Smoked Carnitas Recipe - Cooking Index
Smoked Carnitas Recipe - Cooking Index
| 6 lbs | 2724g / 96oz | Pork butt |
| 1 lb | 454g / 16oz | Onion - diced (large) |
| 4 tablespoons | 60ml | Ground New Mexican chile |
| 1 tablespoon | 15ml | Cumin seed - roasted and ground |
| 2 teaspoons | 10ml | Granulated garlic |
| 1 teaspoon | 5ml | Dry oregano |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | 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.
Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.
Source:
Kurt Lucas
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