Smoked Pork Carnitas
I picked up a nice pork shoulder the other day and wanted something a little different, so I tried Smoked Pork Carnitas.
I rubbed the shoulder with; Brown sugar Paprika Ancho chili powder Chipotle chili powder Hot Mexican chili powder Cumin Mexican oregano S/P http://i681.photobucket.com/albums/v...Carnitas/1.jpg On to the smoker at 250 degrees http://i681.photobucket.com/albums/v...Carnitas/2.jpg http://i681.photobucket.com/albums/v...Carnitas/3.jpg After about 4 hours, I put the butt in a dutch oven with, green chilies, onion, cilantro, and beef stock. This went back on the smoker at about 300 degrees for another 2 hours. http://i681.photobucket.com/albums/v...Carnitas/4.jpg Pulled http://i681.photobucket.com/albums/v...Carnitas/5.jpg And plated up on corn tortillas with home made pico, red onion, and fresh cilantro. http://i681.photobucket.com/albums/v...Carnitas/6.jpg These were some of the best tacos I've had in a long time. |
Looks great! Will give it a try soon.:thumb:
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That really looks good!
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Man that looks so good. I did my own version of carnitas and after the pork was done on the smoke, I chunked out large hunks and tossed them into the dutch oven that had some hot lard in it, seasoned with the mexican spices and took it off to chop...amazing. I love carnitas. Your tacos look off the hook.
http://img.photobucket.com/albums/v4...n/P1300174.jpg |
Looks Good man!
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Looks Muy Bueno!!
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Lard is the secret!!! LOve it
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Looks great. How much lard would you add per pound of pork?
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That looks totally awesome. Wish I had some of that right now.
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I melt it in a 12 qt dutch oven let it cook for a couple of hours
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I'd hit a plate of those tacos Hard!
Bob |
Yep looks great to me
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I just put in a few tablespoons to crisp up the pork, you don't need a lot of it, depends on how much you put in there but just add as needed. |
Looks great. Tell your neighbor to get rid of the gas grill and get a charcoal.
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Great post! Bookmarked for further experimentation. :-D
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Your carnitas look awesome! My daughters 17th birthday party was last Saturday and she wanted me to make smoked carnitas, chicken enchiladas, and chile rellenos.
I rubbed a pork shoulder with Guajillo chile power, Ancho chile powder, New Mexico red chile powder, Cumino power, salt and black pepper. I also smoked the pork shoulder at 250º with hickory and mesquite for around 4 hours then finished in a dutch oven with Negra Modelo beer, chicken stock, orange juice, Mexican oregano, garlic, and a touch of cinnamon. My daughter and the guests at her party loved the carnitas but the best part is a friend of mine is a chef at a local restaurant and is using my recipe as a special dish in his restaurant this summer. |
Taco's look great! I have been looking for a good recipe like yours, Thanks!
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I'd hit me a plate or 2 of those!
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Very nice, and yup lard is the secret. I talk my pork all the way to pulling then just dice and crisp in lard. I also use pulled pork for tamales....your tacos look amazing, nice garnishments :thumb:
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Doood that is looking good indeed
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I love smoked butts for making carnitas, makes them even better than normal carnitas.
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I have a question since I've never Smoked Pork Carnitas, can I use a Boston butt since I already have a couple in the freezer?
thanks, Craig |
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That looks Great
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Thanks Todd for the information, I'm hope to give it a try this weekend if I can work it in time wise.:grin:
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Do you have any measurements on the ingredients?
Sent from my Galaxy Nexus using Tapatalk 2 |
Looks farkin' delicious! Great, now I'm hungry.
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My plans for my butt tomorrow just took a HUGE turn and are headed South of the border. Thanks for the great idea!
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thanks Jonesy
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with a bit of help I made me my own. Damn it was delicious saved most of it for some tamales in a few weeks. I'm sure they'll be a hit with the family
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Looking good guys. Man this is making me crave pork...so it's a good thing that I brought some leftover butt with me for lunch today!
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Some fine lookin' food right there, Yuuuuuuuuuuuuuuuum!
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Here is how a few Mexican restaurants in Houston do carnitas:
They slow roast pork but then let it cool, cube up, then deep fry the chunks. It is awesome. I am sure deep frying in lard would even be better. a really nice twist on that would be to smoke a pork but to 160 degrees, cube and fry. Should be tasty. |
How did you heat your corn tortillas?
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Good Post. looking for a tailgate item and just think I found it.
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Mmmmm looks like I need to make some too!
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I think carnitas are best when crisped up at the end on a hot griddle or cast iron pan after pulling. Not too much to dry them out, just a quick crisp and flip.
Sometimes when camping I use county ribs to save time. |
Nice
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