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;
Ancho chili powder
Chipotle chili powder
Hot Mexican chili powder
On to the smoker at 250 degrees
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.
And plated up on corn tortillas with home made pico, red onion, and fresh cilantro.
These were some of the best tacos I've had in a long time.