Carnitas Tacos

[Cliff Bartlett]

Saw this recipe on one of Cam Stone's videos. Sounded good and thought I'd give it a try. Did the first part of the cook in one of my Lodge Camp Dutch Oven and then the second part I finished off on my Mojoe and a Weber 22. Made for a fun day.

Cut up a 7 lb. pork shoulder.

Got the camp oven set up. There's a layer of chopped onion under the meat.

Added some IPA and a tall Corona. Spices include garlic, salt, cinnamon and cumin.

Had some time after getting the meat going so I put together some of Tony R's refried beans. Just did these on the oven in the house.

Checked the pot after about an hour and wasn't getting the hard boil I was looking for so I remedied that.

Problem solved.

Left it rolling for about 3 hours. Checked it a couple of times. The aroma coming from the DO would have attracted neighbors......if I had any.

Refueled a couple of times.

Scooped out the meat I needed for our dinner and crisped it up on the Mojoe.

 

[Cliff Bartlett]

Warmed up some white corn tortillas.

Filled with the meat.

And plated things up. I'd put together the Pico de Gallo earlier in the day.

These were fantastic. What a wonderful array of flavors. We're going to have these again later in the week and I'll freeze the rest. Hope you're all having a nice weekend. Thanks for looking!

 

[Lynn Dollar]

those look very very tasty

 

[Dwain Pannell]

Very nice. I love carnitas. And you can’t go wrong with Tony’s beans.

 

[CaseT]

Yum!!!! I'd like to have a plate please!

 

[Cliff Bartlett]

Thanks guys!

Very nice. I love carnitas. And you can’t go wrong with Tony’s beans.

Thanks Dwain. The only thing that would have made them better is a pint of your wonderful looking home brew! Good to see you posting occasionally.

 

[Dwain Pannell]

Good to be back. I took early retirement 1 Oct to take care of mama. She needs 24/7 care and I figured no one better for the job than me. Never stopped cooking, or makin bacon, or grinding sausage— just got too busy to post. Trying to check in from time to time and see how things are going. Your cook inspired brisket tacos for tonight. I have a nice chunk of flat that will become pull apart tender if I treat it right. Of course, Tony’s rice as a side.

As far as beer; I have a British Bitter and a Dortmunder Export on tap now with a Beantown Lager conditioning. I’ll brew a Czech 12° Premium Pale Lager tomorrow because I can’t have the fermenter just sitting empty. LOL

 

[Dustin Dorsey]

Those carnitas look outstanding!

 

[Rich Dahl]

That's about as good as it gets, great cook.

 

[Barb D]

Those carnitas are over the top Cliff. One awesome cook my friend.

 

[Tony R]

Good looking tacos my friend. Here’s a recent video we did. Hopefully the link works.
https://instagram.com/p/Bk0snU0h-mr/

 

[Kelley Brown]

I always make some homemade corn tortillas for the pulled pork leftovers.

 

[Cliff Bartlett]

Good looking tacos my friend. Here’s a recent video we did. Hopefully the link works.
https://instagram.com/p/Bk0snU0h-mr/

Thanks Tony. Always great to hear from you. Nice video on the refried beans. I'll try them with the jalapenos next time. I've done these many times now and have always used the Chile de Arbol.

 

[Cliff Bartlett]

I always make some homemade corn tortillas for the pulled pork leftovers.

Will have to take a crack at that Kelley. I've never made tortillas from scratch.