Go Back Email Link
pico pork Boston butt

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.
Print Recipe Pin Recipe
Course Main Course
Cuisine Latin
Servings 0

Equipment

  • Smoker
  • Food Processor
  • Metal Tin
  • Foil
  • Cooking blanket

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

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
Tried this recipe?Let us know how it was!