Smoked Carnitas
Serving Size : 1
Ingredients for prepare Smoked Carnitas
:
| Amount | Measure | Ingredient - Preparation Method |
| 6 | pounds | pork butt |
| 1 | large | onion - diced |
| 4 | tablespoons | ground New Mexican chile |
| 1 | tablespoon | cumin seed - roasted and ground |
| 2 | teaspoons | granulated garlic |
| 1 | teaspoon | dry oregano |
| 1 | teaspoon | salt |
| 1 | teaspoon | black pepper |
recipe Smoked Carnitas
Smoke the pork butt with your favorite wood
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at a low temperature for about three hours. You might even consider boning
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it and cutting it in two pieces. The idea here is to get the smoke
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flavor and NOT to cook it till it is tender. Once you think you have plenty of smoke
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on the butt, transfer it to a large pot. Add the remaining ingredients and bring to a boil over
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high heat. Reduce the heat to a hard simmer and cook, stirring occasionally for about 2 hours. When stirring,
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stir hard, trying to break the pork up. When the water is
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gone, but there is still plenty of moisture, the pork is done. Posted to the BBQ List
best barbecue
by Carey Starzinger on Mar 27, 1996.
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