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Smoked Carnitas

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Submitted by thantious

YIELD

12 servings

PREP

10 min

COOK

5 hrs

READY

5 hrs

Ingredients

6 2.7
POUNDS KG PORK SHOULDER
1 1
LARGE LARGE ONIONS
diced
4 6E+1
TABLESPOONS ML HOT CHILI PEPPERS
1 15
TABLESPOON ML CUMIN SEEDS
roasted, ground
2 1E+1
TEASPOONS ML GARLIC
1 5
TEASPOON ML OREGANO
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER

Directions

Smoke the pork butt with your favorite wood at a low temperature for about three hours.

Add the remaining ingredients and bring to a boil over high heat.

Reduce the heat to a hard simmer and cook, stirring occasionally for about 2 hours.

When stirring, stir hard, trying to break the pork up.

When the water is gone, but there is still plenty of moisture, the pork is done.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 530 52% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 368mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 116g
Vitamin A 1% Vitamin C 11%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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