Carnitas

[KevinJ]

Really nice Kevin! May I ask what you did with the rice, trying to get some ideas

The rice was just a packet of Vigo Cilantro Lime Rice.

Looks YUM!!!! Can you share any recipe & techniques?

Smoke until it's time to pan, IT is usually around 165 give or take, pan, cover and let braise until tender, pull/shred pork and then let the liquid cook down. I like to cook hot (300) about 3-3.5hrs then pan, around 2hrs covered until probe tender and 30-60min to cook down.

braising liquid for a 9-10 butt
2 cups orange juice
8 garlic cloves minced
1 large white onion chopped
3 chipotles in adobo sauce chopped
3-4 teaspoons salt
2 teaspoons pepper
2 tablespoons dried oregano (or Mexican oregano)
2 tablespoons ground cumin

Kevin, I need to know how the smokey chili lime went with the butt. Man, that's a good rub!

For the Carnitas it worked great, very tasty.

 

[cowgirl]

Looks awesome, Kevin! Good to see ya posting. :grin:

 

[HogGrog]

Si, si, si!

Dos platos, por favor!

I like the dancing lady in the flame in first pic!