{"id":1293,"date":"2012-05-24T09:27:08","date_gmt":"2012-05-24T14:27:08","guid":{"rendered":"http:\/\/www.pkenagy.com\/blog\/?p=1293"},"modified":"2012-05-24T09:27:08","modified_gmt":"2012-05-24T14:27:08","slug":"smoked-carnitas","status":"publish","type":"post","link":"https:\/\/www.pkenagy.com\/blog\/smoked-carnitas\/","title":{"rendered":"Smoked Carnitas"},"content":{"rendered":"<p><strong>Insanely Great Smoked Carnitas<\/strong><\/p>\n<p>1 Boston Butt (pork shoulder roast), bone-in, about 5-6 lbs.<\/p>\n<p>2 cups fresh squeezed orange juice<br \/>\n8 cloves garlic<\/p>\n<p>mesquite &amp; pecan wood chips (soaked and drained)<\/p>\n<p><strong>Spice Rub:\u00a0<\/strong><br \/>\n3 Tablespoons Chili Powder<br \/>\n1 Tablespoon Kosher Salt<br \/>\n1 Tablespoon Ground Black Pepper<br \/>\n1 Tablespoon Ground Cumin<br \/>\n1 Tablespoon Ground Coriander<br \/>\n2 Teaspoons Garlic Powder<br \/>\n1 Teaspoon White Pepper<br \/>\n1 Teaspoon Cayenne Pepper<\/p>\n<p><strong>For The Mop and Sauce:<\/strong><br \/>\n1 12 oz bottle of dark Mexican beer like Negra Modelo<br \/>\n3\/4 cup fresh squeezed orange juice<br \/>\n1\/4 cup cider vinegar<br \/>\n1\/4 cup canola oil<br \/>\n4 cloves garlic, minced<br \/>\n2 Tablespoons of the Rub<\/p>\n<p>1. Pierce the roast all over to let the marinade work its way in. 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.<br \/>\n2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.<br \/>\n3. Make the rub by mixing together all the ingredients in a bowl and set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours if you have the time.<br \/>\n4. Make the mop sauce \u2013 mix all ingredients together and set aside about 3\/4 \u2013 1 cup for later when the meat is done to use as a finishing sauce.<br \/>\n5. Set up a charcoal grill for indirect grilling, medium hot (300\u00b0 max), and use mesquite\/pecan chips for smoke.<br \/>\n6. Smoke the roast for about 4-5 hours or as long as it takes to get to 195\u00b0, 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.<br \/>\n7. Cook until it\u2019s well done (195\u00b0) in the center \u2013 this will help it shred easier.<br \/>\n8. When it\u2019s done, let sit for about 1\/2 hour to 45 minutes, then tear it apart into shreds.<br \/>\n9. Ladle the remaining mop sauce over the shredded pork.<\/p>\n<p>Serve with flour and\/or corn tortillas, sour cream, and guacamole.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Insanely Great Smoked Carnitas 1 Boston Butt (pork shoulder roast), bone-in, about 5-6 lbs. 2 cups fresh squeezed orange juice 8 cloves garlic mesquite &amp; pecan wood chips (soaked and drained) Spice Rub:\u00a0 3 Tablespoons Chili Powder 1 Tablespoon Kosher Salt 1 Tablespoon Ground Black Pepper 1 Tablespoon Ground Cumin 1 Tablespoon Ground Coriander 2 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-1293","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/1293","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/comments?post=1293"}],"version-history":[{"count":1,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/1293\/revisions"}],"predecessor-version":[{"id":1294,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/1293\/revisions\/1294"}],"wp:attachment":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/media?parent=1293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/categories?post=1293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/tags?post=1293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}