Michael Richards
TVWBB Emerald Member
After this happened I had to right the wrong in my bbq world so I went for it again.
Got a 7 lb boneless shoulder and cut it up in BIGGER pieces this time. Marinated in my go to Mexican marinate on Thursday night. Then Friday when I got home from work it got a nice coating of my two Mexican rubs and onto the smoker.
Four hours at 230 to 240 and the bark was amazing and pork was soft.
Went into the pot with all the ingredience and a LOT of water.
Back on the kettle for four more hours of braising. Keep the WSM a little lower this time between 300 and 330, the whole time, and checking the moisture each and every hour. Here is after it got brought inside, you can see liquid still nice and high in the pot up on the left corner of the picture.
Pork removed.
Pulled.
The BEST decision I made during this cook was to strain the braising liquid and then pour ALL of it over the pulled pork and place it all in the frig.
Then when it was time to eat I scooped the pork with all the congealed fat/juice goodness right into the frying pan. The juices bubbled and then it fried up perfect with this amazing crust.
This was true redemption from the early attempt this week and it was even better the first successful attempt at this recipe. I was able to "turn up" the flavor by using the marinate, adding more rub to the braising process, and adding all that stained braising liquid in with the pulled pork.
This is quickly becoming the families favorite meal and after not messing this one up I am right there with them!
Got a 7 lb boneless shoulder and cut it up in BIGGER pieces this time. Marinated in my go to Mexican marinate on Thursday night. Then Friday when I got home from work it got a nice coating of my two Mexican rubs and onto the smoker.
Four hours at 230 to 240 and the bark was amazing and pork was soft.
Went into the pot with all the ingredience and a LOT of water.
Back on the kettle for four more hours of braising. Keep the WSM a little lower this time between 300 and 330, the whole time, and checking the moisture each and every hour. Here is after it got brought inside, you can see liquid still nice and high in the pot up on the left corner of the picture.
Pork removed.
Pulled.
The BEST decision I made during this cook was to strain the braising liquid and then pour ALL of it over the pulled pork and place it all in the frig.
Then when it was time to eat I scooped the pork with all the congealed fat/juice goodness right into the frying pan. The juices bubbled and then it fried up perfect with this amazing crust.
This was true redemption from the early attempt this week and it was even better the first successful attempt at this recipe. I was able to "turn up" the flavor by using the marinate, adding more rub to the braising process, and adding all that stained braising liquid in with the pulled pork.
This is quickly becoming the families favorite meal and after not messing this one up I am right there with them!
Looks perfect from here, Michael! I'm going to use the same smoke then braise technique for my pork Chile Colorado today. Will braise in the CC sauce I made in the instant pot yesterday, with some stock for extra moisture. If mine turns out anything like your carnitas, I'll be very happy!
