smoking Smoked pork butt!

Edmick said:
There was a guy at one of my local farmers markets that would sell little pork slider type things but instead of buns he would use these homemade tortilla type things about the size of street tacos but it was thick like a pita and super soft. Then he would top it with hot sauce and a carrot/cucumber pickling. Freakin amazing and he only charged $1 a piece
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Sopes?
 
https://www.google.com/search?q=sopes&safe=active&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjY-aWLw7XYAhUnRN8KHVbDAWEQ_AUICigB&biw=1920&bih=949
 
The Hot Pepper said:
Ah! Sweet. I think that might be a Tex-Mex deal http://www.seriouseats.com/2015/05/how-to-make-tex-mex-soft-chewy-flour-tortillas.html
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The recipe might be similar but these were the thickness of pita bread. I'm not gonna be able to sleep now. I'm gonna do a little research and see if I can find it and i'll try to recreate it. They were the perfect street food. A couple of them would fit perfect in a fry tray and he would pack them full. I really liked the shredded pickled cucumber and carrot he put. It's the same pickling I use on shrimp po boys. That balance it adds to shredded pork is a perfect combo.
 
texas blues said:
There are recipes for tortillas now?
 
There are at least 20 million mexican abuelas that don't need them.
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It's not a tortilla though. The closest thing I could find that was similar was a greek style flat bread. The more fluffy/chewy kind that you would get with a gyro. Much smaller and the size of a street taco tortilla
 
It's baking powder added, it makes for thicker flour torts that are common along the MX border areas of the US.
 
You inspired us.
 
Fried tortilla, asian brown rice (soy sauce and vinegar), most recent pork, cider vinegar slaw, sriracha, cotija, and reaper flakes from last years grow.  
 
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They were pretty amazing. This guy was very generous with the pulled pork too. And with the pickling... Man, it just added that nice crisp and freshness. Very well rounded. I can't wait to make these things.
 
Asian fast food > American fast food.
 
 
Tocino anyone?
 
I've got about 4 pounds of pork thats been marinating since Tuesday night.
 
I'd post pics but my bat phone and computer aren't speaking to each other.
 
Wait.
 
Allow me to offer this in repentance. 
 
 
https://www.youtube.com/watch?v=cDo8LsiHX3c
 
The last time I made chili was when I worked at Wendy's. I want to try an experiment this weekend with one of my frozen 1/2 butts.  Has anyone made chili with a smoked pork?  Where should I start?      
 
 
P.S. I signed up for the office chili cook off next month, so I need to get my act together.  :)  
 
There's the beans/no beans 'thang.
 
Ands veggie/tofu chile 'thang.
 
Just make it.
 
Start with fat/oil and chiles.
 
Thats your base.
 
After that.....
 
Pork.
 
Beef.
 
Gnu.
 
Honey badger.
 
Doesn't matter.
 
Cook it slow.
 
Do it like its the last meal you will ever eat.
 
You need no further instructions.
 
NeedsWork said:
The last time I made chili was when I worked at Wendy's. I want to try an experiment this weekend with one of my frozen 1/2 butts.  Has anyone made chili with a smoked pork?  Where should I start?      
 
 
P.S. I signed up for the office chili cook off next month, so I need to get my act together.  :)  
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Sure why not? Chili is short for chili con carne, it just means chili peppers with beef. You'd need to chop the pork. Double cleaver action. Chili spices, and you'd have chili con puerco! 
 
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