Fresh, Smokey, Tasty, Perfect.
This recipe is perfect for those who want low and slow smoky flavor without having to wait a whole day for it. These turbo-smoked pork tacos take advantage of FOGO Charcoal’s deep wood flavors, giving your pork the taste and texture of a multi-hour cook in less than half the time. Pulling the pork and combining it with these awesome taco ingredients is fairly simple, but the end result will be complex and interesting, and only you will know how easy it was to make.
Rub with seasoning and tie with twine to hold it together. This pork shoulder had the bone removed, so it can fall apart if not tied.
Smoke with apple wood at 350 until internal temperature reaches 165. If the bark is set, double wrap in foil and add some apple juice to the foil pack. Or you can let it go unwrapped until it reaches 190-200 internal temperature or until it is fork tender and falls apart. Cooking at a higher temperature makes this a “turbo” cook as opposed to a “low and slow” cook at 225 degrees.
Use a spray bottle for spraying with equal parts apple juice and apple cider vinegar while cooking, spraying every hour.
When the temperature is 190, check for tenderness. If it falls apart, remove from the smoker and put in a cooler with towels for one hour to rest. Sometimes in order for it to get tender you have to wait until the temperature reaches 200 degrees internal. It all depends on the cut of meat and temperature variance of your smoker.
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what is the downside of turbo cooking a Pork Butt? Until recently everyone has been extolling the virtues of low and slow. but I would sure love to find out that there is a way (Turbo) to simplify and speed up this process.