And yes, you can put it in a burrito - maybe I can convince my friend to post his "Insanely Great Smoked Carnitas" recipe here.....
I’ve made Steven’s North Carolina pulled pork recipe many times, and every time I do, I think to myself, “it would be great to make Carnitas this way.” Recently when leafing through some recipes I’d downloaded from epicurious.com, I ran across this one:
http://www.epicurious.com/run/recipe/vi ... inter=true
a guacamole recipe. Inspiration struck. I altered that recipe, smoking the tomatillos on the grill, rather than charring them in a broiler and added lime juice. The result was the best guacamole I have ever tasted and everyone I’ve served it to agrees. At this point, my desire to make some grilled Carnitas became a mission, as that guacamole would be a perfect complement. I searched in vain for a recipe, the only “Smoked Carnitas” recipes I could find recommended smoking the meat for just a short time and then continuing in a more traditional way, simmering for hours in oil and spices. That just wouldn’t do, I had no interest in boiling any meat. I was determined to find a way to get an authentic Mexican Carnitas taste using the same methods as American pulled pork. Here’s what I came up with, I’m rather proud of it:
Insanely Great Smoked Carnitas:
1 Boston Butt, bone-in, about 5-6 lbs.
2 cups fresh squeezed orange juice
8 cloves garlic
mesquite wood chips soaked and drained
For The Rub:
3 Tablespoons Chili powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Cumin
1 Tablespoon Coriander
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne pepper
For The Mop / Sauce
1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub
1. Place roast in a foil pan with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
3. Make the rub by mixing together all the ingredients in a bowl, set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours
4. Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done
5. Set up grill for indirect grilling, medium hot, use mesquite chips for smoke
6. Smoke the roast for about 4-5 hours or as long as it takes to get to 195°, add coals every hour and a handful or two of wood chips. Liberally mop the roast with the mop sauce about every 45 minutes to an hour
7. Cook until it’s well done 195° in the center
8. When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
9. Ladle the remaining mop sauce over the shredded pork.
Serve with flour and/or corn tortillas, smoky guacamole (see above, quadrupled the recipe), Charros (BBQ USA recipe) and Spanish rice (Mom’s recipe, that one’s a secret).
As like pulled pork, this makes a ton of food, so I served this all up to friends and strangers at my local pub. It was all gone in about 15 minutes and I drank for free for the rest of the night!