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Preheat oven to 350F/180C. Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl.
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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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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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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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Raise the smoker temp to 300-325 degrees F. Braise for 1 hour to 1 hour 20 minutes. Pour the Mexican Coca Cola into the roasting pan with the pork. Continue to smoke for about 30-45 minutes at 300-325 degrees F, or until pork is tender. Carefully remove the roasting pan from the smoker.
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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.
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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 mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking. 2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion.
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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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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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The Cook. Add some hickory wood to your coals or smoker then let it cook at 250F for three to four hours. All the liquid will be absorbed into the pork making it extremely tender. Remove from grill or smoker and then pull the port apart using two forks. If it is not easy then let the pork cook longer.
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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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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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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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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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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.
