Marius Johnston's Smoked Carnitas
April 29, 2019
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 chipotles in adobo sauce
- 2 bay leaves
- 1 can beer
- 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 Grandma's chili powder
- (3 oz)
- 1 ounce pasilla chili powder
- (this is a must)
- 2 teaspoons cayenne pepper
Directions
- Step 1 art 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