Great timing on the post. Was at the grocery store today and they had pork butt for .99/lb. couldn't pass it up. I wanted to do something different than the normal pulled pork, then I remembered your post. Did some Googling and I'll be trying a take on a Mojo Pork/Carnitas recipe tomorrow. Cut up a butt into big chunks and vac-packed it with a Mojo marinade. We'll see how it turns out tomorrow.
I pooched the smoke and the recipe. I got the chuck roast in the marinade, and into the fridge for an overnight rest. I went out, and prepped the smoker, set the temp. but didn't hit the start button. Got the meat out and onto a rack, closed the door and came back in the house. 2 hours later, I discover I forgot to start the smoker. I had things all prepped to get the rest of it done. I did use half of the cumin called for in the recipe, used Anaheim peppers in place of the bell pepper, and added some peppers in adobo sauce to the mix. I tried to get things done for dinner, but it just wasn't happening. I had my wife taste it. I let her adjust the seasonings. She said it has way to much bite, and way too much cumin. I put everything in the fridge overnight. The next day I got the meat in the smoker, and started working on cutting the bite and cumin. 1 teaspoon of sugar, and juice from a lime brought the heat way down. 1/4 teaspoon of ground nutmeg helped the cumin. We scrambled the machaca with some eggs, and served with flour tortillas. It wasn't too bad. I have 2 other machaca recipes that I will try later on.
I found this recipe for Pork Carnitas. I am going to try this in the next couple of days: Carnitas Style Pork
Spice Rub: 3 Tablespoons Chili Powder 1 Tablespoon Kosher Salt 1 Tablespoon Ground Black Pepper 1 Tablespoon Ground Cumin 1 Tablespoon Ground Coriander 2 Teaspoons Garlic Powder 1 Teaspoon White Pepper 1 Teaspoon Cayenne Pepper
For The Mop and Sauce: 1 12 oz bottle of dark Mexican beer like Negra Modelo 3/4 cup fresh squeezed orange juice 1/4 cup cider vinegar 1/4 cup canola oil 4 cloves garlic, minced 2 Tablespoons of the Rub
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. 2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels. 3. 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. 4. Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done to use as a finishing sauce. 5. Set up a charcoal grill for indirect grilling, medium hot (300° max), and use mesquite/pecan chips for smoke. 6. Smoke the roast for about 4-5 hours or as long as it takes to get to 195°, 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. 7. Cook until it’s well done (195°) in the center – this will help it shred easier. 8. When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds. 9. Ladle the remaining mop sauce over the shredded pork.
I gave the above recipe a try. I did back off of the Cumin by half and a the chili powder and Cayenne just a little. This was to keep the Wife happy. All in all it isn't too bad, but we both agreed that the spice level needs to be kicked up a little. Most of the pictures I took didn't turn out very good, but here is the finished product.
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