©1988-2022
AuthorDartagnan"adapted from the Bar Nothing Ranch recipe with dual preparation methods"
FOR BOTH METHODS
Place marinade ingredients EXCEPT orange slices in a processor and process until smooth. Warm slightly or bring to room temp.
Place marinade, orange slices and meat in sealable bag. Marinate shoulder overnight in fridge. (Reserving marinade in fridge when finished)
Heat smoker for 225°.
Place drip pan with beer, limes and cilantro on rack below the rack you are using for the pork butt.
Let water pan heat up, then place pork butt directly on rack above the drip tray.
Roll smoke for about 3 hours, cooking total of 12-14 hours.
Cook to 170° and cover with foil to finish for a softer meat. Or leave off for a crispier outside crust.
Cook to 205°, remove and tent lightly with foil for 1 1/2 hours to cool.
Or finish pieces on 450° hot griddle, dipping piece first in marinade, then in warmed but not hot lard; for super crisp. Do not crowd.
Cut the meat into large chunks and marinate. Remove from marinade. Light coat of garlic salt and black pepper.
Heat lard to about 200-225°. Depending on your pot and amount of pork, you might need more than 2 quarts. You should be able to reuse most of the lard.
When lard is about 225° to start, add larger pieces first and let temp come back up to over 200° before adding more.
You will want to check the larger pieces in about an hour and pull at 195° or shreds easily.
At that point, remove from lard and let it cool. If bone-in debone it.
If you don't care about reusing the lard, heat to 325-350°F and fry the pork until the exterior is crispy. Or you can remove all but a couple cups and in batches flash fry the exterior until crispy.
Slightly shaking, but not making a big deal about it, place meat in a large pre-heated slow cooker. Add 1/2 cup or so of diluted chicken or vegetable stock. Cook on low 6-8 hours, high 3 1/2 - 4 1/2 hours. Pork should be fully cooked and shred easily.
Set broiler to high.
Tear a couple pieces of heavy duty foil to fit a sheet pan.
In batches, place well shaken and drained (back into pot) meat on foiled sheet pan AND SHRED. Spread evenly. Reserve juices.
Place sheet pan under broiler for 5 minutes until nicely charred. Pour over 1/4 cup of the reserved juices and shake or toss to distribute. Broil another 5 minutes. Let crisp up again.
Remove and pour up another 1/4 cup of juice over the finished, crisped pork.
Finish the rest of carnitas this way.
Ingredients
Directions
FOR BOTH METHODS
Place marinade ingredients EXCEPT orange slices in a processor and process until smooth. Warm slightly or bring to room temp.
Place marinade, orange slices and meat in sealable bag. Marinate shoulder overnight in fridge. (Reserving marinade in fridge when finished)
Heat smoker for 225°.
Place drip pan with beer, limes and cilantro on rack below the rack you are using for the pork butt.
Let water pan heat up, then place pork butt directly on rack above the drip tray.
Roll smoke for about 3 hours, cooking total of 12-14 hours.
Cook to 170° and cover with foil to finish for a softer meat. Or leave off for a crispier outside crust.
Cook to 205°, remove and tent lightly with foil for 1 1/2 hours to cool.
Or finish pieces on 450° hot griddle, dipping piece first in marinade, then in warmed but not hot lard; for super crisp. Do not crowd.
Cut the meat into large chunks and marinate. Remove from marinade. Light coat of garlic salt and black pepper.
Heat lard to about 200-225°. Depending on your pot and amount of pork, you might need more than 2 quarts. You should be able to reuse most of the lard.
When lard is about 225° to start, add larger pieces first and let temp come back up to over 200° before adding more.
You will want to check the larger pieces in about an hour and pull at 195° or shreds easily.
At that point, remove from lard and let it cool. If bone-in debone it.
If you don't care about reusing the lard, heat to 325-350°F and fry the pork until the exterior is crispy. Or you can remove all but a couple cups and in batches flash fry the exterior until crispy.
Slightly shaking, but not making a big deal about it, place meat in a large pre-heated slow cooker. Add 1/2 cup or so of diluted chicken or vegetable stock. Cook on low 6-8 hours, high 3 1/2 - 4 1/2 hours. Pork should be fully cooked and shred easily.
Set broiler to high.
Tear a couple pieces of heavy duty foil to fit a sheet pan.
In batches, place well shaken and drained (back into pot) meat on foiled sheet pan AND SHRED. Spread evenly. Reserve juices.
Place sheet pan under broiler for 5 minutes until nicely charred. Pour over 1/4 cup of the reserved juices and shake or toss to distribute. Broil another 5 minutes. Let crisp up again.
Remove and pour up another 1/4 cup of juice over the finished, crisped pork.
Finish the rest of carnitas this way.