Carnitas, it's been too long.


 
Michael Richards

Michael Richards

TVWBB Emerald Member
@Rich G. and I have shared this one just a few times before, but it has been too long since I make this cook. I have just been using leftover pulled pork to make pork nachos which had become one of our favorite weekday meals, but those do not touch this recipe.

Broke a pork shoulder into pieces (and saved the bone to make ramen next week), seasoned the pork up with my favorite Mexican seasoning and on the kettle locked in at 275.
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After 3.5 hours pulled them off the kettle.
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Got everything ready for the braising session.
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This was new to me, Rich always does this but I have never. Cut up the chunks into cubes. I will be doing this every time moving forward.
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Everything in the CI pot and ready to go back on the he kettle.
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3.5 hours late (kettle locked in at 365) ready to come off.
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Foil off, man I love that shot.
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After fried up, tacos made.
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I seriously forgot how special this recipe is, but I won't soon forget as we have leftovers for some Nachos this week.
 
Carnitas... I got to revisit it. I like them so much that even without any smoke, they turned out very good(for my standards before a WSM, and pure gas grillig). The juicy brazing liquid does wonders.
 
Thanks Wilmer, as I have said, I don't need any more recipes, but we should think of others. 🥰
 
Looks and sounds great Michael!

As others have stated, some details would be nice. Especially your favorite Mexican seasoning.
 
Thanks everyone for the great comments! I am very happy to share more details here, but I will say it is worth doing a search of carnitas here, as the creation and making of this shared recipe between @Rich G. and I is pretty well documented here.

So I use this guy below. But I would say use what you have or like for this cook as this is just one of many layers of flavor so go with what you got.1730677220682.jpeg

Then after 3 to 4 hours of smoke (at 225 -275 degrees)(pecan wood for me) pull off and cut into cubes.

Add half a package of pork lard, and a mix of dry chills to your liking. I used 3 or 4 of each of theses chilies for this cook, but I have used others in the past.
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Also add one onion, (at least) one lime, (at least) one small orange, 2 gloves of garlic, and water to fill the pot. I layer everything as it is going into the pot.

Cover with foil back on the kettle at 350-ish for 3 to 4 more hours until meat is insanely tender.

Pull off kettle removed meat from braising liquid, stain braising liquid.

In new CI skillet, use a little pork lard, heat add chucks of pork, add some of the strained liquid, cook/break up pieces, keep adding liquid until you get to the intensity of the pork and flavor you want, then let it cook down and serve with all the tacos goodies you want.

My daughter and I were talking about the texture of the meat today. It is softer, but more together than traditional pulled pork, just like @Jonas-Switzerland was saying due to the braising liquid. There is flavor coming at you at all parts of the eat: citrus, and smoke, and richness, and spice, and heat, truly i recommend this cook to everyone.
 
Rich G said:
@Michael Richards killer cook, buddy! This recipe is in my permanent top 5!

If anyone needs more details, here's a couple of links:
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Cook on!!
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Rich,
Cutting the meat into cubes after the smoke session is another layer to this recipe that just adds flavor and texture to this cook. That is a step I won't skip ever again.

I 100% agree this is in my top five favorite recipes. Now you have me thinking about which ones make up the rest of the top five and which ones fall just outside and don't make the cut. As we are watching another voting process today we will be voting and debating on this question as a family tonight.
 
Michael Richards said:
Rich,
Cutting the meat into cubes after the smoke session is another layer to this recipe that just adds flavor and texture to this cook. That is a step I won't skip ever again.

I 100% agree this is in my top five favorite recipes. Now you have me thinking about which ones make up the rest of the top five and which ones fall just outside and don't make the cut. As we are watching another voting process today we will be voting and debating on this question as a family tonight.
Click to expand...
Michael, are you adding some lard during the braise, or all of the lard during the frying process?

Amazing job, man.
 
Tim Campbell said:
Michael, are you adding some lard during the braise, or all of the lard during the frying process?

Amazing job, man.
Click to expand...
Tim,
The last two times I make this I place some lard in (with the water) during the braising session. I used half of the package in the above photo, I broke it into 3 parts and layered it in the pot. It is my attempt to bring some more richness and traditionalism into the cook. Earlier versions of this cook did not have it, but I use it now and will keep using it but I don't know 🤷‍♂️.

I then add a little more during frying in the CI.
 
Michael Richards said:
Tim,
The last two times I make this I place some lard in (with the water) during the braising session. I used half of the package in the above photo, I broke it into 3 parts and layered it in the pot. It is my attempt to bring some more richness and traditionalism into the cook. Earlier versions of this cook did not have it, but I use it now and will keep using it but I don't know 🤷‍♂️.

I then add a little more during frying in the CI.
Click to expand...
Thanks, Michael. Really helpful.
 
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