Pork Carnitas Recipe with Mexican Style Pulled Pork Pork Carnitas Tacos Malcom Reed HowToBBQRight

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Big Green Egg Pork Carnitas Recipe with Mexican Style Pulled Pork | Pork Carnitas Tacos

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I start this Pork Carnitas Recipe with Mexican Style Pulled Pork recipe with a 7-8lb boston butt. I cut slits diagonally across the fat cap of the Mexican Style Pulled Pork going in opposite directions.

I want to develop some flavor inside the Mexican Style Pulled Pork so I marinade the pork butt overnight.

– 32oz Orange Juice
– 5 Chipotle Peppers in Adobo Sauce (about ½ small can)
– 1 Orange quartered
– 2 Limes halved
– 1 Onion quartered

Place the Pork Butt on a large platter and season all sides with my Salt, Pepper, Garlic : All Purpose rub. For a simple ratio use 1 part salt, ½ part granulated garlic, and ¼ part ground black pepper. Chop the Chipotle Peppers and spread over the top of the Mexican Style Pulled Pork.

The pork butt goes into the bag and then orange juice and onions. Squeeze the lime and lemon quarters into the bag as well. The Mexican Style Pulled Pork needs at least 12 hours in the marinade but I’ve went as long as 24.

The next day remove the pork butt from the marinade and discard the liquid.

The first layer of seasoning is more of the All Purpose rub I mentioned earlier. Then add Ground Cumin, Ground Chipotle Powder, Ancho Chili Powder, and Cinnamon. Just eyeball each, one-by-one, and season all sides of the pork. Lastly, just for a little extra color, sprinkle on The BBQ Rub.

For this cook I used my Big Green Egg ceramic grill set up for indirect cooking. You want to maintain a steady temperature of 275-300 degrees. For wood smoke I add a few chunks of hickory wood to the hot lump coal.

As soon as the grill hit 275 it’s time to start cooking. It’s all about the color of the bark on the Mexican Style Pulled Pork. Open the lid at 4 hours and you’ll see that it’s starting to look a little crusty and maybe even turning a bit dark in places. This is perfect. Now it’s time to braise the pork.

Take the pork butt inside and place in a large aluminum pan. For the braising liquid you’ll need:
– 32oz Tomato Juice
– 16oz Orange Juice
– 1 Onion quartered
– 5-6 cloves of garlic smashed
– 2-3 Bay Leaves
– 2 Guajillo Peppers (dried)
– 2 Limes quartered

Pour the juices into the pan around the pork about 2 inches. Make sure you’re using a pan big enough to hold the liquid. Add the onions, garlic, bay leves, peppers, and limes. Cover the pan with aluminum foil and place the Mexican Style Pulled Pork back on the grill still running at 275 degrees.

I also insert a meat probe at this point, so I can monitor the internal temperature without having to open the lid. This will help reduce the cook time because the grill doesn’t have to recover from heat fluctuations. Wired meat thermometers are fairly inexpensive and worth the money. I think I paid $25 for the Thermoworks DOT and it’s simple to use. Check out the DOT here: http://howtobbqright.com/blog/?page_id=2533

It should take about 3-4 hours for the pork butt to fully cook from this point. The target finishing temperature is right at 200 degrees. I usually set the alarm for 198 and check the meat with a hand held thermometer to feel for tenderness.

Bring the pan inside and let it rest for 10-15 minutes. This is the perfect time to work on the garnish for the Pork Carnitas tacos.

Here’s my favorite accompaninments:
– Fresh Cilantro
– Thin Slice Radish
– Sliced Avocado
– Lime Wedges

Now that the Mexican style pulled pork has rested for a few minutes, remove it from the braising liquid and place on a platter. You can reserve the liquid for later use if you plan on reheating the pulled pork. Strain the liquid and let cool. Skim the fat off the top and refrigerate.

To make the Pork Carnitas tacos, lay two tortillas on a plate, place a mound of Mexican Style Pulled Pork down the center. Garnish with a couple slices of avocado and radish. Next a little cilantro or in my case a lot!

Then the best part: Chipotle Sour Cream Sauce…here’s the recipe:
– 8oz Sour Cream
– 4oz Mayo
– 4-5 chipotle peppers in adobo sauce (chopped)
– ½ Fresh Lime (juice only)
– ¼ teaspoon ground cumin
– salt and black pepper to taste

It’s best to mix this sauce up ahead of time and let it rest in the refrigerator for an hour.

Squeeze a fresh lime wedge over the Pork Carnitas taco and a few shakes of your favorite Mexican hot sauce. Prepare to have your taste buds blown because this is one serious Mexican style pulled pork taco!

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18 COMMENTS

  1. I normally rest my butts for 2 or 3 hours in a cooler once I pull them off the smoker. Can I do that while leaving it in the braising liquid?

  2. Awesome recipe the only thing I do is I cut the Orange juice in half with diet orange soda. Also I use the Tajin seasoning as my main rub it is so delicious, my family didn't say a word during dinner.

  3. I've been wanting to make smoked carnitas and this looks good except only thing I will be doing after braising is pulling it in small chunks and putting it on my blackstone griddle full of Manteca to crisp it up and give it that fatty authentic carnitas flavor.

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