Mr. San Diego might love his Traeger a bit more than he loves me…but as long as he keeps smoking amazing goodies, I don’t mind in the slightest!

We learned how to make “Mexican” Pulled Pork at the Meat Church BBQ Class we attended a couple of weeks ago, and Mr. San Diego used Traeger Day as the perfect opportunity to practice what we learned. Plus, we really, really wanted more Flores Tortillas, which are made with smoked beef fat and taste like absolute heaven. Seriously, they’re so damn good, and they’re a local Texas company.

Note: Everything was smoked on a Traeger Timberline 850 using Bold Blend pellets.

“Mexican” Pulled Pork

On the left are the two “Mexican” Pulled Pork Tacos. I put Mexican in quotes since it’s not exaaaacccctttlllly Mexican, but the pork butt is rubbed in Cholula as a binder and sprinkled with Meat Church’s Dia De La Fajita Seasoning. They’re topped with cilantro, red onions, cotija cheese, and green salsa. These were my favorite of the day, but I’m slightly biased because I made my own green salsa to add to mine and they were SO DAMN GOOD good.

Pulled Pork Recipe Link: meatchurch.com/blogs/recipes/mexican-pulled-pork

Bacon Brisket

On the right are two Bacon Brisket Tacos, which we saw on a Meat Church video with Dayne’s BBQ. They seasoned a pork belly with Meat Church Holy Cow and Holy Gospel, and sliced it like a brisket. The tacos are topped with feta cheese, Mike’s Hot Honey, and microgreens. These were Mr. San Diego’s favorite!