Smoked Carnitas
Yield
12 servingsPrep
10 minCook
5 hrsReady
5 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
pork shoulder
|
|
| 1 | large |
onions
diced |
|
| 4 | tablespoons |
hot chili peppers
|
|
| 1 | tablespoon |
cumin seeds
roasted, ground |
|
| 2 | teaspoons |
garlic
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
pork shoulder
|
|
| 1 | large |
onions
diced |
|
| 6E+1 | ml |
hot chili peppers
|
|
| 15 | ml |
cumin seeds
roasted, ground |
|
| 1E+1 | ml |
garlic
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
salt
|
|
| 5 | 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.
