Asked the Mrs. to get a shoulder to throw on the smoker for carnitas tacos….she came home with these. Any tips on cooking? Crock pot, pressure cooker or still smoke low and slow?
by Abuck71588
Asked the Mrs. to get a shoulder to throw on the smoker for carnitas tacos….she came home with these. Any tips on cooking? Crock pot, pressure cooker or still smoke low and slow?
by Abuck71588
7 Comments
Microwave at 50% for two hours.
Boston butt is a part of the shoulder, smoking low and slow is fine.
Rub them with some seasoning you like for carnitas and smoke them to the same internal temp as a butt.
Use similar for carnitas or birria all the time. Pressure cooker is the way to go. Throw it in there with your veg/spices. (Rehydrated dried chilis, onion, tomato garlic – roast before hand for best results but not 100% necessary) It will shred nicely and you can blend the cooking liquid and solids to make the broth.
I bought a pound of ground beef last week to eat after the gym on an exhausting day. I seasoned heavily with some tex mex seasoning, and cooked and ate it with rice. After waking up at 4am and spending 5 hours on the toilet, I inspected the discarded packaging for my beef to see if maybe it was spoiled.
Imagine my surprise when I realized It wasn’t beef, it was pork. Make sure you cook it, thoroughly, otherwise you risk pissing from your ass for 5 hours straight.
That expensive for pork butt. If they were sliced thin, they’d be great chops.
Jerk marinade overnight. Smoke low and slow for 4 hours. Aim for 185 -190 internal