Joe Milczewski
TVWBB Fan
I posted some of this cook in the Barbecuing thread and got some good advice along the way. Below are some pictures of the finished product. The idea was to smoke a pork shoulder with a Mexican style rub and pull it for a BBQ take on carnitas.
8.1 lb pork shoulder rubbed in cumin, garlic powder, onion powder, salt, pepper, Mexican oregano and New Mexican red chile powder
And then injected with the fresh squeezed juice of two navel oranges and four limes
This is after about 10.5 hours. I had my IQ 120 set to 250 overnight but I forgot to add any water or other mass to the water bowl, and it was a little breezy overnight so I ran a little hot. My guess is the smoker ran between 275 and 310 all night. Oh well. Pork forgives.
Held it all day in a faux cambro and re-warmed it back on the smoker for about an hour and a half. Unfortunately this dried it out a bit but not too much. Pulled it and then made salsa.
Wanted a fresh, tangy counterpoint to the smoked pork so the wife and I made a salsa verde from tomatillos, jalapenos, serranos, red onion, lime and cilantro. Wife also made some pickled red onions for a little snap and tang. We finished with a little crumbled cotija. It all came together great. We will definitely add this to the rotation for future taco parties. Thanks for looking!
8.1 lb pork shoulder rubbed in cumin, garlic powder, onion powder, salt, pepper, Mexican oregano and New Mexican red chile powder
And then injected with the fresh squeezed juice of two navel oranges and four limes
This is after about 10.5 hours. I had my IQ 120 set to 250 overnight but I forgot to add any water or other mass to the water bowl, and it was a little breezy overnight so I ran a little hot. My guess is the smoker ran between 275 and 310 all night. Oh well. Pork forgives.
Held it all day in a faux cambro and re-warmed it back on the smoker for about an hour and a half. Unfortunately this dried it out a bit but not too much. Pulled it and then made salsa.
Wanted a fresh, tangy counterpoint to the smoked pork so the wife and I made a salsa verde from tomatillos, jalapenos, serranos, red onion, lime and cilantro. Wife also made some pickled red onions for a little snap and tang. We finished with a little crumbled cotija. It all came together great. We will definitely add this to the rotation for future taco parties. Thanks for looking!
