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Carnitas!

jdkeithbge
jdkeithbge Posts: 310
in EggHead Forum
Had an 8+lb pork butt sitting in the freezer for a while and decided to try carnitas. Simple rub of salt, pepper, garlic, cumin, coriander, cinnamon, and Mexican oregano. Smoked with hickory and pecan, semi-turbo around 300 deg till internal temp 200. Pulled half and put back in the pan with drippings and some orange juice to fry up a bit around 350 deg. Once it looked nice and browned up I called it done. On a tortilla with some onion, cilantro, and homemade guacamole - turned out muy bueno! Pardon the Dixie plate. 
XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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