Pulled Pork Esquites will take your summer cookouts to the next level. This was so good! Recipe below ⤵️ Pulled Pork: * Season your Boston butt with Salt, Pepper and Garlic and your favorite bbq rub * Smoke on the smoker at 250° for about 10 hours until an IT of 205° * I mop a homemade vinegar sauce on the pork every hour or so to help develop flavor and a good bark * Once the pork hits about 165-175°, I wrap it in foil using the foil boat method * You’ll know it’s done once it’s probe tender * Once your pork is done, let it rest for 1-2 hours minimum in your Titan Pro Roto Cooler from @arcticzone * Once your pork has rested, shred it up and it’s time to build the esquites * To 4 cups of corn (or 8 ears of corn, cut off the cob) add 1/2 cup of mayo, 1/2 cup cotija cheese, juice of 1 lime and 2 tbsp taco seasoning. Adjust to taste * To serve, add pulled pork to the esquires, bbq sauce, cream, jalapeño slices and cilantro * Enjoy!