Carnitas with Spice Mix Used (Pic Heavy)

Ladeback69

I posted about this last Saturday, but didn't get a big response like I thought I would.  The carnitas were good, but I think I like my pulled pork better.  It didn't get a nice crisp up of the pork when I fried it in Wesson oil.  I could find the bacon fat my wife had been storing in the fridge.  I couldn't fit it all in to two CI DO so I did the rest as a standard but, with no smoke for flavor.  I liked the flavor and consistency of the pork butt done by itself then the ones in the DO, but my Mexican neighbor liked it and we are having the leftovers this Friday for his kids 15th birthday.  I had a lot left, there was a lot of other food as you will see in the photos.  It was for the fight, but wasn't as good as we all hoped it would be.  The food and company was though.  I said I would sure the spice mix I used for my rub and a link to is here in the post.  If I do this again I want to try this in a little smaller batches and take my time.  We watched the fight on my neighbors now 70" HD TV.  Great picture and we will be doing more events like this I bet.
https://biggreenegglawyer.wordpress.com/2011/05/26/carnitas-on-the-big-green-egg/

Now the salsa I made was really good and I will be making that again.  My guacamole was just ok and was a combination of one recipe a mix.  The salsa was from Guy Fieri of the Food Network.  I forgot the Agave syrup, but it was still good.  Here it is.
 https://biggreenegglawyer.wordpress.com/2011/05/26/carnitas-on-the-big-green-egg/

I thought @Eggcelsior would have chimed in on this on too. 

NPHuskerFL

Muy Bueno Señor!  

Eggcelsior

Looks great! When I fry the pork, I do it in a skillet or on a griddle with the meat spaced out more. That tends to help. Also, doing the cook and then letting the fat rise on top(it's typically a bright orange color for me) by letting the meat sit a bit works great. Scoop the fat out into a separate pan and heat slowly. The moisture in the scooped-off fat will evaporate leaving just the fat for frying. This requires a bit more time since you have to let the dish cool for a bit to allow all the fat to rise. A quicker way to do it is pulling the meat out and placing it on the lid and then strain the leftover liquid similar to making gravy.

Ladeback69

Eggcelsior said:

Looks great! When I fry the pork, I do it in a skillet or on a griddle with the meat spaced out more. That tends to help. Also, doing the cook and then letting the fat rise on top(it's typically a bright orange color for me) by letting the meat sit a bit works great. Scoop the fat out into a separate pan and heat slowly. The moisture in the scooped-off fat will evaporate leaving just the fat for frying. This requires a bit more time since you have to let the dish cool for a bit to allow all the fat to rise. A quicker way to do it is pulling the meat out and placing it on the lid and then strain the leftover liquid similar to making gravy.

Wow, that is a lot more work.  I forgot to take the lid off and they were done a lot faster then I thought they would so I pulled the DO's off, drained the liquid into a blow and put the meat in another blow tell the other part of the pork was done.  I was thinking of using my CI skillet, but I didn't want another thing to clean, I should have done that, it would have been better.  Also the wife was taking a nap when I started frying and I didn't want to wake her up to ask where  the bacon fat was.  It was good, but I know it could be better.  The next day the fat had separated, but it was to late.  It's going to get eaten, I will just have to take my time next time and just do one pork butt to make it easier.

johnkitchens

Great looking food, and it looks like a great time. Is the lawyer Scott Jones on this forum as well? 

jonnymack

Food looks great, the fight sucked.

WeberWho

Nicely done!