Spinaker's Dutch Oven Máquina De Carnitas

[Spinaker]

I love making carnitas, so I thought I would share my recipe with all of you. This is just my take, there are many recipes out there but this is what I have come up with over the years. I hope you can give it a try and enjoy. Peace!
-Spinaker

Dutch Oven Máquina de Carnitas

Ingredients

Rub (per batch of rub, two total)
1-Tablepoon coarse or Kosher sea salt
1-Tablespoon ground cumin
1-Tablespoon chipotle powder
2-Teaspoon garlic powder
2-Teaspoon dried oregano
2-Teaspoon onion powder
1-Teaspoon ground black pepper

*Note: We are going to make one batch of rub for the marinade, and one for the meat. We will use some rub when we add the veggies to the Dutch Oven and when we add the smoked meat to the dutch oven.*

Marinade:
64-Oz Orange Juice
-OR-
64-OZ Margarita Mix (Sweeter flavor profile)

Meat
Large 5 lb.-8 lb. Pork shoulder
Optional: 2 lbs.- Pork Belly

Veggies/Fruit
1-Large Yellow Onion
1-Head of Garlic
2-Jalapenos
2-Large Dark Green Limes

Method

1. Start by combining all of the ingredients for the carnitas spice blend. I like to combine it all into a large stainless steel bowl.
2. Cut pork shoulder into 4 equal parts. This will give you more bark during the smoking process. Additionally, it will speed up the smoking process.
3. Once rub is added to the bowl, add Orange Juice or Marg Mix and stir thoroughly. Make sure salt is dissolved. I like to use an emulsifier to mix it in the bowl.
4. Squeeze juice of one lime into the bowl mixture. (or 2 or 3)
5. Add pork shoulder to mixture and let it marinade in the fridge, overnight. I will remix the bowl before heading to bed, just to make sure things are covered and well mixed.
6. Chop onion, garlic and jalapenos. Add it to the Dutch Oven and add a dusting of rub. Place Dutch oven in the fridge overnight. (*I do this to save time the day of the cook, you do not have to prep the day before)
7. 12-24 hours later, remove the meat from the bowl place on cutting board. (Save the marinade)
8. Add more dry rub to the meat and set aside.
9. Set up smoker to smoke at 275 F
10. Add smoking wood. ( I like to use oak, hickory or cherry)
11. Add meat to the smoker and allow it to cook until the surface of the meat is nice barky, brown color. Once the meat has reached about 180 F-185 F internal temperature, remove the meat from the smoker and add it to the Dutch oven.
12. Once the meat is added to the Dutch Oven, add some left over marinade and low sodium chicken stock until the meat is mostly covered. Then add the lid to the Dutch oven. (About a 50/50 blend)
13. Place in a 325 F 350 F oven, smoker, grill. I like to use coals from a live fire, but the is not totally necessary.
14. Allow the meat to braise for at least 1-2 hours. Keep the lid on but keep an eye on it. You want some crispy meat to form on the edges but do not let it burn. (The steam coming out of the dutch oven is heavenly)
15. Once most of the liquid has reduced almost all the way down, remove the Dutch oven from the heat.
16. Add juice of final lime to the top of the meat.
17. Fry braised meat on a hot griddle with some lard for extra crispy goodness. I highly recommend this step. (I even consider it essential, but this can be a daunting recipe, so you can skip it if you really want too.)
18. Roast Blue corn tortillas over an open flame until browned.
19. Add your own taco fixin’s and carnitas meat.
20. Serve and Enjoy!

Suggested serving sides for tacos: sliced radish, Cacique Creama Mexicana Table Cream, cilantro, white onion, Pico De Gallo, hot salsa, pickled onions, blue corn tortillas.

[Finster]

Sounds delicious

[Spinaker]

Thanks!

[Gusto]

Thank you, I am going to give this a try. It looks great.

[Texas Larry]

Thank you!

[Old Glory]

On the list! Thanks!

