sfprankster's Pork Belly Carnitas-Smoker Style

Discussion in 'Pork' started by sfprankster, Jul 11, 2015.

  1. Finally got a weekend off from work, so I'm taking advantage of the opportunity and making a smoked version of carnitas for tacos tonight.

    Using a random selection of spices from my spice drawer at home(well actually not so random [​IMG]  ).


    The humble beginnings of our taco night... [​IMG]

    ...using a traditional mix of Mexican spices, fresh lime juice and zest as the beginnings for a rub on the pork belly...

    ...a light coating of evoo on a poblano pepper, an onion drizzled with evoo and dusted with ancho chili powder...

    ...ready to be smoked at 225-230 in the WSM, using a combination of cherry and apple wood for smoke...

      

     ...cubed fresh pineapple with a light drizzle of evoo...


    Stay tuned for more images, as sfprankster's pork belly carnitas-smoker style progress... [​IMG]  
     
    Last edited: Jul 11, 2015
  2. Update: 2 hours 15 minutes into the smoke... 

    ...pineapple beginning to caramelize nicely...


    ,,,poblano pepper beginning to wrinkle and show signs of roasting...

    ...onion beginning to open and blossom...

    ...pork belly in the midst of a stall...

     
    Last edited: Jul 11, 2015
  3. Update: 4 hours into smoke...

    ...pineapple pulled at 3 hours...

    ,,, good caramelization, tender and juicy...


    ...poblano pepper pulled at 4 hours...

    ,,,showing nice colorization of a nice slow roast/smoke...

    ...placed into a bowl, covered with plastic wrap to steam for 15 minutes before removing the skin...

      

    ...poblano pepper with the skin removed/seeded...

    ... ready for the chopping board... 


    Pork belly and onion getting close to being finished... [​IMG]  
     
  4. b-one

    b-one Smoking Guru OTBS Member

    That's going to make some great taco's!
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I always wondered ......... when I lived in West Texas all the little old ladies would roast or char their peppers then put them in a paper bag to rest.  You know, I always wondered why they could skin there peppers so much easier than me...LOL

    Lookin good!
     
  6. Thanx!!

    If you let them steam a few minutes after roasting, the skin rubs off easily with your fingers or in a paper towel.

    I usually char the peppers directly over the flames on my gas stove. This time I went the experimental version and slow roasted them in my WSM. Most of the time I use much hotter chilies, but my gf can't handle the heat that hits in the throat( jalapenos, habaneros, etc).
     
  7. Finished pork belly and a smoked/slow roasted white onion.


    sfprankster's "build your own Taco Bar" now serving... [​IMG]

    L to R:

    smoked/slow roasted white onion

    smoked/slow roasted poblano pepper

    smoked/slow roasted pineapple

    fresh lime zest

    fresh lime wedges

    Bottom center

    pork belly carnitas-smoker style


    ...used the residual heat of my WSM to warm a few flour tortillas...


    The recommended order of assembly... [​IMG]

    ...a few slice of the pork belly carnitas-smoker style...


    ...some slices of the smoked/slow roasted white onion and poblano pepper...


    ... a pinch of fresh lime zest and a few smoked/slow roasted pineapple chunks... 


    ...a spoonful(or two) of homemade salsa fresca using locally grown tomatoes...


    ...a couple of small dollops of sour cream and a healthy squeeze of a lime wedge...


    ...last, but not least, a few pieces of fresh cilantro...


    ...wrap it, fold it or roll it up and ENJOY!!! 

    That's how we do sfprankster's pork belly carnitas-smoker version tacos, Santa Cruz mountain style... [​IMG]  
     
    Last edited: Jul 12, 2015
  8. Gotta grade that an A+, Man that looks good. Nice. CF
     
  9. Thanx!!

    A lot of time and work, but well worth it!!
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    They sure look good.

    I am like the GF, I just don't do hot well, but spicy, thats a different story.

    They look delicious.
     
  11. Thanx!!

    I'm probably considered a freak of nature...

    I can eat habaneros raw...

    no tears...

    no sweat...

    very little burn...

    just makes my sinuses flow... 

    and tastes slightly like  a cherry/strawberry/cumin combination...

    I have scorpion and ghost chilies growing in my garden. I use them to make "HOT" chocolates.
     
  12. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Man, those look good. Nice write-up. [​IMG]
     
  13. Thanx!!

    It was a very fun experience. Both the smoking and the eating!! [​IMG]
     

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