• 1 -2 cups hickory smoked pulled pork (pork shoulder)
• 1 Large or 2 Medium sized Yams
• 2 roasted red peppers
• 1 roasted garlic bulb
• 1/4 cup stout (beer)
• 1/4 cup cilantro leaves
• 6 flour tortillas

Directions:

1. Bake the whole yams @ 350F for about 45 mins.
2. While the yams are baking, prepare the garlic for roasting. Slice the top of the bulb and drizzle with olive oil and a pinch of salt.
3. Wrap the garlic in foil and place in the oven (350F) for about 30 minutes.
4. Next, roast the red peppers on the grill or under the broiler till skin is black.
5. Place the peppers in a paper bag and close. After a few minutes, the skin should peel easily away from the peppers.
6. Remove the yams and garlic from the oven when done.
7. Scoop the baked yam into a bowl and set aside.
8. Unwrap the garlic from the foil and press the roasted garlic out of the skin. Dice the roasted red pepper and set aside.
9. Add the roasted garlic and beer to the yams and mash together.
10. Mix in the roasted red pepper, cilantro and pulled pork to the yam filling and set aside.
11. Scoop the Yam based filling into the flour tortillas and roll them burrito style.
12. Wrap each burrito in foil and place in a 350F oven for about 30 minutes (till heated through).
13. Remove the burritos, unwrap and then garnish with shredded lettuce or cabbage, salsa and a scoop of sour cream.

Serve with a spanish rice dish.

Recipe by Bradley Smoker Forum member - MWS

• 3 cups apple cider vinegar
• 1/4 cup salt
• 1/4 cup brown sugar
• 1/4 cup ground black pepper
• 2 tablespoons cayenne pepper
• 1/4 pound butter
• 4 cups water
• 8 to 12 pounds Boston butt roast

Directions:

1. In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Set aside and let cool.

2. When sauce has cooled to room temperature place the butt or shoulder in a large zip-lock-bag and pour about half of the sauce over the meat and seal the bag. If it is too large to fit in the bag, place the meat in a large plastic or any other non-reactive pan and cover. Refrigerate over night, turning the bag or the meat about halfway through the marinating period. Save the remaining unused sauce in a refrigerated container.

3. The next day, pre-heat smoker to 200 degrees F. Make sure the smoke generator is off and place 12 hickory biscuits in the loading tube and place 2-3 Bubba Pucks in last. Season the meat with Kosher salt, garlic powder, onion powder and course ground pepper.

4. Place the meat in the Bradley and turn on the smoke generator. Shut door and advance the wood pucks to the hot plate to begin the smoking process. Baste the meat with the remainder of the sauce about every 1 to 1 1/2 hours.

5. When the internal temperature of the meat reaches 165 degrees, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.

6. Place the meat package back in the smoker, or in a 350-degree oven (175 degrees C). If it is on the smoker, increase the heat to 300 degrees. Cook the package until the meat pulls easily from the bone. If you can pull the blade bone from a Boston butt easily, it is perfectly done. This part of the procedure will take up to 2 hours (no smoke). But remember, it isn’t done until the internal thermometer says it is. Time is not a relevant factor when smoking. It will be done when it is done. When it is done, wrap the meat in heavy foil and seal tightly, then wrap the foil sealed meat in a towel, and then place towel wrapped meat in an empty ice chest (NO ICE). This is the FTC procedure you have been hearing so much about on the BS Forum. Let stand in cooler for 1-2 hours. You can also place it into an empty microwave oven.

Recipe by Bradley Smoker Forum member - Sauce Bauce