Iowa State Fair Pork Chop on a Stick, Pork Carnitas Street Tacos

1 (6 to 8 lb.) pork butt

4 tbsp. brown sugar

4 tsp. garlic powder 

4 tsp. onion powder

4 tsp. smoked paprika

4 tsp. ground cumin

4 tsp. salt 

2 tsp. ancho chili pepper

2 tsp. black pepper 

1 c. shredded lettuce

1 c. fresh corn salsa (tomatoes, onions, sweet peppers, corn kernels)

1/2 c. shredded Mexican blend cheese

1/2 c. black beans

1/2 c. sour cream

1/4 c. jalapenos, chopped 

1/4 c. fresh cilantro, chopped

Taco-sized corn tortillas

Prepare pork butt by slicing through fat cap in a checked pattern, as the rub will penetrate better. Combine brown sugar, garlic powder, onion powder, smoked paprika, ground cumin, salt, ancho chili pepper and black pepper in a bowl. Apply all over the pork butt. Put pork butt in a pan, and place in a smoker set at 240 degrees Fahrenheit. Smoke for approximately 6 to 10 hours. Take pork out of smoker, and let rest 15 minutes covered loosely with foil. After resting, take pork out of the pan, and use forks pull meat apart. Reserve juice in the pan. Separate fat from the juice, and pour the remaining liquid back into the pulled meat. This adds a lot of flavor to the meat. Assemble your tacos in tortillas using your toppings of choice. Enjoy!