1123 days ago
- 1 boneless pork butt 4 to 6 lbs (you can use a bone in also)
- 2 Tbsp Adobo dry seasoning; or to taste
- 1/2 tsp Spanish paprika; or more to taste
- 1/4 Bunch of fresh cilantro, chopped; or 4 Tablespoons of dry
- Salt/pepper to taste (the adobo does have salt in it)
- 2 small cans of green salsa verde
- Cut the pork into 2" pieces leaving the fat on.
- Put chunks in a glass 9x14 pan or foil is ok too.
- Add the dry ingredients and 1 can of the salsa verde and toss together.
- Place in 225°F preheated smoker and smoke with 1 or 2 pucks of your choice. Don't worry if the pork starts to cook a little.
- When done smoking, take pork to kitchen and toss together leaving all the liquid with the pork.
- Cover with foil and bake at 300°F for 3 hours. After 1 1/2 hours toss pork, and replace foil (do not drain liquid).
- After baking for 3 hours, remove foil toss pork, and bake for 30 minutes more. The liquid should start to render down.
- After the first 30 minutes toss pork again and return to oven for another 30 minutes until you have some crunchy pork areas. The liquid should be just about gone.
- Remove pork chunks from pan and shred with 2 forks. You can add another can of the green salsa verde when the pork is shredded (this is optional).
- Serve on large flour tortillas.
Comment by Buck36:
Nepas' carnita recipe is incredible. I make it all the time and thought it would make a good addition.
You can serve carnitas many ways. They can be eaten as a main dish with beans on the side or as the filling in tamales, tacos and burritos or with salsa as a snack.