Our Recipes – Saguro Sizzle

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Smoky Red Chile Pork Shoulder

Prep Time 45

Cook Time 8

Resting Time 15

This pork shoulder brings the heat with red chile rub and the unmistakable fragrance of mesquite smoke. Perfect for pulled pork tacos, burritos, or a hearty platter.

Equipment

Mesquite wood chips or pellets

Ingredients

1 6–8 lb pork shoulder (pork butt), bone-in preferred
3 tablespoons red chile powder (e.g., New Mexico or ancho)
1 tablespoon cumin
2 tablespoons kosher salt
1 tablespoon black pepper
2 tablespoons brown sugar

Instructions

Prep the Shoulder

Pat the pork shoulder dry.
Stir together red chile powder, cumin, salt, pepper, and brown sugar.
Coat the pork generously with the rub, pressing it into the meat.

Get the Smoker Ready

Preheat smoker to 225–250°F.
Add mesquite wood for a robust smoke flavor.

Smoke Low & Slow

Place the pork shoulder on the grate.
Smoke until it reaches an internal temperature of 160–165°F (6–8 hours, depending on the size).

Wrap & Continue Cooking

Wrap tightly in foil or butcher paper.
Return to smoker until the internal temperature hits 195–205°F (about 2–4 more hours).

Rest & Shred

Rest the wrapped pork for 30–60 minutes.
Carefully unwrap and shred with forks or meat shredder claws.
Serve piled in tortillas or on plates with tangy slaw and your favorite sauce.

Course: Main Course

Cuisine: Mexican

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Mesquite-Smoked Brisket

Prep Time 1

Cook Time 9

Servings 6

This brisket combines a simple dry rub with mesquite smoke to capture true Southwest flair. Patience is rewarded as the slow cooking creates a deeply flavored, tender cut.

Equipment

Mesquite wood chips or pellets
Water pan (optional, helps maintain moisture)

Ingredients

1 8–10 lb beef brisket, trimmed
2 tablespoons kosher salt
2 tablespoons coarse black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 tablespoons brown sugar (optional, for a hint of sweetness)

Instructions

Rub & Rest

Combine salt, pepper, paprika, garlic powder, and brown sugar in a bowl.
Pat the brisket dry and evenly coat all sides with the rub.
Let it rest at room temperature for about 30–60 minutes.

Preheat Smoker

Set your smoker to 225–250°F.
Add mesquite wood to preheated smoker, ensuring steady, light smoke.

Smoke the Brisket

Place the brisket on the smoker grate, fat side up.
Insert a digital meat thermometer into the thickest part.
Smoke until the internal temperature reaches 165°F (typically 6–8 hours).
Wrap & Continue Cooking
Once it hits 165°F, wrap the brisket in butcher paper or heavy-duty foil.
Return it to the smoker and continue cooking until internal temperature reaches 195–205°F (another 3–5 hours).

Rest & Serve

Remove the brisket and rest it (still wrapped) for at least 1 hour.
Slice against the grain. Serve with your favorite Southwestern sides.

Cost: 25

Course: Main Course

Cuisine: American, Mexican