Marius Johnstons Smoked Carnitas

Serving Size : 1
Ingredients

for prepare Marius Johnstons Smoked Carnitas

:

Amount	Measure	Ingredient - Preparation Method
PART I marius johnstons smoked carnitas
1	medium	Boston butt
1	large	onion - quartered
2	tablespoons	ground coriander seed
2	tablespoons	ground cumin seed
1	tablespoon	oregano
3		chipotles in adobo sauce
2		bay leaves
1	can	beer
water to cover PART II RUB Dry rub the butt marius johnstons smoked carnitas
5	tablespoons	black pepper
5	tablespoons	paprika
1	tablespoon	chili powder
2	tablespoons	celery salt
2	teaspoons	dry mustard
1		bottle Grandma's chili powder - (3 oz)
1	ounce	pasilla chili powder - (this is a must)
2	teaspoons	cayenne pepper

Part I. Combine Part I ingredients in pot and lightly boil for 1 to 2 hours. Save butt simmer liquid. Combine rub ingredients. Remove the butt after 1 to 2 hours cooking and dry rub it with Part II ingredients. Put butt in a Ziploc bag, in the refrigerator overnight. Next day fire up your smoker. I used a Brinkmann "smoke and Grill" with the door on the side, water tray in but no water (foil wrap the water tray). I smoked the butt with mesquite coals at 250F for about 8 hours. It depends on whether you want to pull it or cut it--longer if you want to pull it. Every hour I put foil wrapped mesquite chips on the coals. I also mopped with the butt liquid every hour just prior to the addition of the chips. Posted to the BBQ List by Carey Starzinger on Aug 15, 1996.

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