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...
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.
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!
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!
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!
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