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sfprankster's Pork Belly Carnitas-Smoker Style

post #1 of 13
Thread Starter 

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 :rolleyes: ).

 

 

 

 

 

The humble beginnings of our taco night... :cool:

 

 

 

...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... :36: 


Edited by sfprankster - 7/11/15 at 5:56pm
post #2 of 13
Thread Starter 

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...

 

post #3 of 13
Thread Starter 

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... :yahoo: 

post #4 of 13
That's going to make some great taco's!
post #5 of 13
Quote:
Originally Posted by sfprankster View Post

 

...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... :yahoo: 

 

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!

post #6 of 13
Thread Starter 
Quote:
Originally Posted by b-one View Post

That's going to make some great taco's!
 
They didn't last very long. :icon_mrgreen:
 
Over 5 hours to prep and smoke everything... :icon_rolleyes:
 
...seemed like less than a minute to consume,,, :drool 
 

 

 

Quote:

Originally Posted by Foamheart View Post
 

 

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!

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).

post #7 of 13
Thread Starter 

Finished pork belly and a smoked/slow roasted white onion.

 

 

 

 

 

 

 

 

 

 

sfprankster's "build your own Taco Bar" now serving... :cool:

 

 

 

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... :icon_mrgreen:

 

 

...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... :yahoo: 


Edited by sfprankster - 7/11/15 at 11:31pm
post #8 of 13

Gotta grade that an A+, Man that looks good. Nice. CF

post #9 of 13
Thread Starter 

Thanx!!

 

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

post #10 of 13

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.

post #11 of 13
Thread Starter 

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.

post #12 of 13

Man, those look good. Nice write-up. Thumbs Up

post #13 of 13
Thread Starter 

Thanx!!

 

 

It was a very fun experience. Both the smoking and the eating!! :icon_biggrin:

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