Well I found butts for .99 a pound on Father's day at bilo so I picked up a twin pack. Froze one. Rubbed one down with
1 Tablespoon Garlic Powder
1 Tablespoon Onion powder
1 TBSP plus 2 tsp Kosher salt
1 Tablespoon Black pepper
1 Tablespoon Cumin
2 tsp Mexican Oregano
2 tsp Hot Mexican chili powder
1 tsp Cayenne
At least I think that's what the ratios were!
Rubbed down shot in the morning sun
On the Pit boss getting some bark. Spritzed every hour with OJ.
After 6 hours and IT of 155
Into a braising liquid of 1 dos equis amber, 1 corona extra, 10 oz orange juice, 2 limes, 1 lemon, bunch of garlic.
Pulled at total time of 11 hours 15 minutes.
Let it rest an hour then pulled and reserved braising liquid for reheating.
Made carnitas today by frying up some garlic and some of the braising liquid, then getting some good crisp on the pork.
Lastly on a tortilla with sour cream, cilantro, pickled radish, jalepeno, red Chilis, queso fresco, lime and tomato. So so good!
1 Tablespoon Garlic Powder
1 Tablespoon Onion powder
1 TBSP plus 2 tsp Kosher salt
1 Tablespoon Black pepper
1 Tablespoon Cumin
2 tsp Mexican Oregano
2 tsp Hot Mexican chili powder
1 tsp Cayenne
At least I think that's what the ratios were!
Rubbed down shot in the morning sun
On the Pit boss getting some bark. Spritzed every hour with OJ.
After 6 hours and IT of 155
Into a braising liquid of 1 dos equis amber, 1 corona extra, 10 oz orange juice, 2 limes, 1 lemon, bunch of garlic.
Pulled at total time of 11 hours 15 minutes.
Let it rest an hour then pulled and reserved braising liquid for reheating.
Made carnitas today by frying up some garlic and some of the braising liquid, then getting some good crisp on the pork.
Lastly on a tortilla with sour cream, cilantro, pickled radish, jalepeno, red Chilis, queso fresco, lime and tomato. So so good!
