Question: smoked Carnitas, marinate or not?

[jjdbike]

Hey everyone,
In a previous thread, Purc , texastweeter , SheilaAnn , shify , barelfly , TripleB & Michael_in_TX discussed Smoked Carnitas recipes, including Spinaker s recipe.

I’ve googled up many others, including Chudds, Matt Pittman, Malcom Reed, Heath Riles, and Arnie Tex. Only Spinaker & Malcom Reed marinated the pork butt chunks before they smoked and braised them.

We know that when marinating meat, the only thing that makes it past the surface is salt. With longer marinades in an acidic solution, it can soften, denature the surface, tenderize and potentially making it mushy.

My question, if I’m seasoning, smoking and braising in a citrus solution with onions, garlic, etc., how much would the marinade add? Would it even be noticeable if I skipped that step?

Thanks in advance,
JD

[realdocBBQ]

I don't think I would expect any real benefit from marinating if you're going to be braising like that in citrus, onions and garlic.

[jjdbike]

I don't think I would expect any real benefit from marinating if you're going to be braising like that in citrus, onions and garlic.

Thanks realdocBBQ
Thats kind of what I was thinking.
If there was a benefit from it, Malcom, Matt, Heath, Chudd, and or Arnie would have done it, especially if they could pitch using more of their products!

Respectfully,
JD

[jfmorris]

I am with the Doc ( realdocBBQ that is! ) on this one, and if you are braising at the end, I think you will get more flavor from the braise than a marinade before the meat is cooked. The marinade might in some cases serve as a brining process, so dry brining might be smart.

[texastweeter]

Try it.

[Ace]

^^^ My question, if I’m seasoning, smoking and braising in a citrus solution with onions, garlic, etc., how much would the marinade add? Would it even be noticeable if I skipped that step?

In this case I don't think that it would make much difference either way.

[Santamarina]

When I make smoked carnitas - my preferred method, for the record - my process is pretty much the same as if I’m making barbecue pork shoulder.

Dry brine. Rub with my Mexican spice blend. Toss in the pit until it looks like a meteorite. If it’s a boneless shoulder I’ll chop - if it’s bone in I’ll pull - then fry in small batches right before serving.

[realdocBBQ]

Yup. This.

Nothing wrong with the more traditional long braise/fry, though.

[jjdbike]

When I make smoked carnitas - my preferred method, for the record - my process is pretty much the same as if I’m making barbecue pork shoulder.

Dry brine. Rub with my Mexican spice blend. Toss in the pit until it looks like a meteorite. If it’s a boneless shoulder I’ll chop - if it’s bone in I’ll pull - then fry in small batches right before serving.

Thanks!
JD