Carnitas

[Biggun]

I love BBQ, and I love carnitas, which are (the real ones) pork shoulder cooked in boiling lard. Has anyone experimented with rubs or cooking styles to approximate carnitas with a BBQ butt? I could see putting a more Mexican style rub on the butt. But, away from the grill and BBQ, I'm not much of a cook- for someone who is, do you think frying the finished butt in oil or lard would work, or are you just cooking the same piece of meat twice?

Thanks in advance!

[Chez Bubba]

Just guessing here, but my first experiment would be cold smoking the butt for a couple of hours, then preparing as you have successfully in the past. That should set a benchmark & give you plenty of ideas on what to do the next time.

Welcome to the board and I can't help myself, but I bet mine's bigger than yours. ;) ;D

Kirk

[nsxbill]

My recipe for carnitas:

PORK MEAT CHUNKS
(CARNITAS DE PUERCO)

5 lbs. pork butt
Water as needed                           
1 cup onions (chopped)                   
1/2 teaspoon oregano (crushed)           
1/2 teaspoon basil leaves (crushed)
1/2 teaspoon ground cumin
1 Bay leaf (whole)
Salt to taste
2 cloves garlic (minced)

Place pork butt in a deep pot and cover with enough water.  Add salt, oregano, basil, onions, ground cumin, bay leaf, and garlic. Bring water to a boil. Then reduce heat to simmer and cover, simmer for 2-1/2-3 hours. Lift meat carefully from pot and place in baking pan.  Bake uncovered in oven at 350 for 45 minutes to l hour until meat is well-browned.  Shred meat into strips or cut in bite-size pieces.

I have never considered doing any part of this in the Bradley, but why not.  I would, however, catch all the drippings, as you will need to add to the water to facilitate all the good flavor, and artery clogging fat.

Serve with chopped cilantro and chili sauce.
Serve as filling for burritos or tacos etc.
Serve with Mexican rice and pinto beans.
Serve with favorite salad.
Serve in Mole sauce.
Serve with a dash of Tabasco sauce for extra zest.

Serves 10-12

This is not a healthy heart recipe as an FYI.  You are essentially boiling  in lard.  Tasty...you bet!  Traditionally the oldest person at the party is allowed to taste test to make the decision that the Carnitas is ready to be served.  Mention to your cardiologist that you are eating this, and they will hold up the sign of a cross, but again, tasty, you bet!