Started off smoking a 10.5 pound pork shoulder on Sunday. Injected with Yoshida's, Apple juice, and a splash of apple vinager. Rubbed with a modified BRITU rub and smoked with Apple wood and lump coal in the MES at 250° until 195° internal. For whatever reason 195° is the right pulling temp for me at 5'600 feet.
Into the smoker at 6AM.
Out of the smoker and looking good!
Pulled with my bear claws after resting for 2 hours. I am becoming a fan of smoking in foil trays. Both of my last smokes came out juicier than ever. This meat was not just juicy but sopping wet! You do however lose a bit of bark, but well worth it in my opinion.
This is my version of easy carnita's. Take a portion of pulled pork. Put it in a pan on medium high with a couple tablespoons of real butter. A few shakes of Chili powder, cumin, garlic powder, and oregano, and fry until you get just a bit of searing action.
Fry up a few corn tortilla's.. Avacado, onion, and a few dashes of chipotle tabasco, and you have some taco's from heaven!
Thanks for looking!
Into the smoker at 6AM.
Out of the smoker and looking good!
Pulled with my bear claws after resting for 2 hours. I am becoming a fan of smoking in foil trays. Both of my last smokes came out juicier than ever. This meat was not just juicy but sopping wet! You do however lose a bit of bark, but well worth it in my opinion.
This is my version of easy carnita's. Take a portion of pulled pork. Put it in a pan on medium high with a couple tablespoons of real butter. A few shakes of Chili powder, cumin, garlic powder, and oregano, and fry until you get just a bit of searing action.
Fry up a few corn tortilla's.. Avacado, onion, and a few dashes of chipotle tabasco, and you have some taco's from heaven!
Thanks for looking!