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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-27-2008, 01:25 AM   #1
Jaberwabee
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Default Need Help!?!?!? (Carnitas)

Ok, so I agreed to cook for my job, for Sunday, with the idea of doing about 4-6 pork butts and be done. On 2 UDS's it pretty painless, and I am feeding mostly college kids, so anything free is the best food they have ever eaten. Now its turned into Mexican food day. They will have a taco bar, and fajitas (chicken and steak) that other people are making.

Here is the problem, my rep is on the line here. I always out do anyone with food, at work, but I already have the pork butts. Now, carnitas are basically pulled pork, and then some quickly deep fry them, but some do not. So I am thinking that's what I will do.

Anyone have a good Carnitas rub and/or injection?????

Brethren have the answers, so I am asking?!!?!?
Anyone in Wichita or Kansas, there is real beer for an answer, other have to accept Spiceys Cyber Bar.
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Oct 2011 Update. (it changes)
2 WSM's 1 of each (18.5, 22.5)
2 UDS's Gone, (Brother in Law took them....FARKER)
1 Rib Machine Chargriller Pro Hella Mod (Retired)
2 Bubba Keg (One HOT MOTHER, One LOW N SLOW)
1 22" Performer
Yoder YS-640 is the next cooking device.
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Unread 11-27-2008, 03:19 AM   #2
ushi
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http://www.bbqjunkie.com/bbq-recipe/carnitas/

pretty sure he is on this forum as well.

I generally lurk, and therefore get everybody mixed up.
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Unread 11-27-2008, 06:51 AM   #3
Desert Dweller
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Thx for da link...
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Unread 11-27-2008, 07:16 AM   #4
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I lived in San Diego for quite awhile and one of my hispanic friends used "Menudo Soup Spice Mix". The meat needs to be pulled (like for sandwiches) then put a little oil in a pan and fry til it crisps up a little (don't dry it our though).
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Unread 11-27-2008, 11:03 AM   #5
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Thanks for the link, gonna fire up the UDS's this afternoon and then freeze them for Sunday.
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Oct 2011 Update. (it changes)
2 WSM's 1 of each (18.5, 22.5)
2 UDS's Gone, (Brother in Law took them....FARKER)
1 Rib Machine Chargriller Pro Hella Mod (Retired)
2 Bubba Keg (One HOT MOTHER, One LOW N SLOW)
1 22" Performer
Yoder YS-640 is the next cooking device.
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Unread 11-27-2008, 11:11 AM   #6
Bigdog
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Quote:
Originally Posted by Jaberwabee View Post
Ok, so I agreed to cook for my job, for Sunday, with the idea of doing about 4-6 pork butts and be done. On 2 UDS's it pretty painless, and I am feeding mostly college kids, so anything free is the best food they have ever eaten. Now its turned into Mexican food day. They will have a taco bar, and fajitas (chicken and steak) that other people are making.

Here is the problem, my rep is on the line here. I always out do anyone with food, at work, but I already have the pork butts. Now, carnitas are basically pulled pork, and then some quickly deep fry them, but some do not. So I am thinking that's what I will do.

Anyone have a good Carnitas rub and/or injection?????

Brethren have the answers, so I am asking?!!?!?
Anyone in Wichita or Kansas, there is real beer for an answer, other have to accept Spiceys Cyber Bar.
Sorry. I can't help you with this but I believe Jorge can. PM him.
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