Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Marius Johnston's Smoked Carnitas

none

***PART I***
1 medium Boston butt
1 large onion; quartered
2 tablespoons ground coriander seed
2 tablespoons ground cumin seed
1 tablespoon oregano
3 chipotles in adobo sauce
2 bay leaves
1 can beer
water to cover
***PART II RUB***
Dry rub the butt
5 tablespoons black pepper
5 tablespoons paprika
1 tablespoon chili powder
2 tablespoons celery salt
2 teaspoons dry mustard
1 bottle Grandma's chili powder; (3 oz)
1 ounce pasilla chili powder; (this is a must)
2 teaspoons cayenne pepper

Part I. Combine Part I ingredients in pot and lightly boil for 1 to 2 hours. Save butt simmer liquid. Combine rub ingredients. Remove the butt after 1 to 2 hours cooking and dry rub it with Part II ingredients. Put butt in a Ziploc bag, in the refrigerator overnight. Next day fire up your smoker. I used a Brinkmann "smoke and Grill" with the door on the side, water tray in but no water (foil wrap the water tray). I smoked the butt with mesquite coals at 250F for about 8 hours. It depends on whether you want to pull it or cut it--longer if you want to pull it. Every hour I put foil wrapped mesquite chips on the coals. I also mopped with the butt liquid every hour just prior to the addition of the chips. Posted to the BBQ List by Carey Starzinger on Aug 15, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster