Started with a boneless picnic roast about 3.5# rubbed with my TexMex rub.
Smoked with pecan. Lid temp around 350'
When the roast is around 150 (2 hours)
I saute some red onion, Jalapenos, and garlic.
Add some chicken stock and the roast. Lid on the pot and lid on the kettle. Dial back the heat to 250.
When the roast is 207 it comes it to be shredded. I continued simmering the broth with the lid off the pot to thicken it a bit.
Then I mixed in the shredded pork with the thickened veg slurry.
Heated up some refries with cheese.
Cooked up some raw tortillas (store bought)
And it's finally time to eat.
Pretty good day with the grill. Fun and tasty.
Thanks for checking it out.