PCOLA_COOKS_Pork_Pocket_BIG

 

PENSACOLA COOKS KITCHEN
KEITH HOFFERT

¼ lb. smoked pork, small cubed (see below)
2 Tbsp. shredded Ghost Pepper cheese
1 tomato slice
2 Tbsp. Mango Salsa
Tortilla rounds

Place pork, cheese, tomato and salsa in middle of tortilla. Fold each corner in until sealed. Brush with butter and place in a sandwich press or sauté pan seam side down. Sear in oil until golden brown.

BBQ SMOKED PORK

3 qts. water
12 oz. kosher salt
8 oz. molasses
8-10 lb. boneless pork butt
Hickory or oak wood chunks

Place the water, slat and molasses in a large 12-qt. container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it it completely submerged in the brine. Cover and refrigerate overnight. Remove the pork from the brine, and pat dry. Heat the smoker to 225 degrees; add the wood chunks and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees, 4-5 hours. Once the meat reaches 150 degrees, heat the oven to 300 degrees. Wrap the pork in foil and transfer to a half-sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees and is tender and pulling apart easily, 3-5 hours. Remove from the oven and rest, covered for 30 minutes before serving.