My BBQ Brethren its been a while so here we go....
The family wanted carnitas tacos and it just so happens that picnic shoulder was on sale for .99 cents a pound. Seasoned with garlic salt and lawrys seasonig salt. We did salsa and pico de gallo.
The salsa is this...1 cup of japanesse chilli pods. 2 green tomatillos, 3 tbs of garlic salt and 3 tbs of oil. First brown the tomatillos in oil for about 5 minutes in medium heat and brown chillis for about 3 minutes. Combine in blender with 1 cup of water and blend.
Final result...
Then some pico de gallo...combine and chop and add 1 tbs of jalapenos vinegar.
The main event... smoked in mesquite for about 6 hours at 350 degress,
plated and ready to eat. thanks for looking...
The family wanted carnitas tacos and it just so happens that picnic shoulder was on sale for .99 cents a pound. Seasoned with garlic salt and lawrys seasonig salt. We did salsa and pico de gallo.
The salsa is this...1 cup of japanesse chilli pods. 2 green tomatillos, 3 tbs of garlic salt and 3 tbs of oil. First brown the tomatillos in oil for about 5 minutes in medium heat and brown chillis for about 3 minutes. Combine in blender with 1 cup of water and blend.
Final result...
Then some pico de gallo...combine and chop and add 1 tbs of jalapenos vinegar.
The main event... smoked in mesquite for about 6 hours at 350 degress,
plated and ready to eat. thanks for looking...