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-   -   Smoked Pork Carnitas (https://www.bbq-brethren.com/forum/showthread.php?t=105062)

JONESY 04-23-2011 11:18 AM

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.

smoken don 04-23-2011 11:25 AM

Looks great! Will give it a try soon.:thumb:

bluetang 04-23-2011 11:28 AM

That really looks good!

GreenDrake 04-23-2011 11:48 AM

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

lazybonesmoke1 04-23-2011 12:19 PM

Looks Good man!

R2Egg2Q 04-23-2011 12:43 PM

Looks Muy Bueno!!

jestridge 04-23-2011 01:48 PM

Lard is the secret!!! LOve it

jcfontario 04-23-2011 01:57 PM

Looks great. How much lard would you add per pound of pork?

J_Don 04-23-2011 02:33 PM

That looks totally awesome. Wish I had some of that right now.

jestridge 04-23-2011 04:59 PM

I melt it in a 12 qt dutch oven let it cook for a couple of hours

BobBrisket 04-23-2011 05:01 PM

I'd hit a plate of those tacos Hard!

Bob

Fife 04-23-2011 09:54 PM

Yep looks great to me

GreenDrake 04-23-2011 10:14 PM

Quote:

Originally Posted by jcfontario (Post 1619586)
Looks great. How much lard would you add per pound of pork?


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.

Frank Grimes 04-23-2011 10:41 PM

Looks great. Tell your neighbor to get rid of the gas grill and get a charcoal.

Saiko 04-23-2011 10:44 PM

Great post! Bookmarked for further experimentation. :-D

BlueHowler 04-23-2011 11:41 PM

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.

Midnight Smoke 04-24-2011 12:13 AM

Taco's look great! I have been looking for a good recipe like yours, Thanks!

Phubar 04-24-2011 10:01 AM

I'd hit me a plate or 2 of those!

got14u 04-24-2011 10:06 AM

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:

JONESY 04-24-2011 10:40 AM

Quote:

Originally Posted by Frank Grimes (Post 1620038)
Looks great. Tell your neighbor to get rid of the gas grill and get a charcoal.

Good eye Frank, the thing is the guy used to do all his cooking on a kettle, now its all gas all the time. Sad, I know...

Shiz-Nit 04-24-2011 11:32 AM

Doood that is looking good indeed

landarc 04-24-2011 01:48 PM

I love smoked butts for making carnitas, makes them even better than normal carnitas.

craig chamberlain 04-25-2011 08:08 AM

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

JONESY 04-25-2011 09:07 AM

Quote:

Originally Posted by craig chamberlain (Post 1621176)
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

Absolutely, thats what I used. I was really pleased with the way these turned out, just make sure you braise them in some stock and spices to finish cooking, it adds a great layer of flavor.

Big George's BBQ 04-25-2011 10:14 AM

That looks Great

craig chamberlain 04-25-2011 06:42 PM

Thanks Todd for the information, I'm hope to give it a try this weekend if I can work it in time wise.:grin:

titos 09-08-2012 10:36 AM

Do you have any measurements on the ingredients?

Sent from my Galaxy Nexus using Tapatalk 2

J-Rod 09-08-2012 12:15 PM

Looks farkin' delicious! Great, now I'm hungry.

MisterChrister 09-08-2012 12:52 PM

My plans for my butt tomorrow just took a HUGE turn and are headed South of the border. Thanks for the great idea!

chingador 09-09-2012 08:42 AM

Quote:

Originally Posted by GreenDrake (Post 1619484)

drool

titos 12-13-2012 05:08 PM

thanks Jonesy
 
3 Attachment(s)
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

dirtmcgirt 12-14-2012 10:58 AM

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!

code3rrt 12-14-2012 11:07 AM

Some fine lookin' food right there, Yuuuuuuuuuuuuuuuum!

chingador 12-14-2012 12:00 PM

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.

LiveSimple 12-16-2012 09:02 PM

How did you heat your corn tortillas?

Deadfloyd 09-25-2018 11:22 AM

Good Post. looking for a tailgate item and just think I found it.

sixtringr 09-25-2018 01:54 PM

Mmmmm looks like I need to make some too!

Deanr 09-25-2018 03:46 PM

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.

KingRanch450 09-25-2018 05:22 PM

Nice


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