Smoked Pork Carnitas

JONESY · 04-23-2011, 11:18 AM

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

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.

Pulled

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.

smoken don · 04-23-2011, 11:25 AM

Looks great! Will give it a try soon.

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.

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

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.

04-23-2011, 11:18 AM	#1
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI Downloads: 0 Uploads: 0	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 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. Pulled 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. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

04-23-2011, 11:25 AM	#2
smoken don Full Fledged Farker Join Date: 08-02-07 Location: cleveland tx. Downloads: 0 Uploads: 0	Looks great! Will give it a try soon. __________________ Smoken don Gator Entertainer 26" Weber Kettle uds and proud of it Never confuse kindness for weakness

04-23-2011, 11:28 AM	#3
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	That really looks good! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

04-23-2011, 11:48 AM	#4
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	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. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

04-23-2011, 12:19 PM	#5
lazybonesmoke1 Full Fledged Farker Join Date: 02-10-06 Location: MICHIGAN Downloads: 0 Uploads: 0	Looks Good man! __________________ [FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT]

04-23-2011, 12:43 PM	#6
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	Looks Muy Bueno!! __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!

04-23-2011, 01:48 PM	#7
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Lard is the secret!!! LOve it

04-23-2011, 01:57 PM	#8
jcfontario Knows what a fatty is. Join Date: 11-16-08 Location: Kingston, Ontario Downloads: 0 Uploads: 0	Looks great. How much lard would you add per pound of pork?

04-23-2011, 02:33 PM	#9
J_Don is One Chatty Farker Join Date: 07-02-09 Location: Hattiesburg, MS Downloads: 0 Uploads: 0	That looks totally awesome. Wish I had some of that right now. __________________ Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Char-Griller Super Pro w/Firebox (2) Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD

04-23-2011, 04:59 PM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I melt it in a 12 qt dutch oven let it cook for a couple of hours

04-23-2011, 05:01 PM	#11
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I'd hit a plate of those tacos Hard! Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

04-23-2011, 09:54 PM	#12
Fife On the road to being a farker Join Date: 04-10-11 Location: Jacksonville, Florida Downloads: 0 Uploads: 0	Yep looks great to me __________________ Robert "Barney" Fife [B]Master-built Electric Smoker 40[/B]

04-23-2011, 10:41 PM	#14
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL Downloads: 0 Uploads: 0	Looks great. Tell your neighbor to get rid of the gas grill and get a charcoal.

04-23-2011, 10:44 PM	#15
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Great post! Bookmarked for further experimentation. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

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