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Smoked Carnitas
Ingredients:
6 pounds pork butt
1 large onion -- diced
4 tablespoon ground New Mexican chile
1 tablespoon cumin seed -- roasted and ground
2 teaspoons granulated garlic
1 teaspoon dry oregano
1 teaspoon salt
1 teaspoon black pepper
to cover water
Instructions:
Smoke the pork butt with your favorite wood at a low temperature for
about three hours. You might even consider boning it and cutting it
in two pieces. The idea here is to get the smoke flavor and NOT to
cook it till it is tender. Once you think you have plenty of smoke
on the butt, transfer it to a large pot. Add the remaining ingredients
and bring to a boil over high heat. Reduce the heat to a hard simmer
and cook, stirring occasionally for about 2 hours. When stirring,
stir hard, trying to break the pork up. When the water is gone, but
there is still plenty of moisture, the pork is done. Posted to the
BBQ List by Carey Starzinger on Mar 27, 1996. |
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