Smoked Pico Boston Butt was an accident that never tasted so good. The accident: Kortney was making fresh pico and let it run longer in the food processor than she should have and ended up with a purée. She was incredibly disappointed as she had my heart set on making her grandfather’s pico. I’ve included the puree receipe below, but you can find the actual recipe here: Papaw’s Pico De Gallo

I went to the store to get more tomatoes as we did not have enough for her to make even a small amount of pico for us to snack on, let alone have with our planned dinner of Grilled Chicken Thigh Tacos. I came home with an about a 4LB Boston butt that looked amazing.

”Hear me out”, I said. “I’m listening”, she responded. “Your pico purée on this Boston butt and smoke it.”

And here we are, with a keeper recipe that we hope you’ll enjoy.
Eric

Smoked Pico Boston Butt

Boston butt covered with a pico purée and then smoked low and slow. Shred and make tacos, Navajo Tacos, or other Latin flavored foods.

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Course Main Course

Cuisine Latin

Ingredients

4 lb Boston Pork Butt

Pico

6 Tomatoes Remove meat from half the tomotaoes
2 Jalapenos
½ Each Red Onion and Sweet Onion
Cilantro to taste
1 tbsp Avocado Oil
1 Tbsp Minced Garlic
1 Zest and Juice of Lime

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Equipment

Smoker
Food Processor
Metal Tin
Foil
Cooking blanket

Instructions

Preheat Smoker to 225 °F

Pico

Put all pico ingredients in a food processor and blend until pureed

Pork Butt

Put Boston butt in metal tin
Cover with the pico
Smoke until internal temp is between 200 °F to 205 °F

Notes

We portioned out the roast into four meal sized bags and put it in our deep freezer.

Keyword Boston Butt, Pico

Smoked Pico Boston Butt