Birthday Carnitas


 
Michael Richards

Michael Richards

TVWBB Emerald Member
Today's my birthday! So I went for a cook I have been aching to do. I followed Rich G's lead from last Sunday's Father day cook and made some Smoked Carnitas.
Started with this beast that I cut the right side off of to make my Filipino Style Pork and Chicken Skewers a few days ago.
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Starting cutting it into chucks for a few reasons. Main one, I wanted the bone for my next batch of ramen broth. Next, that is how he did it in the video. And last because I wanted to maximize the flavors.
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Seasoned it up and it was at this moment I realized my my single top grate wasn't going to be enough, I was going to need both the top and bottom grates.
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Went in the smoker at 8 am, keep it locked in between 225 and 235 with pecan and peach wood with B&B Char Logs until noon.
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Noon I pulled them off and got them in the braising liquid/mix.
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It barely fit in my 5 quare lodge, but I got it in all in. Back on the smoker at 350 ish from 12:20 pm until 3:30 pm.
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Ready to come off.
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Pulled
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Fletch, I was thinking about you and Chucky when I took this photo. My Hazel is always by my side when I prep the meat. she got more today then normal as you helped remember to enjoy every moment I have it with her.
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Fried it up with a little extra seasoning and cooking liquid, then last a little of the skimmed fat.
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Made into simple street tacos following the same lead as my chicken street tacos a little beans, queso blanco, and salad on the bottom, meat, then a little more salsa, and cheese on top.
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These where over the top good. I was worried the family wasn't going to like them near as much as me, but I was wrong. I fried up about 1/4 of the meat thinking that would be more then enough, but they all loved it and I had to go fry up a second batch. I also had to toast up all 24 corn tortillas I got and they are also gone.
The added seasoning, juice, and fat to fry them up for that last step was the key to this cook. I will be macking this again. The only thing I will change is less oranges and add a lime, everything else will be keep the same.

Here is birthday dessert, after we went to town!!!
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This was my request it is our "any fruit bar crumble" recipe.

Thanks for looking!
 

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Nicely done, Michael, nicely done! I may chunk mine up at the beginning next time to see if that brings a bit more smoke flavor to the finished dish.

Good job, sir!

R
 
Rich G said:
Nicely done, Michael, nicely done! I may chunk mine up at the beginning next time to see if that brings a bit more smoke flavor to the finished dish.

Good job, sir!

R
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Rich,
Thanks for the assist on this one! I think chunking the meat did add to the smoke flavor. I had whole (smaller pieces) that were smoke ring red all the way through. I really decided to go more smoke wood then normal and to really keep it low during the smoking phase. The meat was put on when the smoker was still coming up to temp (around 180, which I normally don't do) and I keep it low, never higher then 235. Those choices lead to great smoke flavor and tender meat so I will follow those steps again.
 
Jeff Boudman said:
24 tortillas = Huge Success!
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I know right!
I know that I have shared this here a few other times, but I will share it again. My family would never tell me they don't like a meal I cook, or that something is not good, but they give themselves away every time whether or not they like (or love) a meal. I can always tell what is a hit and what is a dud by how much they eat. If something is a hit they eat and eat and eat, if they are not fans they don't say anything, but they pick and eat just enough to call it dinner. So last night when everyone just keep asking for more, it was clear what they thought about this. My son who's favorite two meals are pulled pork, and anything taco (which in our house is usually Kettle cooked Chicken) said, "Dad, you do know these are my favorite two thing made perfect into one?" and my oldest who doesn't allow eat meat, said "Dad, if you want me to eat meat you just have to make it this good and make it into a taco."
It is great to get to spend time making great food, it is great to make food that I love, but nothing is better than making food that my family loves!
 
Clay Neubauer said:
That is sensational. Can you send me a bucketful? I'll make my own bucket of margaritas.
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I freeze leftover meals for my mother-in-law who drives cross country Tractor Trailer so she can have some good food while on the road. I was making a meal for her last night and my son asked how much I was going to give her, so you are going to have to take it up with him because has as claimed all the leftovers. :ROFLMAO: I stole some for my work lunch this morning while he was still asleep!
 
Lynn Dollar said:
Interesting and looks delicious. Good job.
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I found the Chef Merito seasoning you have when I went to one of the local Latino grocery stores on Saturday to get the dried chilies I need for this meal. I tasted it and used it as part of the last stage of this cook, I really like it, I am going to use it at the primary seasoning for my next chicken taco night and see what we think of it verse the Malcom Reed one that is my go to.
 
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