smoking smoking my first pork butt for pulled pork..........

Katrina

Katrina

I have a pork butt that I want to smoke for "carnitas" burritos.
Should I brine the meat first? Never smoked a butt before.

ANY tips would be VERY welcome!!!!

Kat!
 
Carnitas style would be braised, shredded, then the shreds are roasted until they caramelize. Pulled pork American BBQ style is smoked, then shredded. Do you want to do a combo here... smoke-shred-roast?
 
I brine mine for a day with water salt sugar garlic and pepper. Then smoke it over low heat (with hickory) at about 225F until the internal temp is around 190F-200F. Then take it off and let it rest for a half hour. Shred it up, then if you want to roast it to crisp it up, put it in the oven for about 10-15 minutes at 450F. Take it out and apply whatever sauce you like. I prefer a simple vinegary hot bbq sauce.
 
I say if you're going to BBQ a shoulder, don't ruin it by making carnitas. Carnitas are good, but not as succulent and juicy as pulled pork. However what I would do is go half and half. Put half of that pulled pork aside, then, take the other half, put it on a baking sheet, spray it with apple juice, and roast it until crisp. When done mix the two together. You'll have succulent and crispy shreds all together, which will make great burritos or tacos with some dry cole slaw (just shredded cabbage and carrots, and a few dashes of red wine vinegar, salt, and pepper), hot sauce, and whatever else you add.

Make sure you let the meat plateau. While all the innards are breaking down and fat is melting the temp will not rise. It will stay like this for hours. When it begins to rise it has finished plateauing, take it out when it hits the desired final temp (195 and up a bit. Would not pass 205. 200 is good.). This is when it is pullable to make pulled pork. Take it out to early and it's slice-able and dice-able. Too late, dry.

Use a good coating of rub and keep it moist with a spritz of apple juice and you won't need any sauce. A little sugar in the rub for a good bark.

Tip: Shred half and roast while pulling the other half to keep it all warm instead of pulling it all first.
 
Please post pics and recipe when done.
 
Currently brining until morning, then into the smoker with hickory chips for about 6 hrs, then (due to lack of enough charcoal) it will go tightly wrapped in foil in a LOW oven for about 4 more.

Planning on using in burritos, any sauce ideas for the meat once shredded?

Kat
 
Pineapple BBQ sauce. You get that Mexican al pastor flavor, and BBQ flavor.
 
I found this for you for al pastor:

2 ancho chiles
1 guajillo chile
1 bay leaf
3/4 C fresh pineapple
1/2 onion
1 Chipotle chile (in adobo sauce)
1 Tbs adobo sauce
1 Tbs vinegar
5 cloves of garlic
1 Tbs + 1 tsp kosher salt
1 1/2 tsp cinnamon
1/2 tsp oregano
1/4 tsp achiote paste (or 1/2 tsp paprika)
Source
To make it BBQ sauce add some tomato paste, more vinegar, molasses.
 
Katrina said:
In the smoker 9:25 over mesquite chips not hickory like I thought.
Click to expand...

I love mesquite! It's a quicker burn but good intense smoke. I use it often mixed with apple chips for smoking salmon and get a subtle spicy/sweet smoke. Looking forward to the pics!
 
ok....about the picts.
I have no GOOD excuse, but I didn't take any pictures :(
Smoked it from 9:25 til 1pm, then braised it until 5pm. WOW... nice smoke ring (is that the term?). Then I defatted it and pulled it apart.
put a big wad in a cast iron skillet under the broiler so it would crisp up a little and WOW AGAIN!

Had it over cilantro-lime rice, black beans, fresh quac, salsa, and Fatalii hot sauce!

I feel like a dog tick right now!

Thanks everyone!

Kat
 
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