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Carnitas — which means "little meats" in Spanish — is a Mexican pork dish. An inexpensive, heavily marbled cut of pork, such as boneless Boston butt, pork shoulder or picnic ham, is braised or simmered for several hours with seasonings and lard until it is so tender that is can be shredded. At the end of cooking, the meat is roasted to make.
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Directions. Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF. Combine all carnitas ingredients, except the vegetable stock, in a Lodge Logic 6 Quart Enameled Cast Iron Dutch Oven. Mix ingredients by hand. Add just enough vegetable stock to almost cover the ingredients (3 cups). Place the dutch oven in the cooker, uncovered.
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Preheat pellet smoker to 225 F. Combine kosher salt, coarse ground pepper, paprika, chili powder and cumin into a spice shaker. Cover your pork shoulder in a thin layer of mustard, then liberally coat in the rub seasoning. Place on the smoker and let smoke for 4 hours.
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Mesquite-Grilled Carnitas Tacos (Per Serving): Calories: 970 Fat: 71 g (Saturated Fat: 22 g) Sodium: 2,080 mg Carbs: 84 g (Fiber: 4 g, Sugar: 7 g) Protein: 23 g. Founded in California in the 1980s, Chevys Fresh Mex is the lovable restaurant chain lauded for its flavorful mesquite-fired dishes and high-quality, farm-fresh ingredients. One menu.
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Coat with cooking oil and sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice. Place the orange and lime rinds in the container with the pork and refrigerate for 12 hours (typically overnight). Preheat the smoker. Preheat your smoker to 225 degrees F with your favorite hardwood.
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Put all of the pork chunks back into the pan. Cover with aluminum foil and place the pan back into the pellet grill. Bump the temperature up to 350° Fahrenheit and cook for 2 more house until the meat reaches an internal temperature of 195° Fahrenheit. Remove the pan from the pellet grill and take the foil off the top.
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Barvecue wood-smoked plant-based Carnitas are tender and deliciously seasoned with a hint of lime. The perfect plant-based meat for tacos, fajitas, burritos, enchiladas, and more! 6/10 oz • Plant-Based • Vegan • Gluten-Free • Non-GMO • KEEP FROZEN Ingredients: Water, Barvecue Protein Blend (Whole Soybean, Sweet Potato)
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The Cook. Add some hickory wood to your coals or smoker then let it cook at 250F for three to four hours. All the liquid will be absorbed into the pork making it extremely tender. Remove from grill or smoker and then pull the port apart using two forks. If it is not easy then let the pork cook longer.
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Preheat oven to 300. Place the shredded pork in a large shallow baking pan. Pour up to 2-3 cups of the degreased cooking liquid over the pork. Bake uncovered for 30 min. or until crispy pieces appear on top. Remove from oven and stir. Return to oven for 20 minutes or until crispy pieces appear again on top.
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Step 4: Add in enough stock to leave about 1/2 inch of the pork above the liquid level, and the lard. Step 5: Place the dutch oven on the grill over indirect heat, with the lid off the dutch oven. Close the grill's lid and allow the carnitas to smoke and braise for three hours, stirring every hour. Step 6: Remove dutch oven from the grill and.
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Bring the pan inside and let it rest for 10-15 minutes. Now that the pork has rested for a few minutes, remove it from the braising liquid and place on a platter. You can reserve the liquid for later use if you plan on reheating the pulled pork. Strain the liquid and let cool. Skim the fat off the top and refrigerate.
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Make the braise. Add bay leaves, onion, garlic, lime juice, orange juice, and chicken stock to the skillet with the chicken. Bring to a boil. Smoke. Move the skillet over to the indirect heat side of the grill if using a charcoal grill, or place the skillet in your preheated pellet grill. Smoke for 1 1/2 hours.
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Combine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges. Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
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Raise the smoker temp to 300-325 degrees F. Braise for 1 hour to 1 hour 20 minutes. Pour the Mexican Coca Cola into the roasting pan with the pork. Continue to smoke for about 30-45 minutes at 300-325 degrees F, or until pork is tender. Carefully remove the roasting pan from the smoker.
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Microwave beer/broth in a 2-cup glass measuring cup on high for 1 1/2 to 2 minutes. Pour beer/broth over pork roast. Do not stir. Cover and cook on high for 6 hours. Remove meat from the slow.
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Place back in smoker and increase temperature to 350°F (180°C). Smoke until internal temperature is 200°F (94°C), about 3 hours. Heat a cast iron skillet on the grill. Drain the pork butt and break it up into smaller, pulled pieces. Finish the carnitas on the cast iron skillet until the edges crisp up, about 5 minutes.