Mango Habanero Pulled Pork Tacos with Fresh Lime Slaw

• 1 4–6 lb pork butt
• 2–3 tbsp Hot sauce as a binder
• ¼ cup Favorite BBQ rub
• 3 cups Water
• 1 pack White corn tortillas or flour tortillas
• 1 cup Mozzarella cheese
• 1 cup Beef broth
• 1 cup Chopped cilantro
• ½ White onion diced
• 2 limes wedged for juicing

Mango Habanero Salsa

• 2 Mangos roasted
• 2 Habaneros roasted
• 1 Anaheim pepper roasted
• 4 cloves Garlic roasted
• ½ Red onion roasted
• 1 Lime juiced
• 1 Orange juiced
• 1 cup Cilantro
• Salt to taste
• 1 tbsp Red pepper flakes

1. Pat the pork butt dry and score the fat in a crosshatch pattern. Coat the entire surface with hot sauce as a binder, then season generously with your favorite BBQ rub. Refrigerate for at least 12 hours and up to 24 hours.
2. The next day, bring the pork to room temperature for 45–60 minutes. Preheat your smoker to 250°F (121°C). Add a few chunks of applewood for smoke and place a drip pan under the meat with 3 cups of water. Check every 1–2 hours and add wood as needed.
3. Maintain a steady 250°F. After about 2 hours begin spritzing the pork with apple cider vinegar and continue spritzing every 45 minutes until the internal temperature reaches 165°F. At 165°F, move the pork into a drip pan, add 1 cup of beef broth, cover with foil, and return to the smoker at 250°F.
4. While the pork continues cooking, prepare the mango habanero salsa. Roast the mangos, habaneros, Anaheim pepper, red onion, and garlic on the smoker until the skins char. Let cool slightly, peel the peppers (remove seeds) and mangoes, and roughly chop everything. The roasted garlic should be soft. Combine all salsa ingredients in a food processor and pulse to a desirable consistency. Chill until ready to use.
5. Continue smoking until the pork reaches 203°F (95°C). Remove the covered pan and transfer it into a cooler (still covered) for about 2 hours to rest. After resting, the pork should shred easily. Shred the meat and mix half of the mango habanero salsa into the shredded pork to flavor and moisten it.
6. Heat a griddle or cast-iron skillet and add a tablespoon of vegetable oil. Toast the corn tortillas for about 45 seconds on one side, flip, add mozzarella and a portion of the shredded pork, then fold. Flip again after 30 seconds to get the outsides toasty and the cheese melted. Make all tacos this way.
7. Open each taco and finish with a pinch of chopped cilantro, diced white onion, and a squeeze of lime juice. Serve immediately.
8. Enjoy with family and friends!

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