Wild Boar carnita recipe needed

[5O-Moose]

Taking the guys out on a fishing trip, I need a good recipe to help soak up the barley waters. Kind of thinking about a crock pot. A smoker is also available. I have two 4lb pig shoulders to use, don't know if there boneless, any suggestions please. Thanks - Mark

[langararocks]

Insanely Great Smoked Carnitas:

1 Boston Butt, bone-in, about 5-6 lbs.

2 cups fresh squeezed orange juice
8 cloves garlic cut in half



For The Rub:

3 Tablespoons Chili powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Cumin
1 Tablespoon Coriander
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne pepper

For The Mop / Sauce

1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub

1. Place roast in a container with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
3. Make the rub by mixing together all the ingredients in a bowl, set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours
4. Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done
5. I use a Traeger and smoke it for 3-4 hours then increase the temperature to around 250. I smoke with fruit woods but you can use what ever you like, You can also set up a grill for indirect grilling, medium hot,
6. Cook the roast while liberally mop the roast with the mop sauce about every 45 minutes to an hour till the roast is around 185° in the center.
7. Pull the roast and wrap in aluminum foil the temp will conitue to rise around 190-195 in the center
8. When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
9. Ladle the remaining mop sauce over the shredded pork.


I have made it many times and it is very tasty I usually do two pork butts at a time.

Enjoy

P.S. The beer isn't necessary but its tasty.

[5O-Moose]

Originally Posted by langararocks

Insanely Great Smoked Carnitas:

1 Boston Butt, bone-in, about 5-6 lbs.

2 cups fresh squeezed orange juice
8 cloves garlic cut in half



For The Rub:

3 Tablespoons Chili powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Cumin
1 Tablespoon Coriander
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne pepper

For The Mop / Sauce

1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub

1. Place roast in a container with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
3. Make the rub by mixing together all the ingredients in a bowl, set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours
4. Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done
5. I use a Traeger and smoke it for 3-4 hours then increase the temperature to around 250. I smoke with fruit woods but you can use what ever you like, You can also set up a grill for indirect grilling, medium hot,
6. Cook the roast while liberally mop the roast with the mop sauce about every 45 minutes to an hour till the roast is around 185° in the center.
7. Pull the roast and wrap in aluminum foil the temp will conitue to rise around 190-195 in the center
8. When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
9. Ladle the remaining mop sauce over the shredded pork.


I have made it many times and it is very tasty I usually do two pork butts at a time.

Enjoy

P.S. The beer isn't necessary but its tasty.

Thanks a ton! Two questions for you, what initial smoking temp do you start out at, and what size shoulders do you use. The two I have are around 4-5lbs. Thanks again -

Mark