Smoked Carnitas
Ingredients
7-8lb Bone-In Pork Butt
Rub:
1/2 tbsp Cayenne
1 1/2 tbsp Oregano
1 1/2 tbsp Smoked Paprika
1 1/2 tbsp Onion Powder
1 1/2 tbsp Chili Powder
1 1/2 tbsp Garlic Powder
2 tbsp Cumin
2 tbsp Kosher Salt
2 tbsp Course Ground Black Pepper
1/2 c. Brown Sugar (dark or light)
Injection/Basting:
2c Modelo (or Mexican beer of choice)
4 Oranges (zested and juiced)
Toppings:
1/4c Modelo (or Mexican beer of choice)
Zest of 4 oranges
1) Mix dry rub and rub pork on all sides, cover overnight (16-24 hours in advance), keep leftover rub. Inject the pork with the injection/basting mixture in approximately 6-10 spots in the pork, set pork in aluminum pan.
2) Start with approximately 8lbs of charcoal on La Caja China, to add smoke/wood, place two landscape blocks inside and soak woodchips overnight (approximately 1/2 inch of water) in aluminum foil pan cover with foil and poke holes in it, set the aluminum pan on top of landscape blocks in order to be close to the heat to steam the chips.
3) With pork in aluminum half pan (add leftover rub, baste once, insert instant read thermometer) place in La Caja China. Open every hour to baste, continue to add coals throughout cooking until internal temp is 190-195 degrees, remove and cover with foil for 20-30 minutes.
4) Pull/cut pork, add the toppings and mix.
Ingredients
7-8lb Bone-In Pork Butt
Rub:
1/2 tbsp Cayenne
1 1/2 tbsp Oregano
1 1/2 tbsp Smoked Paprika
1 1/2 tbsp Onion Powder
1 1/2 tbsp Chili Powder
1 1/2 tbsp Garlic Powder
2 tbsp Cumin
2 tbsp Kosher Salt
2 tbsp Course Ground Black Pepper
1/2 c. Brown Sugar (dark or light)
Injection/Basting:
2c Modelo (or Mexican beer of choice)
4 Oranges (zested and juiced)
Toppings:
1/4c Modelo (or Mexican beer of choice)
Zest of 4 oranges
1) Mix dry rub and rub pork on all sides, cover overnight (16-24 hours in advance), keep leftover rub. Inject the pork with the injection/basting mixture in approximately 6-10 spots in the pork, set pork in aluminum pan.
2) Start with approximately 8lbs of charcoal on La Caja China, to add smoke/wood, place two landscape blocks inside and soak woodchips overnight (approximately 1/2 inch of water) in aluminum foil pan cover with foil and poke holes in it, set the aluminum pan on top of landscape blocks in order to be close to the heat to steam the chips.
3) With pork in aluminum half pan (add leftover rub, baste once, insert instant read thermometer) place in La Caja China. Open every hour to baste, continue to add coals throughout cooking until internal temp is 190-195 degrees, remove and cover with foil for 20-30 minutes.
4) Pull/cut pork, add the toppings and mix.