Friends of ours are throwing a mexican themed party. I've offered to do a mexican styled pulled pork (Carnitas). Does anyone have a recipe out there that would have the mexican kick to put on a pork butt to throw in the Bradley?
Some thing with Adobo or maybe a southwest chipotle seasoning.
Good to see you.
I was thinking take your favorite rub, add some cumin....
Cumin had crossed my mind as well. I like that idea. Thanks.
Hey CRG. Been a long summer. A lot of golf. Now that the days are getting shorter and cooler, I'll be snooping around the forum more.
T3PS
If you want to turn your pork into two separate dishes, cut a hunk of the pork off after smoking but before it is fall apart tender. Cut it into 1 1/2 inch square chunks. Fry it in lard until it is crispy brown on the outside but still juicy on the inside. These will now be fall apart tender, to be shredded by the guest on their plate.
Carnitas (little meats) can and are served in a pulled style and a hundred other ways but frying in lard is more common in Texas Taquerias and the only way in certain areas of Mexico. It is better to use home rendered lard or even bacon grease than the common hydrogenated lard but either way you are sure to get a rush and then you go into a pork fat induced heavenly coma.
It is not uncommon to add garlic and orange peel to the lard. Common rubs include cumin, Mexican oregano, salt, pepper, and garlic or these can be mixed with orange juice for an overnite bath. You can even throw in some finely chopped jalapenos and onions.
I serve it with warm tortillas, avocado slices, lime wedges, queso fresco, crema Mexicana, cilantro, fresh jalapenos (along with some fried in the lard) and homemade salsa verde. Even though I use this for blackened fish tacos mostly, Baja salsa creama is also nice.
These are best served right tout of the oil but they will do fine reheated.
Usually, when I am serving several styles of meat with the above, the fried carnitas are first to go.
Just a thought.
One more thing. If you are married and want to stay that way, it is a good idea to fry with lard outside. A wok is perfect for this job.
Good luck and keep it south of the border,
Pachanga
Here is a link to NePas' recipe:
Smoked Carnitas (http://www.susanminor.org/forums/showthread.php?520-Smoked-Carnitas)
Thanks all for the suggestions. Appreciate it.