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!
Hey, Thanks for a very informative article. I am very impressed with your blog about to offset smokers. Can you tell me? How easy is it to clean ashes out of the main grilling area? Looks like there is a removable pan. Is it difficult to remove and replace?
Donna lindsey
July 06, 2020
Looks delish!!
Are some ribs on the 4th with some of your sauce and they were fantastic!’😍
Felipe Cabrera
June 30, 2020
I tried the recipe tiday and it was a hit. We know tacos and these are awesome.
Thanks
This week on Shootin' the Que, it's time for a good ol' Christmas Ham! I used my Apple Rub to season and made an Apple Glaze to top this off. Give it a try, you won't be disappointed!
This week on Shootin' the Que, I cooked a Holiday Prime Rib on my Traeger Ironwood 885 with special guest, Chad Ward from Traeger Grills and Whiskey Bent BBQ! Be sure and check this recipe out!
alubigoexb
May 18, 2021
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