Name:

Smoked Carnitas

Description

Ingredients
1 Small Disposable Metal Tin
1 Large Disposable Metal Tin
1 Bone-in Pork Shoulder (with a large fat cap)
Dia De La Fajita Seasoning
Cholula Hot Sauce
16 fl Coke
1 Medium White or Yellow Onion
1 Lime
1 Orange
Bay Leaves

Instructions
Trim the shoulder, removing the fat cap entirely (Do not throw the renderable fat away)
Use Cholula as a binder for the shoulder
Season liberally with Dia de la Fajita seasoning
Cut the fat cap into 1/2 inch squares.
Place the fat cap in the small disposable metal tin, along with a half a cup of cold water
Place both the shoulder and the small metal tin in the smoker (Set to 250-275). The small metal tin with the fat can go over the coals if need be.
Cook the shoulder until it is 160F (I used apple wood btw)
Take the shoulder and the small metal tin off the smoker.
Separate the rendered lard in a cup or bowl or whatever I dont freaking care where you put it JUST PUT IT SOMEWHERE
Place the shoulder in the large metal tin.
Pour the Coke into the tin (Not over the meat)
Roll the Orange and the Lime, then slice and place on top and sides of shoulder
Quarter the onion, and add to top and sides of shoulder
Add Bay leaves
Cover in foil, and cook at 350 for 2 hours (either in oven or smoker)
Rest the shoulder in an cooler for at least 1 hour.
Remove the shoulder from the tin, and shred (I shredded it in a bowl)
Heat up a pan, and add the smoked lard into the pan. (I just covered the pan. I dont think you need more than that)
When the lard is hot, add a layer of pork, and let crisp on one side, adding Dia de la Fajita seasoning to the top.
Add to a steamed tortilla with some pico de gallo and lime

Length

1440

Calories

Servings

Date Created

Created By

John

Actions

To perform actions, please log in