Carnitas on the WSM-Mini

[Timothy Hoffman]

Yesterday I decided to make carnitas.

I cheated a bit and used pork steaks instead of a roast.

Rubbed with a southwest chile blend.

The Smoker Joe at temperature.

It only takes 2-3 hours for these to get done compared to overnight for a whole butt.

Pulled and then placed under the broiler to crisp rather than fried.

Plated on tortillas with beans, cilantro, onions, radishes and jalapenos.

 

[Jim Lampe]

VERY nice Tim!
got any hot sauce??

 

[Dwain Pannell]

This is a gorgeous photograph. Nicely done sir.

 

[Keith Kenney]

I could go for a couple of those right about now. Nicely done

 

[Tim McCann]

Wow, those tacos are mouth watering!

 

[Timothy Hoffman]

Thanks all! Jim, no hot sauce needed, the heat was in the rub!

I started the fire at 3pm yesterday and we ate around 6pm. I closed the top vent but forgot about the bottom ones. I went to dump the ash today at 1pm and still had live coals. I found this out when I burned my hand trying to lift the charcoal basket! Dont worry, nothing serious.

 

[Bill Schultz]

I like that, I like that a lot, well done.

 

[Boss Banks]

Great looking meal!

 

[Kurt]

Very nice plate

 

[John Solak]

Tacos look really good!!

 

[Mike Coffman]

Super looking carnitas and photos Tim!

 

[Mike Cosgrove]

This is a gorgeous photograph. Nicely done sir.

I have to agree with that.

 

[Gary H. NJ]

Timothy that plated pic is a work of art.

 

[Tony R]

I'm loving those tacos Timothy!

 

[Jerome D.]

Now that's what I'm talking about! Your porcine offerings are most magnificent, Timothy.

 

[Fabian Ochoa]

Those tacos look so good.

 

[Wolgast]

Perfection on a plate! Dang that looks good

 

[JimK]

Fantastic looking tacos. And I like the use of the broiler - less mess, and healthy too!

 

[NeilH]

Very nice dish

 

[Brian Dahl]

Good lookin' tacos. Timothy. And another good reminder for being careful when playing w/ fire.