Try this Smoked Carnitas recipe, or contribute your own.
Suggest a better descriptionSmoke 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. NOTES : This is excellent meat for use in tacos. To make tacos, heat two small corn tortillas on a hot plate. Fill hot tortilla with some of the carnitas. Add a big spoonful of freshly made Pico De Gallo and your favorite salsa or hot sauce. The tacos should be eaten on a double tortilla. The inside tortilla soaks up all the juices, while the outside tortilla stays dry so you can handle it without making a mess. The smoked carnitas would also be great as a filling for taquitos. Recipe by: Kurt Lucas Posted to bbq-digest V5 #781 by Kurt Lucas
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Serving Size: 1 Serving (2770g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5213 | ||
Calories from Fat: 3046 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 338.4g | 451 % | |
Saturated Fat 118.7g | 593 % | |
Monounsaturated Fat 141.9g | ||
Polyunsanturated Fat 44.5g | ||
Cholesterol 1687.4mg | 519 % | |
Sodium 1692mg | 58 % | |
Potassium 9415.4mg | 248 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 11.6g | 47 % | |
Sugars, other 21.8g | ||
Protein 479.9g | 686 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5213
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