Smoked Carnitas on the 14.5

Jon M

New member
Saturday’s are for smokin’!

Practicing for an upcoming comp. Found the recipe on YouTube by Malcom Reed. I used three other recipes and got the concept and adapted it. Something different than reg smoked shoulder. 17.5 lbs from Costco:

After a 4 hr smoke on cherry wood they go back on to braise until they hit 200°. Should be ready in 4 hrs! Stoked!
I’m using 12” dutch oven liners from Amazon for the braising phase. The bonus is I was able to pour off all the fat and Juices before they incinerated. (Fat separater is handy, lol)

After the initial smoke:




 

Jon M

New member
Thanks!
It won’t LeT me post “thanks” because it’s too short.
 
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Cliff Bartlett

TVWBB 1-Star Olympian
That looks absolutely delicious Jon. Some interesting mod's on your WSM. I assume those clamps below the lid line are for traveling?? Good luck at your Comp.
 

Jon M

New member
Ya, thanks Cliff, the top clamps keep the gasket airtight in the smoker configuration, and when in the grill config, (not pictured in this pic).
I just attached the toggle latch clamps on the charcoal bowl for traveling.(top pic)
So far I’ve drilled 25 holes in the body and 6 in the stand.I think I’m finished!

 
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