How To make Smoked Carnitas
6 pounds pork butt
1 large onion
diced
4 tablespoons ground New Mexican chile
1 tablespoon cumin seed :
roasted and ground
2 teaspoons granulated garlic
1 teaspoon dry oregano
1 teaspoon salt
1 teaspoon black pepper
to cover water
Smoke the pork butt with your favorite wood at a low temperature for about three hours. You might even consider boning it and cutting it in two pieces. The idea here is to get the smoke flavor and not to cook it till it is tender. Once you think you have plenty of smoke on the butt, transfer it to a large pot. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to a hard simmer and cook, stirring occasionally for about 2 hours. When stirring, stir hard, trying to break the pork up. When the water is gone, but there is still plenty of moisture, the pork is done.
How To make Smoked Carnitas's Videos
Smoked Pork Carnitas Recipe on the Traeger | ubbq
This is a simple Pork Carnitas recipe cooked on the Traeger Wood Pellet smoker. This recipe requires only a few ingredients and is sure to turn out incredibly tender. The finished product goes well on tacos, burritos, nachos & enchiladas.
INGREDIENTS
4 lb boneless pork shoulder picnic roast
7 oz can of chipotle peppers in adobo sauce
1 lime
3 c orange juice
2 c tomato juice
1 onion
5 garlic cloves
5 hot chilli peppers
All purpose seasoning
Carne Asada seasoning
DIRECTIONS
1-cut ¾” deep diagonal slits in roast
2-rub adobo sauce all over roast, especially inside the diagonal slits
3-marinade roast in a large zip-lock bag for 12-24 hours with:
-remaining adobo sauce & chipotle peppers
-2 c orange juice
-1/4 c lime juice
-1/2 onion
4-after marinating roast for 12-24 hours, remove from marinade & season with all purpose seasoning & carne asada rub
5-smoke for 3 hours at 250°
6-after 3 hours of smoke, place roast in pan with braising liquid:
-2 c tomato juice
-1 c orange juice
-1/2 onion
-5 garlic cloves
-5 hot chilli peppers & ¼ c juice
7-probe roast, cover with foil, & add back to smoker to braise @ 250°
8-pull roast when it reaches an internal temp of 200°
9-place roast on platter, tent with foil, and allow to rest for an hour
10-after an hour of rest, pull the pork butt & discard any pieces of fat
11-enjoy tacos, burritos, nachos or enchiladas pulled pork
ADDITIONAL ubbq RECIPES
ubbq Cilantro White Rice:
ubbq Pico de Gallo:
ubbq Hot Sauce:
MUSIC
Ooh Hey by Audionautix is licensed under a Creative Commons Attribution license (
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Smoked Carnitas - Mexican Pulled Pork Tacos - Pit Boss Austin XL
You can find more about the pellets I use here: pitbossgrills.77jaha.net/5Vrzj
Also to see more recipes, go to my website cookingwithkirby.com
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Smoked Pork Carnitas Recipe for the best Tacos
Try this recipe next time you want Smoked Pork Carnitas. This makes some of the best tacos you will ever have. Make sure to subscribe for future episodes
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Grilled Carnitas | Yoder Smokers YS640s
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and turns a Boston Butt pork shoulder into mouth watering Grilled Carnitas!
Full recipe:
Mexican Pulled Pork
Mexican Pulled Pork
I grew on pulled pork with a sweet flavor profile. Sweet seems to be the go to when folks make it. I'm here to tell you that a savory profile is a great change of pace that I absolutely love. A friend of mine named that helped me get my start in BBQ years ago taught me what he called a Mexican pork butt. He took 2nd place at the American Royal in Pork with this recipe. My good buddy Sean Woodson, AKA Three Woodys BBQ, and I got to talking about Phillip's recipe. Woody went on to tell me about a recipe he was making that was similar but sounded even better to me. It's close to carnitas, but there are no crispy bits in here. Woody came and helped me with a pop up class in September, 2021. This recipe was a huge hit, so we finally decided to write it up and shoot a How To video on it.
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Pico recipe:
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Thermapen IR thermometer:
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No Wrap Pork Butt:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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AUTHENTIC CARNITAS | JUICY Pork Tacos | Mexican Food in Los Angeles | SMORGASBURG LA
Behind the scenes of Los Cochinitos in Downtown Los Angeles. This family-owned business specializes in authentic Michoacan style carnitas with a recipe that has been passed down through generations. You can find them at their brick and mortar in Downtown Los Angeles or at Smorgasburg in Downtown Los Angeles and Miami!
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