Smoked Carnitas

[FMCoug]

This may be our favorite meal so far on the Bradley:

Ingredients:
5 lb boneless pork shoulder
2 T dry adobo seasoning *
1/2 t Spanish Paprika *
1/4 bunch of fresh cilantro
2 small cans green salsa verde

* didn't have these on hand so looked up how to make them. I used 1/2 tsp of parika + 1/4 tsp of cayenne for the spanish paprika and the following for the adobo:

1 T + 1 t granulated garlic
1 t dry oregano
1/2 t pepper
1/2 t paprika
1 t salt

Preparation:

1. Cut the pork into 2" cubes, leaving fat on




2. Put everything but 1 can of salsa verde into a baking pan and toss





3. Smoke @ 225 using mesquite for about an hour



4. Cover with foil and move to 300 degree oven for 3 hours, tossing a few times to keep all the pork covered in the juices
5. Remove foil and cook for about another hour, tossing once at 30 minutes
6. Remove from pan and shred
7. Add 2nd cand of salsa verde and mix up

We just put it on the fry-your-own tortialls from costco with the urual fixings. Good stuff.

And our family of 6 only ate maybe 1/4 of it so we'll be eating it for a while.

Pics added from the 2nd time. Only took pics up through when it came out of the smoker. Maybe more next time.

[Drunk Tank]

Sounds really good!

[YOhio]

Thanks for posting FM. I'd love to give it a try. How come you cut up the pork? I love carnitas with a little crust, but it doesn't sound like this one has one.

What brand of Salsa Verde did you use? It sounds like it would be perfect for 505 Chile.

[FMCoug]

Thanks for posting FM. I'd love to give it a try. How come you cut up the pork? I love carnitas with a little crust, but it doesn't sound like this one has one.

What brand of Salsa Verde did you use? It sounds like it would be perfect for 505 Chile.

No these are almost braised since you cook them in the juices up until the last hour or so when you uncover it. Very juicy though. I just used whatever salsa verde I grabbed at the store ... not even sure what the brand was. The smoking was the interesting part ... just a hint of the smoke flavor but it makes a big difference.

[Fiyero]

* didn't have [adobo] on hand so looked up how to make

Does anyone in Salt Lake know where to buy adobo? It was all over the shelves in San Diego, but here I've looked and looked and am miserable without it.

[YOhio]

Does anyone in Salt Lake know where to buy adobo? It was all over the shelves in San Diego, but here I've looked and looked and am miserable without it.

They don't sell it at Smith's? Weird. They have it at Kroger here.

[Coach McGuirk]

we smoked a pork shoulder. I will post the recipe later, but it was awesome. Here are some pictures to get your mouth watering,

[Drunk Tank]

we smoked a pork shoulder. I will post the recipe later, but it was awesome. Here are some pictures to get your mouth watering,

I'd hit that! Looks good. I dod some chuckies (chuck roasts) that i'll post up when I get home tonight.

[cowboy]

Post the recipe if you don't mind. I'm cooking for 125 people Wed. night and the menu will include smoked pork butts. I'll start the smoker tomorrow night, so I'm interested in the rub you used.

[RockyBalboa]

How much does a quality smoker cost? What brand do you prefer?

(No smarmy remarks please,,thanks in advance.)

[cowboy]

How much does a quality smoker cost? What brand do you prefer?

(No smarmy remarks please,,thanks in advance.)

Mine is a homemade jobby fitted to an old horse trailer, and it cost $2K. An equivalent commercial smoker would be around $8K new, but that's commercial, and big enough to put a whole pig in.

I've owned a Cabella's smoker for several years, and I think it cost around $300. It is great for groups of 10 people or less.

[Jeff Lebowski]

How much does a quality smoker cost? What brand do you prefer?

(No smarmy remarks please,,thanks in advance.)

Start with an electric water smoker (Brinkman's). They are around $100 or so and they give pretty good results. Great starter unit.

[Drunk Tank]

Here's the Chuckies I did. These are the first chuck roasts I have smoked, but overall, they turned out pretty good. On two of them, I used a sugar based rub, (John Henry's Pecan Rub) and I probabbly could have foiled them before they were done because the sugar made they bark on the meat a little crunchy in some spots. The other two I used Bad Byrons Butt Rubb, same as the pork butts I did for fathers day. I put them on at midnight Friday, and they were done between 930~1030am Saturday. We werent eating until 430-500, so when they were done, I foiled them with a squirt of apple juice and some beef injection I made, and threw them in the cooler. They were still hot when I took them aout of the foil at 430. My original plan was to inject them before I put them in the smoker, but I couldnt find my injector. The injection was 2c. beef broth, 1/4c. worcestershire sauce, 1t. garlic powder, 1t. onion powder, and 1/2t. cayenne pepper.

Progress @ 600am



Finished product: Sugar based rub



Bad Byrons Butt Rub:



In the end, I was pretty pleased with my first attempt with the chuckies. They were moist, nice smoke ring and great smoke flavor. I really like the John Henry's Pecan Rub.

[Fiyero]

Someone here is RUTS.

[Drunk Tank]

Someone here is RUTS.

What is RUTS?