Mango Habanero Pulled Pork Tacos

• 1 4–6 lb pork butt
• 2–3 tbsp hot sauce (works as a binder)
• ¼ cup favorite BBQ rub
• 3 cups water (for drip pan)
• 1 pack white corn tortillas or flour, your choice
• 1 cup mozzarella cheese
• 1 cup beef broth
• 1 cup chopped cilantro
• ½ white onion, diced
• 2 limes , wedged

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

• Pat the pork butt dry and score the fat in a crosshatch pattern. Coat the surface with hot sauce as a binder, then season generously with your favorite pork rub. Refrigerate for at least 12 hours and up to 24 hours to let the flavors penetrate.
• When ready to smoke, let the pork rest at room temperature for 45–60 minutes. Preheat your smoker to a steady 250°F and add a few chunks of applewood for smoke. Place a drip pan beneath the meat with about 3 cups of water to catch drippings and help maintain humidity. Check every 1–2 hours and add more wood as needed.
• After the first two hours, begin spritzing the pork with apple cider vinegar every 45 minutes. Continue this until the internal temperature reaches about 165°F. At that point, transfer the pork to an aluminum pan, add 1 cup of beef broth, cover tightly with foil, and return it to the smoker, keeping the temperature at 250°F.
• While the pork finishes, prepare the mango habanero salsa. Roast the mangos, habaneros, Anaheim pepper, garlic cloves, and red onion on the smoker until the skins are charred. Cool slightly, peel and deseed the peppers, remove mango skin and core, and roughly chop everything. Transfer to a food processor, add lime and orange juice, cilantro, salt and red pepper flakes, and pulse until you have a textured salsa. Chill until ready to serve.
• Continue smoking the pork until the probe reads about 203°F and the meat is very tender. Remove the covered pan and place it inside a cooler or insulated container to rest for about 2 hours; this gentle resting allows the juices to redistribute and the meat to become shreddable.
• Shred the pork with tongs or forks (use heat-safe gloves if necessary). Mix about half of the mango habanero salsa into the shredded pork to coat and flavor the meat. Keep the remaining salsa for topping.
• Heat a griddle or cast-iron skillet with a tablespoon of vegetable oil. Toast tortillas 30–45 seconds per side, add a sprinkle of mozzarella to one side, pile on shredded pork, fold and press briefly until the cheese melts and the outside is golden and crisp. Repeat for each taco.
• Open each taco and finish with a pinch of chopped cilantro, diced white onion, and a squeeze of fresh lime. Serve immediately and enjoy with family and friends.