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My sunday Cook: Carnitas!!
Boogie
Posts: 137
I've been wanting to make this since I got the egg. I found a good deal on a cast iron pan with a matching lid/skillet, so I thought the time was right.
Used some oak for flavor. Cut the shoulder into large chunks. Browned in the pan direct with some oil and onions.
then removed the the meat and let it sit. Put some Dr. Pepper and H2O in the pan while it was still hot. Meanwhile I roasted some peppers,etc for some salsa.
put in the plate setter and dropped the temp to 350. Added a cinnamon stick, cumin, chile powder and juice from an orange to the Dr. Pepper in the pan and put the pork back in to braise indirect for 3 plus hours until the liquid was just about gone.
then shredded it and put it back on the fire to crisp it up.
Here is some pics of the final result. Awesome.
Used some oak for flavor. Cut the shoulder into large chunks. Browned in the pan direct with some oil and onions.
then removed the the meat and let it sit. Put some Dr. Pepper and H2O in the pan while it was still hot. Meanwhile I roasted some peppers,etc for some salsa.
put in the plate setter and dropped the temp to 350. Added a cinnamon stick, cumin, chile powder and juice from an orange to the Dr. Pepper in the pan and put the pork back in to braise indirect for 3 plus hours until the liquid was just about gone.
then shredded it and put it back on the fire to crisp it up.
Here is some pics of the final result. Awesome.
Comments
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Dang dude hope you bring some leftovers Thursday. -RP
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Se vé delicioso!!!!!!!!!!!!
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WOW!!! Wish I had a better word. How big was the shoulder?
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nice looking grub.
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4 pounds. Did bone in for some extra flavor.
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You and boogie need to meet, I think you live pretty close together. -RP
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That looks great!! Wife cooked tacos on the stove tonight. Trade??! :P
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Boogie,
Looks great!!!!!!!!! -
That looks awesome!! I love fresh salsa.
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Look great. I do that from time to time when I do whole butts. I leave a couple pounds in larger chunks as I pull the rest of the butt. I let them sit in the fridge over night which lets them hold together a little better.
Then marinate in a little cilantro, onion, garlic, jalapeno, evoo, and lime juice for a few hours, then back into the egg at 350 to crisp.
Good stuff for sure. -
never made carnitas, did you add the Dr Pepper or does the recipe call for it?
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Found a recipe that called for a soda of some kind. Basically provides some sweetness and helps caramelize the meat.
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