Barbecue Pork Butt Tacos
Serves 6

For Barbecued Pork Spice Rub: 1 tablespoon packed brown sugar 2 teaspoons paprika 2 teaspoons cumin seed, toasted and ground 2 teaspoons coriander seed, toasted and ground 2 teaspoons kosher salt 1 teaspoon ancho chile powder (or substitute regular chile powder) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper, or more to taste

Fire up a covered grill for indirect heat.

• 3 pounds pork butt (either bone in or bone out)
• 2 cups water
• 1 cup apple cider
• 1 orange, sliced
• 1 onion, sliced
• 12 corn tortillas
• 1/2 cup vegetable oil

To make the Barbecued Pork Spice Rub, combine the sugar, paprika, cumin, coriander, salt, chile powder, and black and cayenne pepper in a bowl. Rub the pork butt with all the spice mixture. Grill the pork butt over indirect heat, with the grill covered and the vents fully open. To help keep the meat moist, fill a small metal pan with the water, apple cider, orange, and onion and place it under the meat to catch drippings and provide moisture. If your grill has a thermometer keep the temperature of the grill at about 350º F. Barbecue the pork slowly, turning it occasionally and adding coals as necessary, for about 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork.

Remove the pork from the grill and wrap it in foil. Allow the meat to rest for at least 10 minutes, then slice it across the grain, pulling off and discarding any large chunks of fat. Using a large knife or Chinese cleaver, chop the sliced meat into 1/2 inch chunks. While the meat is resting, you can fry the tortillas. Heat the oil in a medium sauté pan on medium-high heat. Fry the tortillas until crispy, about a minute per side. Note: This pork is great cooked on indirect heat in a covered grill, but if you prefer, you can also roast it in the oven. Place the spice-rubbed pork butt on a rack in a baking dish and roast it in the oven at 350º F for 2 1/2 to 3 hours.

On the Plate
Set out the crispy tortillas, a platter of chopped pork, and a bowl of Pico de Gallo, allowing everyone to make their own tacos. If you like, you could also set out bowls of sour cream, diced avocados, chopped lettuce, cooked pinto or black beans, and grated