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    Mojo Smoked Pork Carnitas Tacos!

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    Comments

    • Posts: 335
      Honestly I just don't know what to say.  That really looks amazing. 
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    • Posts: 19
      Man am I glad I found this thread.  Thanks to everyone who participated, because this is a keeper!  Had some family over today and made this recipe and it was a big hit!  Used a 5 lb butt and cherry wood chunks.  

      mmmmmm


       
      Nashville, TN
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    • Posts: 2,466
      raginrapids said:
      Man am I glad I found this thread.  Thanks to everyone who participated, because this is a keeper!  Had some family over today and made this recipe and it was a big hit!  Used a 5 lb butt and cherry wood chunks.  

      mmmmmm
      Thanks for the follow-up, @raginrapids !   Glad to hear the recipe delivered.  I haven't made it in a while, I may be due....
      LBGE/Maryland
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    • Posts: 25
      This is happened today.   Prep is done for tomorrow’s cook.It’s been probably a year since I made this last.  Can’t wait to crush this tomorrow night before the Hokies game.  Thanks to KiterTodd and Eggcelsior for posting this cook!!!  It’s a favorite here.
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    • Posts: 3
      this recipe looks amazing, thanks for sharing. question: does the pork crisp up at all? part of what i love about carnitas from a taqueria is the crisp/crunchy edges of the pieces of pork. i wonder if it would hurt this at all to spread out some of the shredded pork onto a baking sheet and putting it under the broiler for a few mins before serving? any other ideas?
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    • Posts: 2,095
      Beautiful 
      LBGE & SBGE.  Central Texas.  
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    • Posts: 23,161
      edited February 2019
      papagriz said:
      this recipe looks amazing, thanks for sharing. question: does the pork crisp up at all? part of what i love about carnitas from a taqueria is the crisp/crunchy edges of the pieces of pork. i wonder if it would hurt this at all to spread out some of the shredded pork onto a baking sheet and putting it under the broiler for a few mins before serving? any other ideas?
      Traditionally, to get the crispy bits you would fry it up on a plancha (skillet, flat top etc) in pig fat right before serving.
      Keepin' It Weird in The ATX FBTX
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    • Posts: 2,432
      Think I’m trying this for a party of 25 (including handful of kids) this Saturday.  Any suggestions for 2019 ??
      Columbus, OH

      “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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    • Posts: 2,432
      Also Could someone post the Adam Perry Lang recipe from SERIOUS BBQ on Mojo Pork Shoulder ?  That would be appreciated.
      Columbus, OH

      “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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