Carnita Butt...

Dr. Trout Bum · Feb 24, 2014

If you are looking for more spice, pick up some red chile powder from Rancho de Chimayo...this will improve any rub, if you like some heat and earthy red chile flavor. It's my secret (not anymore, I guess) ingredient.

http://www.chimayotogo.com/pc-67-12-rancho-de-chimayo-red-chile-powder-579.aspx

bananablack · Feb 24, 2014

that's gonna taste good. But 2.88 a pound for Butt is super expensive...around these parts they go for less that 1.50 per pound

GAdams005 · Feb 24, 2014

I love carnitas, but not sure i would have ever thought to try to recreate them on the smoker. Would you do this again with a different spice setup?

THoey1963 · Feb 24, 2014

GAdams005 said:
I love carnitas, but not sure i would have ever thought to try to recreate them on the smoker. Would you do this again with a different spice setup?

No, from now on Carnitas will be cooked in a pot of the stove like I have successfully done many times before and Pulled Pork will be smoked. The smoking took away all of the pepper / heat (Cayenne, Chile Powder, Paprika, and Chipotle Peppers in Adobo Sauce) and just amplified either the Cumin or the Oregano. Cooking it in a pot on the stove, those spices cook into the meat.

I am disappointed with the way it turned out. It still tastes good, just not what I expected.

Carnita Butt...

Dr. Trout Bum

is one Smokin' Farker

bananablack

Full Fledged Farker

GAdams005

Well-known member

THoey1963

somebody shut me the fark up.

Similar threads