This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Heritage pork butt for carnitas?

  • Filter
  • Time
  • Show
Clear All
new posts

    Heritage pork butt for carnitas?

    This is my first attempt at carnitas. I got a small heritage pork butt from butcher box and thought it might be good. I seasoned it differently from how I would for pulled pork, but plan to smoke it the same way. Once it's probe tender, then I was going to pull it and let it rest an hour in a cooler. After I shred it, do I fry it?

    I like to crisp it up a bit so I would a few minutes


      Yep, a bit of a fry will add some great texture. If you have Lard, that’s the way to go, at least traditionally.

      I will admit, when I’ve made carnitas, I didn’t bother with the frying due to the mess/hassle. When I’ve made these, it’s usually for a group, so I just shred and serve. But you could do a shallow fry or even cast iron fry if you only have a smaller amount. Just a few different options for you.

      enjoy and let us know how it turns out!


        Carnitas are best with some crispy edges. Frying is a good way to achieve that but I like spreading the shredded pork on a baking sheet and then putting it under the broiler for a few minutes.


          I am using the Weber for the pork and I have a chuck roast on my RecTeq. Gonna be some good tacos tonight.
          Attached Files


          • lostclusters
            lostclusters commented
            Editing a comment
            Ya it will!

          I make carnitas a lot by frying up left over pulled pork. Your plan is sound.


            Pull it, chop it and fry it. Pulled pork tacos are absolutely the BOMB


              Yep, I cook it the same way I do when I cook any pork shoulder. But then I fry it in a cast iron skillet on high to make it crispy and crunchy, that makes for some killer tacos!


                i don't smoke my carnitas and cook them closer to Mexico style where it's simmered in a copper cauldren until tender then boiled down and fried in its own fat and some extra lard. i don't have a copper cauldren so I use a brazier pot. i cut up the butt in to large pieces and put in the pot with enough water to cover it and add a tablespoon of kosher salt and a 1/4 to 1/2 cup of lard. simmer covered on medium heat for 45 minutes or until it starts to get tender. pull the lid and turn up the heat so the water will boil off and the meat will begin to fry in its fat and the lard. i let it go until all of the chunks are crispy then pull it apart and serve fresh. !muy delicioso!


                • IowaGirl
                  IowaGirl commented
                  Editing a comment
                  As was I.

                • Troutman
                  Troutman commented
                  Editing a comment
                  Yea all this talk about pulled pork carnitas had me worried. That’s not traditional carnitas as said. Not knocking the fusion of the two, but not understanding how they relate.

                • jfmorris
                  jfmorris commented
                  Editing a comment
                  Troutman I know pulled pork is not traditional carnitas. I just find tacos made from leftover pulled pork to be a very good use for it. And I prefer smoking to braising my butt...

                Good call on using a different rub - you def don’t want the typical sweet rub most of use use for pulled pork.

                Sometimes I smoke it, sometimes I cook it in a Dutch oven. Either way I like to fry it in corn oil - small batches, just what you’re gonna eat right away.

                There’s good argument for either style, so try both go with what you like best!


                  Click image for larger version

Name:	7FB4814E-79A8-4E3B-85FC-2453AC19A1A2.jpeg
Views:	71
Size:	190.3 KB
ID:	1003448Click image for larger version

Name:	F7169CA6-3490-4AC4-A201-F82D04FBD596.jpeg
Views:	73
Size:	125.7 KB
ID:	1003449
                  start to finish


                  • Troutman
                    Troutman commented
                    Editing a comment
                    There’s the real deal !!

                  The chuck roast is on the left, and the pork on the right. I thought they both came out really good. Lots of flavor.
                  Attached Files



                  No announcement yet.
                  Rubs Promo


                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker

                  Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                  Click here to see our list of Gold Medal Gifts

                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker

                  Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                  The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                  Click here to read our detailed review and to order

                  The Cool Kettle With The Hinged Hood We Always Wanted

                  Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                  Click here for more about what makes this grill special

                  Grilla Pellet Smoker proves good things come in small packages

                  We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                  Click here for our review on this unique smoker

                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review