This morning we hosted a brunch at our home for a group of folks at Talon Title who climbed 69 flights of the Columbia Tower as Dawn's Army. Dawn is a former co-worker, mother and wife who has battling luekemia for the past few years. She's a fighter and had quite the crew honoring her at The Big Climb. Their start time was at 8:30 this morning, so we offered to do brunch for the troup.
Along with chorizo and scrambled egg tacos, my husband insisted on smoking a pork butt on the Big Green Egg. We put the 4.5 pound pork butt on at midnight at 200 degrees (or so we thought). When we were up this morning just before 7am, the temp was 300. Yikes! Luckily, we used an inverter plate and had the pork on a V-rack sitting in a foil pan with an inch of apple juice in the bottom. The pork was fine (much to my disbelief).
Around 3pm yesterday, I rubbed the pork down with Chipotle Rub & Mix from Los Chileros. Then I wrapped the pork in saran and put in the fridge until an hour before grill-time. At 11pm , we removed the pork from the fridge and assembled it on the v-rack so it could reach closer to room temperature before going on the Big Green Egg.
Flash forward to this morning, just before seven, the pork was removed from the BGE and wrapped tightly in foil for a half hour to rest.
I chopped one large sweet onion and sauted it in olive oil until soft. Then the pork was shredded and added to large frying pay with the onions. I chopped about 3-4 tablespoons of chipoltle with sauce and slowly added it to the prok mixture along with a generous amount of chopped cilantro (1 cup or so).
A little salt and pepper–voila!
Served with warmed corn tortilas–I wrapped a large stack in foil and threw them on the warm grill while I was mixing the pork. Along with various cheeses, guac, sour cream and salsa.