Ingredients:
For The Smoked Pork:
6-10 lb pork butt roast or pork shoulder
⅓ cup light brown sugar, lightly packed
2 Tablespoons smoked paprika
2 ½ teaspoons black pepper
1 Tablespoon salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
¼ teaspoon cayenne pepper

For Serving:
Mixture of 3 bell peppers, red, yellow, orange, chopped
1 Medium red onion, chopped
1 Clove garlic, minced
2 Tablespoon olive oil, plus extra
10 Tia Lupita Cactus Corn Tortillas
Tía Lupita Habanero Hot Sauce

Instructions:
Smoke Pork:
Prepare pork butt by patting dry with a paper towel.
Mix brown sugar, smoked paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper and whisk together until combined.
Generously rub the seasoning all over the outside of the pork.
Prepare the smoker with hickory grilling wood and place the pork in the center of the smoker and smoke until tender and a thermometer inserted in the thickest part registers an internal temperature 195 degrees.
Once the pork is ready, remove the pork from the smoker and slice or shred the meat and remove any excess fat.

Prepare Tacos:
Heat oil in skillet. Cook peppers and onions for about 3 mins, until slightly softened.
Add garlic and cook for another 30 seconds.
Remove pepper mixture to a side dish and heat a little more oil in the pan.
Warm each tortilla and fill with pork and pepper mixture.
Serve with Tia Lupita Habanero Hot Sauce.