Smoked Pork Carnitas 22 hrs.

Ross in Ventura

is One Chatty Farker
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May 16, 2008
Location
Ventura...
This turned into a long and wonderful tasting carnitas smoke.



I saw an add in our local paper for Bone in Pork Picnic Roast for $ .99 lb.



Put it in the marinade 11 hrs.





Put the rub on then yellow mustard

On the Egg at 8:00 pm. @ 220* indirect with drip pan with apple cider vinagar with apple and cherry wood for smoke.





http://i196.photobucket.com/albums/aa174/RossMaehl/2015/DSC_0034_zpsv0tojg4j.jpg
8 am. the next morning turned it fat side down put mop and sauce on.

Pulled at 6 pm. 185* interior for 22 hrs. rest for 1 hr.



Shredded and pulled from the bone.



Carnitas tacos with refried beans. this was truly a wonderful and tasteful meal and we have a lot of food left over and we will put them to good use.

Recipe: Smoked Pork Carnitas http://partywithleah.blogspot.com/2011/09/smoked-pork-carnitas.html

Recipe Orange and Honey Pork Injectionhttp://www.smokedngrilled.com/orange-honey-pork-injection/

Thanks for lookin!

Ross
 
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Why rub then mustard? That's backwards from how I've seen folks do it, does it do something different to your bark? I like how it looks all slathered up, I just want to understand the reason.
 
Mustard is just a binding agent to keep the rub on. Does very little if anything to overall taste. Pulling the skin will get you more flavor too.

Once you pull the pork, put it under the broiler in the oven for a few minutes to crisp the edges. Then stir and repeat a few times. gets some crunch in the taco
 
I have been making stove top Carnitas for several years. After I got my WSM, I decided to try to smoke carnitas. It was horrible. The smoking lost all the spice rubs flavors except for Cumin, and it amplified that flavor so that it was really STRONG.

I might have to try again following this recipe. Thanks Ross!
 
Those look awesome Ross! Never made carnitas before, what's the advantage of cooking it for that long vs normal pulled pork temps?
 
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