Pork Carnitas
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Pork Carnitas
This recipe is not a traditional Pork Carnitas recipe but it is outstanding. This version is rather simple and can be made using any smoker or oven. Packed with flavor, these will be a hit for any party, tailgate or dinner!
· 1 8LB Pork Butt
· 1.5 Oranges
· 1 Lime
· Malcom’s Grande Gringo
· Heath Riles Jalapeno Garlic Rub
· 1 White Onion
· 2 Cups of Vegetable Stock
Setup your smoker to run between 235-250 degrees. Cube the pork into 2-3 inch pieces; do not remove all the fat. Season generously or to your desired taste with HR Garlic Jalapeño and Malcom’s Grande Gringo rubs. Place on to the smoker for 3 hours or until the internal temp reaches at least 165 degrees.
Once temp is reached, place the Carnitas in a foil pan. Squeeze in the juice from the lime and oranges. Add the rinds to the pan. Quarter the onion up and place in the pan and add the stock. Wrap tight with foil and put back on the smoker until probe tender.
Once done, let rest for at least one hour. Add some oil to cast iron skillet and break the pork into smaller pieces, do not pull them apart. Place them in the skillet and add some of the pan juice over top. Place in a broiler for up to 5 mins to get the Carnitas crispy. Remove from oven and enjoy as tacos, burritos or nachos.
GET YOU SOME!
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