until corn is done and has some char around 45min
4. Cut corn off and place in a bowl
5. Add in mayo, Mexican crema, cotija cheese and Reaper rub then mix. Also add in some lime juice
6.  In a cup or bowl add in corn mixture then chopped pork
7. Top with Hot sauce, cotija cheese, cilantro and jalapeños