Mix injection in a container you can shake to combine well.
Let sit 4 to 6 hours in the fridge, to marinade.
Remove from fridge rub meat down with remainder of adobo sauce.
Next sprinkle rub on meat, and rub in. Getting into all the nooks and cranny’s.
Take the remainder of the contents of the adobo sauce container and add to a smoker friendly tray with two to three cups of water.
Place under meat if able, or beside is fine as well.
Put meat on the grill either on a grate over top or beside your pan with water and adobo peppers
Let cook 6 to 7 hours until meat reaches an internal temp of 195 to 200.
Take meat off and allow to rest, once rested shred meat, you can add the reduce adobo and water you made with your meat for a sauce to give a bit of moisture.
Take meat off and allow to rest, once rested shred meat, you can add the reduce adobo and water you made with your meat for a sauce to give a bit of moisture. Meat should rest at least 45 minutes - wrapped in tinfoil - rest for about 5 minutes before wrapping.
Make all your favorite fixings onions, peppers, avocado, cilantro, cheese, crema.
Prepare wraps! And enjoy
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