Hi Folks,
Full disclosure, I over analyze everything. Okay, now that we have that out of the way.... We are hosting a "Derby DeMayo" gathering tomorrow & I plan to make pork "carnitas" for a taco bar setup.
I have researched the recipes on this site as well as other sources too. I am overwhelmed with how many recipes exist for what would seem a relatively basic dish.
The traditionalists say just salt, simmer in a mixture of pork lard (or vegetable oil) and water with no cover. When the water evaporates, it frys in the fat and crisps up. Many recipes call for a flavorful bath with citrus, onions garlic and lots of seasonings, while still others just give it a rub & smoke as they would pulled pork.
Right now the pork shoulder is dry brining with just salt and I torn on how to cook it. Do I cut it up and simmer it in a dutch over or foil pan in the grill, or do I smoke it like I would normally smoke a pork butt? Do I fry the finished product the more traditional way, or spritz it with oil and slide it under the broiler to crisp the edges.
I know lots of members have made this various ways, so I looking for a little advice and some help saving me from myself!
Full disclosure, I over analyze everything. Okay, now that we have that out of the way.... We are hosting a "Derby DeMayo" gathering tomorrow & I plan to make pork "carnitas" for a taco bar setup.
I have researched the recipes on this site as well as other sources too. I am overwhelmed with how many recipes exist for what would seem a relatively basic dish.
The traditionalists say just salt, simmer in a mixture of pork lard (or vegetable oil) and water with no cover. When the water evaporates, it frys in the fat and crisps up. Many recipes call for a flavorful bath with citrus, onions garlic and lots of seasonings, while still others just give it a rub & smoke as they would pulled pork.
Right now the pork shoulder is dry brining with just salt and I torn on how to cook it. Do I cut it up and simmer it in a dutch over or foil pan in the grill, or do I smoke it like I would normally smoke a pork butt? Do I fry the finished product the more traditional way, or spritz it with oil and slide it under the broiler to crisp the edges.
I know lots of members have made this various ways, so I looking for a little advice and some help saving me from myself!
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