BBQ recipes

Marius Johnston's Smoked Carnitas

Course : BBQ
Serves: 1

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

---PART I---

1 medium Boston butt

1 large onion -- quartered

2 tablespoons ground coriander seed

2 tablespoons ground cumin seed

1 tablespoon oregano

3 medium chipotles in adobo sauce

2 pieces bay leaves

12 ounces beer

1 cup 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 Grandmas chili powder -- (3 oz)

1 ounce pasilla chili powder -- (this is a must)

2 teaspoons cayenne pepper

Preparation / Directions:

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.

Marius Johnston's Smoked Carnitas

Ingredients:

Preparation / Directions:

More BBQ Recipes