Marc's Smoked Carnitas Tortas
Marc (@ales.n.tails)
9
20 minutes
8 hours
Mexican
Entrée
t's Torta Tuesday! Skipped the tacos this time for something a little different. I smoked a pork shoulder seasoned with a mustard binder and @freshjax Authentic Taco Mexican Blend in my @chargrillergrills Grand Champ XD using @bbcharcoal and a mix of @westernbbqwood hickory and cherry. Every 45 minutes, I spritzed it with a mix of beer and apple cider vinegar until I wrapped it during the stall with orange and onion slices. Once my @thermopro TempSpike hit 203⁰, it was ready to rest before pulling. Then, we loaded toasted bolillo rolls with refried beans, sour cream, tomato, onion, shredded cabbage, and my homemade chipotle hot sauce. This is definitely going to be an addition into our meal rotation!
Ingredients
1 Pork Shoulder (approx. 7-9 lbs.)
FreshJax Authentic Taco Mexican Blend
Yellow mustard
1 orange, sliced
1 white onion, sliced
1 cup apple cider vinegar
1 cup beer
8-10 bolillo rolls (toasted)
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Roma tomato
White onion
Shredded cabbage
Sour cream
Hot sauce
Directions
The night before, pat the pork shoulder dry and score the fat cap in a diamond hatch pattern.
Apply a thin layer of yellow mustard for a binder and season all over with the Authentic Taco Mexican Blend. Refrigerate overnight, uncovered.
Mix 1/4 cup of the apple cider vinegar and 1/4 cup of the beer and put into a spray bottle.
Preheat your smoker at 250°-275° (a mix of hickory and cherry wood work well) and place a foil pan with the remaining apple cider vinegar and beer under the grate where the pork will be.
Smoke the pork shoulder until it hits 203° internally, spritzing with the spray bottle every 45 minutes.
When the pork hits the "stall," (where the fats are breaking down and the internal temperature increase slows down significantly, usually around 145°-165°), wrap the shoulder in butcher paper (or foil), spritzing the inside of the paper and placing orange and onion slices on top of the pork, and finish in the smoker until the target temperature is reached.
Take the pork out to rest and place in the oven or an insulated cooler for 1-3 hours.
Shred the pork, construct your tortas, and enjoy!