[Dan Deter]

So how much rub are you dissolving into the OJ and how much are you keeping back for step 8? Is it 2 batches of rub?

[Spinaker]

One batch goes in the marinade. You make another for the rub before smoking. So two batches of rub.

[Dan Deter]

Awesome, that part had me confused. Thanks!

[Clawbear57]

Another must try. I need to moving.

[texastweeter]

Pictures please. Cochinita pibil could probably be made in a similar fashion. Got me thinking.

[SheilaAnn]

texastweeter ok…. You are not wrong. Just need banana leaves, I think?

There is a place here in LA that has the best conchita pibil i have ever had. Granted, I have never been to Yucatán.

[Spinaker]

I will post some pictures once I get to my desk

[Spinaker]

Added, see below!

[tamidw]

Sounds good!

[Mosca]

Ok, I downloaded this; despite all the steps, it looks pretty simple. Two questions:

1) Chili powder, as in powdered dried red ancho, or as in Gebhart’s chili powder? One is pure chilis, the other is chili peppers with cumin, garlic, etc.

2) Do you have a preference for OJ or margarita mix? Those are pretty different things.

[Spinaker]

I actually use chipotle powder more than anything. Because it has us smokier flavor profile. And I will use margarita. Mix if I want a little bit sweeter flavor profile. Mosca I am loving all of these questions. It helps me work through my recipes.👌

[Mosca]

Okay, chipotle powder makes sense. I’ll probably use ancho powder when I make it, then. Folks can add hot to their own level.

[Uncle Bob]

I'll second that option of frying the shredded meat...........those extra crispy edges on the chunks/shreds is enjoyable layer of texture.

[SheilaAnn]

Best part of carnitas is the crunchies!

[Spinaker]

Here are a few pictures of the process as requested.

This is the OJ version of the marinade. (I also threw some sliced pork belly in there, so forgive me. ) This has the first batch of rub in it. The other batch of rub is used after we take it out of the marinade.

Here are the raw veggies in the dutch oven, with some rub thrown in from the second batch of rub we make.

Once you have the meat out of the marinade and ready to smoke, add the rub and let the meat smoke until it looks similar to the picture below. You really do not need to worry about the internal temp, we are really just going for color here.

After removing the meat from the smoker, add it to the dutch oven and break it up as much as you can. I like to help the meat break up before adding the stock to the mix. Again, add some more rub to the top, once you have added the meat.

Here is what it should look like after braising. The onions and peppers are pretty much cooked all the way down. I wish I could post a smell with this picture because the aroma is Divine.

Carnitas Tacos!

[Spinaker]

fzxdoc Kathryn, it’s certainly no trouble. I am happy you are going to give this a shot!😊 Yep, lid off towards the end. About the last 1/2 hr or so. It is not totally needed but it adds a nice crunch and flavor punch. Just mix it all back up at the end, after cooking.

You certainly can put it in a plastic bag over night. I just like to preload the Dutch. Saves on plastic bags and then all I gotta do is load it into the smoker.

[fzxdoc]

Thanks for the additional info, Spinaker . I'm excited to give your recipe a try.

Kathryn

[Sweaty Paul]

Looks awesome! Thanks for sharing.

[Elton's BBQ]

Looks grand

[Skip]

Fantastic John! If you tell me where the Sauna is actually located I promise to never tell any other Pit Member the location (says Skip with fingers crossed)

[HawkerXP]

The sauna would be one thing, but jumping into the frozen stream is another. Brrrr...

[Spinaker]

oooooh, I will admit, I was thinking of the OJ Brentwood. Either way, you are welcome to join us, if you wanna try out some winter temps and north, midwest hospitality. ofelles

[Spinaker]

That is the part that keeps you alive! HawkerXP

[fzxdoc]

I was hoping you'd post this recipe. Thanks a bunch!

It's in Paprika now in my "On Deck Recipes" category. That's how badly I want to try it.

Kathryn