1 bell pepper sliced (I had left overs so used a variety of colors)
2 onions thinly sliced - corn tortillas (or flour if you choose)
additional toppings of your choice (we used homemade guacamole, pico de gallo, cilantro, lime wedges, chopped raw onions, taco sauce of choice)
DIRECTIONS:
Cube pork butt into small pieces
Cook on Traeger (or grill of your choice) at 300º for 1.2-2 hours
Add cubed pork to a bed of sliced onions and peppers, add chicken stock and Heath Riles BBQ Tangy Vinegar Sauce.
Braise for 1 hour and check for tenderness. Once meat is tender, let it rest for 20-30 minutes and then shred for tacos. - Build your taco to your liking. ENJOY!