Started with a 3-4 lb boneless pork loin.
Seasoned with GOSP.
Cooked on ROT indirect for 1.5 - 2 hrs over kingsford and 100 % mesquite charcoal
Removed from ROT to prep table.
Pulled the meat from the spit. Mixed some low salt(since meat was "enhanced") taco seasoning per package instructions and added seasoning and about 12 oz salsa to meat in a foil pan.
Set foil pan with mixture on charcoal cooking indirect for another hour. Was easier to finish shredding the meat after cooking in the pan
Garnished burritos with avacado, refried beans, grated cheddar cheese and a squeeze of lime juice.
There was not much left over for lunch the next day.
Lesson learned: Don't leave mesh on the meat during cooking. I would replace it with a little butcher twine. It was very difficult to remove. All of the crusty meat goodness was left in the mesh when I removed.
The meat had a nice smokey flavor which could still be tasted with all of the garnishes.
Topic: Pork Burritos (Read 1274 times)
