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1
Fire up your grill.
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2
Combine all the spice rub ingredients in a bowl.
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3
Rub the pork butt all over with the spice mixture.
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4
Grill the pork butt over indirect heat, with the grill covered and the vents fully open.
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5
To help keep the meat moist, fill a small metal pan with the water, cider, and orange and onion slices and place it under the meat to catch the drippings and provide steam.
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6
If your grill has a thermometer, keep the temperature of the grill at about 350u00b0.
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7
Barbecue the pork slowly, turning it occasionally adn adding coals as necessary, for 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork.
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8
Remove the pork from the grill and wrap it in foil; let meat rest for at least 10 minutes, then slice it across the grain, pulling off and discarding any large chunks of fat.
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9
Using a large knife or Chinese cleaver, chop the sliced meat into 1/2-inch chunks.
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10
While the meat is resting, you can fry the tortillas--heat the oil in a saute pan over med-high heat.
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11
Fry the tortillas until crispy, about a minute per side; drain on paper towels.
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12
On the plate--set out the crispy tortillas, a platter of chopped pork, and a bowl of pico de gallo (in a small bowl, toss together the tomatoes, onions, cilantro, jalapeno, and lime juice; season to taste with salt; best used the day it is made).
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13
Allow everyone to make their own tacos.
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14
You can set out bowls of sour cream, diced avocados, chopped lettuce, cooked pinto or black beans, and grated pepper Jack cheese.
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15
Don't forget the Margaritas:-).
