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Mexican style pulled pork carnitas

Motorboat40

Meat Mopper
249
372
Joined Feb 5, 2020
A lot to this one but worth all the prep work. I scored the fat side of the butt to get the seasoning into the meat more. Rubbed it with salt pepper and garlic then finely chopped up a 7oz can of Chipotle peppers in adobo sauce and rubbed that into the cracks and crevasses of the butt and all over everywhere else. Placed the butt into a 2 1/2 gallon zip lock bag sliced up a large orange 2 limes a onion and a few cloves of garlic added them to the bag and poured in about a quart of orange juice. Let that sit over night the recipe calls for 12hrs or longer. Before putting the butt in the smoker I reapply salt pepper garlic and also Chipotle pepper powder ancho pepper powder ground cumin and a little bit of ground cinnamon. This is a faster cook for a pork butt smoke it for 3 hours at 275 to 300 deg range. I used hickory wood for the smoke. After I got a good bark going I put the butt in an aluminum pan and added a lime cut in half and squeezed over the butt, some garlic cloves, an onion, a few bay leaves and 2 dried guajillo peppers. Poured in about half a quart of tomato juice and about 1/4 a quart of orange juice had the juice come up about and inch and a half on the meat. Put in a meat probe to monitor the internal temperature and cover the pan with foil, placed it back in the smoker at the same temperature range of 275 to 300 ( at this point you could finish it in the oven ) when the butt internal temp hit 203 deg I pulled it double checked the temp with my digital thermometer and let it rest for a little over an hour. My wife made a Mexican corn dish and a Spanish rice dish for sides and put out all the toppings for the carnitas. I warmed some corn tortillas on the gas grill using grill mats. Like I said there are alot of steps to this one but it turned out amazing and I will definitely be doing this one again. Got the recipe from Malcom Reed how to bbq right's website. This was actually cooked about 2 weeks ago but someone had themselves a few too many Corona's during this cook and forgot to post it and also didn't take good pictures towards the end of the cook, opps! The plated pictures of the meal are actually from 2 days later when we ate them again as leftovers. I do better with the pictures next time.
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Sowsage

Master of the Pit
OTBS Member
★ Lifetime Premier ★
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Joined Oct 18, 2017
That looks great! Lots of steps tobget there but I'm sure was well worth it in the end! LIKE!
 

Motorboat40

Meat Mopper
249
372
Joined Feb 5, 2020
Looks amazing. How was the heat level on this?
Not bad at all my wife will complain to me I i make it too spicy lol I gave her a piece of the bark before I pulled it thats where all the seasoning was she did saybit was a little spicy but once it was pulled and mixed together the cholula hot sauce I put on mine was hotter than the meat.
 

SmokinVOLfan

Smoking Guru
OTBS Member
5,297
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Joined Feb 27, 2018
Looks like after all the hard work the end results paid off. Looks awesome! And nice view you got there!
 

Tomar1226

Newbie
2
0
Joined Jun 17, 2018
Is that 3hrs total or about 3hrs to get the bark then in the pan and finish to 203°? 3hrs seems way to quick for butt.
 

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