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Place back in smoker and increase temperature to 350°F (180°C). Smoke until internal temperature is 200°F (94°C), about 3 hours. Heat a cast iron skillet on the grill. Drain the pork butt and break it up into smaller, pulled pieces. Finish the carnitas on the cast iron skillet until the edges crisp up, about 5 minutes.
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Instructions. Rinse and dry the pork shoulder, rub all over with salt and pepper. Combine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
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Brown Pork Carnitas (optional): Heat 1/2 tbsp oil in a fry pan over high heat. Add Pork Carnitas and press down lightly with a spatula to help crisp up. When the Pork Carnitas are heated through and the underside is golden brown and crisp (about 1 to 1/2 minutes), remove from pan (do not flip). Lay out the tortillas.
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Remove the pork and allow to cool for 15 minutes. Prepare the tortillas While the pork is cooling prepare your tortillas. Dip the tortillas in heated lard. Place tortillas on plancha or a cast iron skillet over medium heat for 1 minute per side. Build carnitas tacos Build you tacos with the pork, cilantro and onions.
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Carnitas — which means "little meats" in Spanish — is a Mexican pork dish. An inexpensive, heavily marbled cut of pork, such as boneless Boston butt, pork shoulder or picnic ham, is braised or simmered for several hours with seasonings and lard until it is so tender that is can be shredded. At the end of cooking, the meat is roasted to make.
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Reduce heat to medium-low, cover, and simmer until pork is very tender, about 2 1/2 hours. Preheat the oven to 400 degrees F (200 degrees C). Transfer pork shoulder to a large baking sheet; reserve cooking liquid. Drizzle a small amount of cooking liquid over pork pieces and lightly season with salt.
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Preheat the grill on high. Scrape the grates clean. Turn all burners off except for one. You want to maintain your grilling temperature at 300 degrees F. In a deep foil plan, top the pork shoulder with the sparkling water, orange and onion wedges. Whisk together the brown sugar, chili powder, salt, cumin, oregano and cayenne pepper.
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Coat with cooking oil and sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice. Place the orange and lime rinds in the container with the pork and refrigerate for 12 hours (typically overnight). Preheat the smoker. Preheat your smoker to 225 degrees F with your favorite hardwood.
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Instructions. Preheat pellet smoker to 225 F. Combine kosher salt, coarse ground pepper, paprika, chili powder and cumin into a spice shaker. Cover your pork shoulder in a thin layer of mustard, then liberally coat in the rub seasoning. Place on the smoker and let smoke for 4 hours.
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Drizzle a small amount of oil over the meat and rub with your hands to evenly coat the roast. Mix together the dry rub and sprinkle it evenly over the entire pork roast. Smoke at 225 degrees F for approximately 5-6 hours or until the pork reaches an internal temperature of 160 degrees F. Prepare to braise the pork.
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Bring the pan inside and let it rest for 10-15 minutes. Now that the pork has rested for a few minutes, remove it from the braising liquid and place on a platter. You can reserve the liquid for later use if you plan on reheating the pulled pork. Strain the liquid and let cool. Skim the fat off the top and refrigerate.
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Remove the Dutch oven from the smoker and increase the smoker temperature to 375*. Remove the pork from the Dutch oven and place it in a large bowl. Break apart/shred into 1" bite-sized pieces. Drain and discard the liquid from the Dutch oven and add the butter to the pot, don't wash the pot.
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Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning. In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves if using. Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-9 hours.
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Instructions. Rinse and pat dry pork with a paper towel. In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves. Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
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Step 4: Add in enough stock to leave about 1/2 inch of the pork above the liquid level, and the lard. Step 5: Place the dutch oven on the grill over indirect heat, with the lid off the dutch oven. Close the grill's lid and allow the carnitas to smoke and braise for three hours, stirring every hour. Step 6: Remove dutch oven from the grill and.
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Directions. Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF. Combine all carnitas ingredients, except the vegetable stock, in a Lodge Logic 6 Quart Enameled Cast Iron Dutch Oven. Mix ingredients by hand. Add just enough vegetable stock to almost cover the ingredients (3 cups). Place the dutch oven in the cooker, uncovered.
