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First Pork Shoulder / Carnitas
joshpounds90
Posts: 38
Fairly new BGE owner. I have a medium egg and used my conveggtor to indirect slow smoke this for pulled pork / carnitas tacos we made.
The rub is a combo of chili, onion & garlic powders, cumin, cayenne, cracked black pepper, kosher salt, and light brown sugar. 20 min. before the egg was at temp, the rub was applied and pressed firmly into the pork.
Brought the dome temp. to between 250-300F and put the pork shoulder fat cap down on the grate. After 4 hours, I inserted my probe thermometer and resumed cooking until internal temp reached 170F (about 3 more hours).
The rub is a combo of chili, onion & garlic powders, cumin, cayenne, cracked black pepper, kosher salt, and light brown sugar. 20 min. before the egg was at temp, the rub was applied and pressed firmly into the pork.
Brought the dome temp. to between 250-300F and put the pork shoulder fat cap down on the grate. After 4 hours, I inserted my probe thermometer and resumed cooking until internal temp reached 170F (about 3 more hours).
Once internal temp was at 170F, I pulled the pork and double wrapped it in aluminum foil + poured a mixture of Crystal hot sauce, finely chopped garlic, fresh squeezed lime juice, apple cider vinegar, & honey into the packet for extra flavor.
Stuck my probe back in and resumed cooking at 275-300F until internal reached 200F. Pulled and wrapped it in a towel and sealed it in my Yeti to rest for 1.5 hours (could’ve gone up to 3).
We ended up shredding most of it and saving some in the juices in a sealed container in our fridge.
The shredded pork we used for carnitas tacos was broiled for a few minutes for added crispness (looking back now this was unnecessary and probably dried it out a bit?) and then fresh lime juice squeezed over it before serving.
All in all, turned out really flavorful and moist and I wouldn’t change anything about the cook itself (other than NOT broiling before using for tacos after the smoke). THE BARK IS INCREDIBLE!!!!
Stuck my probe back in and resumed cooking at 275-300F until internal reached 200F. Pulled and wrapped it in a towel and sealed it in my Yeti to rest for 1.5 hours (could’ve gone up to 3).
We ended up shredding most of it and saving some in the juices in a sealed container in our fridge.
The shredded pork we used for carnitas tacos was broiled for a few minutes for added crispness (looking back now this was unnecessary and probably dried it out a bit?) and then fresh lime juice squeezed over it before serving.
All in all, turned out really flavorful and moist and I wouldn’t change anything about the cook itself (other than NOT broiling before using for tacos after the smoke). THE BARK IS INCREDIBLE!!!!
Brooklyn, NYC - medium BGE
Comments
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great cook and nice documentation!
Note: HDAF on the platesetter will ease cleanup . . . HTH
aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Bravo!Enjoy.
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Excellent looking cook and narrative. Thanks for sharing.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Wow,
That looks fantastic!!!!!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
Great job. You nailed it !
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nice cook!
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Looks great. Ditto what @loco_engr said about foiling the plate setter.New Orleans LA
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Welcome aboard and enjoy the journey. Above all, continue to have like you did with this cook.
That is rolling in hot right there. Nailed the documentation and cook. Congrats. Keep 'em coming.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
looks awesome.but I'm gonna need more of those pickled onions.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx
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