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.*
Optional for 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
Optional step: Fry braised meat on a hot griddle with some lard for extra crispy goodness. I highly recommend this step.
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.
-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.*
Optional for 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
- Start by combining all of the ingredients listed above for the carnitas rub. I like to combine it all into a large stainless steel bowl.
- 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.
- 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.
- Squeeze juice of one lime into the bowl mixture.
- 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.
- Chop onion, garlic and jalapenos. Add it to the Dutch Oven and add a dusting of rub. Place Dutch oven in the fridge overnight.
- 8-12 hours later, remove the meat from the bowl place on cutting board. (You can go longer if desired)
- Add another batch of dry rub to the meat and set aside.
- Set up smoker to smoke at 275 F
- Add smoking wood. ( I like to use oak, hickory or cherry)
- 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.
- Once the meat is added to the Dutch Oven, add water or low sodium chicken stock until the meat is mostly covered. Then add the lid to the Dutch oven.
- Place in a 325 F oven, smoker, grill. I like to use coals from a live fire, but the is not totally necessary.
- Allow the meat to braise for about 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.
- Once most of the stock has reduced, remove the Dutch oven from the heat.
- Add juice of final lime to the top of the meat.
- Roast Blue corn tortillas over an open flame until browned.
- Add your own taco fixin’s and carnitas meat.
- Serve and Enjoy!
Optional step: Fry braised meat on a hot griddle with some lard for extra crispy goodness. I highly recommend this step.
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.
) This has the first batch of rub in it. The other batch of rub is used after we take it out of the marinade.
Comment