How To make Smoked Carnitas
6 pounds pork butt
1 large onion
diced
4 tablespoons ground New Mexican chile
1 tablespoon cumin seed :
roasted and ground
2 teaspoons granulated garlic
1 teaspoon dry oregano
1 teaspoon salt
1 teaspoon black pepper
to cover water
Smoke the pork butt with your favorite wood at a low temperature for about three hours. You might even consider boning it and cutting it in two pieces. The idea here is to get the smoke flavor and not to cook it till it is tender. Once you think you have plenty of smoke on the butt, transfer it to a large pot. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to a hard simmer and cook, stirring occasionally for about 2 hours. When stirring, stir hard, trying to break the pork up. When the water is gone, but there is still plenty of moisture, the pork is done.
How To make Smoked Carnitas's Videos
Smoked Pork Carnitas Recipe on the Traeger | ubbq
This is a simple Pork Carnitas recipe cooked on the Traeger Wood Pellet smoker. This recipe requires only a few ingredients and is sure to turn out incredibly tender. The finished product goes well on tacos, burritos, nachos & enchiladas.
INGREDIENTS
4 lb boneless pork shoulder picnic roast
7 oz can of chipotle peppers in adobo sauce
1 lime
3 c orange juice
2 c tomato juice
1 onion
5 garlic cloves
5 hot chilli peppers
All purpose seasoning
Carne Asada seasoning
DIRECTIONS
1-cut ¾” deep diagonal slits in roast
2-rub adobo sauce all over roast, especially inside the diagonal slits
3-marinade roast in a large zip-lock bag for 12-24 hours with:
-remaining adobo sauce & chipotle peppers
-2 c orange juice
-1/4 c lime juice
-1/2 onion
4-after marinating roast for 12-24 hours, remove from marinade & season with all purpose seasoning & carne asada rub
5-smoke for 3 hours at 250°
6-after 3 hours of smoke, place roast in pan with braising liquid:
-2 c tomato juice
-1 c orange juice
-1/2 onion
-5 garlic cloves
-5 hot chilli peppers & ¼ c juice
7-probe roast, cover with foil, & add back to smoker to braise @ 250°
8-pull roast when it reaches an internal temp of 200°
9-place roast on platter, tent with foil, and allow to rest for an hour
10-after an hour of rest, pull the pork butt & discard any pieces of fat
11-enjoy tacos, burritos, nachos or enchiladas pulled pork
ADDITIONAL ubbq RECIPES
ubbq Cilantro White Rice:
ubbq Pico de Gallo:
ubbq Hot Sauce:
MUSIC
Ooh Hey by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Carnitas that are SMOKED Braised And Fried!
This carnitas recipe is smoked, then braised in an orange and pepper liquid and finished off on a cast iron griddle to give them a smoky, citrusy and crispy texture that is insane!
Full recipe here:
EQUIPMENT USED:
BONING KNIFE:
DIAMOND HONING STEEL:
TRAEGER PELLET GRILL:
LE CREUSET DUTCH OVEN:
Smoked Pork Carnitas | Pit Barrel Cooker Recipe | How to make carnitas
Today I make these awesome Smoked Pork Carnitas! I smoked a pork butt for 2 hours, then braised it for another 3 hours, pulled the pork.... then I fished it on my Blackstone 17 inch griddle! They were amazing!
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Ingredients:
-Pork Butt.
-Minced Garlic.
-4 Oranges squeezed or a cup of orange juice.
-2 large jalapenos.
-3 cups chicken stock.
Seasoning rub mix:
-4 parts sea salt.
-2 parts cracked black pepper.
-2 parts garlic powder.
-1 part cumin.
-1 part smoked paprika
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Smoked Carnitas ???????? #bbq #shorts #bbqshorts #barbecuenation #carnitas #texmex
AUTHENTIC CARNITAS | JUICY Pork Tacos | Mexican Food in Los Angeles | SMORGASBURG LA
Behind the scenes of Los Cochinitos in Downtown Los Angeles. This family-owned business specializes in authentic Michoacan style carnitas with a recipe that has been passed down through generations. You can find them at their brick and mortar in Downtown Los Angeles or at Smorgasburg in Downtown Los Angeles and Miami!
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