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Post by admin on Jul 11, 2007 7:23:54 GMT -5
Marius Johnston'S Smoked Carnitas Ingredients
***PART I***
1 md Boston butt 1 lg onion; quartered 2 tb ground coriander seed 2 tb ground cumin seed 1 tb oregano (mexican oregano if available) 3 chipotles in adobo sauce 2 bay leaves 1 can beer water to cover
***PART II RUB***
Dry rub the butt:
5 tb black pepper 5 tb paprika 1 tb chili powder 2 tb celery salt 2 ts dry mustard 1 bottle Grandma's chili owder; (3 oz) 1 oz pasilla chili powder; (this is a must) 2 ts cayenne pepper
Instructions
Part I.
Combine Part I ingredients in pot and lightly boil for 1 to 2 hours.
Save butt simmer liquid.
Combine rub ingredients.
Remove the butt after 1 to 2 hours cooking and dry rub it with Part II ingredients.
Put butt in a Ziploc bag, in the refrigerator overnight.
Next day fire up your smoker. I used a Brinkmann "smoke and Grill" with the door on the side, water tray in but no water (foil wrap the water tray).
I smoked the butt with mesquite coals at 250 F for about 8 hours.
It depends on whether you want to pull it or cut it--longer if you want to pull it.
Every hour I put foil wrapped mesquite chips on the coals.
I also mopped with the butt liquid every hour just prior to the addition of the chips.
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