Marius Johnston's Smoked Carnitas

Recipe Ingredients

		Part I
1		Boston butt (medium)
1		Onion - quartered (large)
2 tablespoons	30ml	Ground coriander seed
2 tablespoons	30ml	Ground cumin seed
1 tablespoon	15ml	Oregano
3		Chipotles in adobo sauce
2		Bay leaves
1		Beer
		Water to cover
		Part Ii Rub
		Dry rub the butt
5 tablespoons	75ml	Black pepper
5 tablespoons	75ml	Paprika
1 tablespoon	15ml	Chili powder
2 tablespoons	30ml	Celery salt
2 teaspoons	10ml	Dry mustard
1		Bottle Grandma's chili powder - (3 oz)
1 oz	28g	Pasilla chili powder - (this is a must)
2 teaspoons	10ml	Cayenne pepper

Recipe Instructions

Part I. Combine Part I ingredients in pot and lightly boil for 1 to 2 hours. Save butt simmer liquid.

Combine rub ingredients. Remove the butt after 1 to 2 hours cooking and dry rub it with Part II ingredients.

Put butt in a Ziploc bag, in the refrigerator overnight.

Next day fire up your smoker. I used a Brinkmann "smoke and Grill" with the door on the side, water tray in but no water (foil wrap the water tray). I smoked the butt with mesquite coals at 250F for about 8 hours. It depends on whether you want to pull it or cut it--longer if you want to pull it. Every hour I put foil wrapped mesquite chips on the coals. I also mopped with the butt liquid every hour just prior to the addition of the chips.

Posted to the BBQ List by Carey Starzinger on Aug 15, 1996.

Source:
Marius Johnston

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.