Palma Sola
Sun, 18 Jun 2006 20:37:36 -0700
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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