Folks, this how you do it, me doing this for years. Excellent! Once wrapped, your oven can also finish the braise easier. Only difference I shred it all before crisping a portion, saving the lard (a must) and vacuum seal and freeze into smaller portions, just my wife and me. Swear, even 1 year later, you cannot tell. Bonus is carnitas in a very short time, just thaw and crisp it. Sous vide really quickens the thaw/reheating. Pork shoulder is SO forgiving, just go do it!
This is pretty much how I cook pork shoulder minus the citrus. We love to make pulled pork nachos with key topping ingredients being bbq sauce, sour cream and coleslaw. You can still add the usual chopped tomatoes, olives and jalapeños. Actually, I think I’ll go pull some out of my freezer. I vacuum seal it in about one pound amounts.
Those carnitas are looking amazing:) I have been using a recipe from my grandmother that calls for a couple of oranges and a Mexican Coca Cola. I like what you are doing, keep the tasty food coming.
Was gonna make that exact recommendation. Mexican Coke since it has real sugar and some sliced oranges and sliced onions in the pan when you do that braise step. It’s delicious and you can put those onions in the tacos.
Again, you have not disappointed me, thank you for this, I have cooked Pork Butt, but you pushed it up a notch or three :-) Thank you for this video. I'm saving it.
Not bad - double the orange and add a bit more cumino. Rock on. Have you tried making some corn torts in your cast iron, it will make a world of difference in those tacos. Just remember to use as hot of water as you can stand when mixing the corn, salt and manteca or any other finely ground corn flower.
I made this recipe this weekend for a Mexican themed NASCAR event. Only change for me is I didn't braise. I got a great great bark and wrapped in foil at 185 to finish. Everyone loved it!
I’m gonna make this on Saturday. I’ll come back and tell you how it went. I will do one thing different… when I braise I’m going to use pork lard that I’ll be smoking alongside the pork butt instead of the oil. Add more smokey pork flavor to it 🤤
I just tried this yesterday and it was fantastic! I did want to try to inject, was thinking of just making extra marinade to inject with. Have you tried this? Or would you recommend a different injection?
Hi looks great just I would like to know if you can explain also if we put the pork indirect fire or direct fire I think is very important to know that . Great video. Thanks
I like the back drop almost looks like mt. Rainer....😅🤣 im on your channel for my leftover pull pork ideas since I'm de only one at home eating 7lb of pull smoke pork wife and kids don't like it.. only pizza and McDonald's.. its ok my coworkers buying the rest even when I say its free... thank you for the video idea..
A two-gallon zip lock bag would work and probably be a little easier to store in refrigerator. Place in a disposable pan to prevent possible leakage in the fridge!
Hi, I'm trying this recipe as we speak.... I've got the pork butts marinating. Im doing two pork butts so when I go to braise the pork in the foil pans with the Bay leafs, do I double the amount of oil or just leave it as a half a cup? Thanks
Half of the pulled pork I make ends up as tacos or enchiladas, quesadillas, etc. anyway so I'll try this combo next time because why not smoked carnitas? I use a Weber Smokey Mountain charcoal cooker. Maybe I missed it but what wood/blend pellets did you use or recommend?
@Hey Grill Hey, random question. Due to the richness of this dish, any recommended sides (to use the smoker with as well)? Obviously I’m thinking rice, beans, etc....However, since it’s obvious you know your way around the patio/kitchen/grill, I’m curious on your thoughts. Thanks!
I know my question has nothing to do with this video but I thought I saw one of your videos making bacon wrapped dill pickle chips but I can't find that video. Help!
Folks, this how you do it, me doing this for years. Excellent! Once wrapped, your oven can also finish the braise easier. Only difference I shred it all before crisping a portion, saving the lard (a must) and vacuum seal and freeze into smaller portions, just my wife and me. Swear, even 1 year later, you cannot tell. Bonus is carnitas in a very short time, just thaw and crisp it. Sous vide really quickens the thaw/reheating. Pork shoulder is SO forgiving, just go do it!
This is pretty much how I cook pork shoulder minus the citrus. We love to make pulled pork nachos with key topping ingredients being bbq sauce, sour cream and coleslaw. You can still add the usual chopped tomatoes, olives and jalapeños. Actually, I think I’ll go pull some out of my freezer. I vacuum seal it in about one pound amounts.
Excellent recipe, I turned out great
Looks amazing. I do have a complication though, at my house one corner of the pork roast always “disappears” while it’s resting.
I have the same problem. I'm convinced that pork tasting gremlins are responsible
11 Hrs later I have the most delicious pulled pork on a rather large plate. Thankyou so much for the inspiration.
I'm definitely going to give this recipe a try.
Just made this today and it was fantastic. So far you’re 4 for 4 with me and my bunch.
I made this and wow it amazing! You're an excellent chef!
Really really great recipe! Cooked it in the weber kettle and it turned out absolutely perfect!
about to prep the marinade, doing this tomorrow!
its was amazing! too bad i cant send a pic to this comment... i also smoked a mexican street corn dip
Making this today hahaha thanks again!!! Love watching your videos
Wow, looks delicious!!
I've only been smoking a few weeks but I did your recipe for pork belly twice and adored it. Gonna try pork butt this week.
I tried this recipe. And I have to say, it came out great. Two thumbs up!! Thank you
As a Mexican who cooks real carnitas
Your recipe/take on carnitas.. is amazing..🌮
this show is a complete blessing! thank you for taking the risk of Hey Grill Hey.
Yummy!!!!!!
Cheers from Arkansas!!
Just watched Sam the Cooking Guy today. Made Mexican cheese sauce that he used for pouring over an open face carditas, so this was perfect timing.
Made these last night, was absolutely awesome, thanks for the recipe!
Making this today, but I added a quart of orange juice to the marinade yesterday. Marinated for 18 hours
Those carnitas are looking amazing:) I have been using a recipe from my grandmother that calls for a couple of oranges and a Mexican Coca Cola.
I like what you are doing, keep the tasty food coming.
Was gonna make that exact recommendation. Mexican Coke since it has real sugar and some sliced oranges and sliced onions in the pan when you do that braise step. It’s delicious and you can put those onions in the tacos.
@@corey1788 Now I'm hungry:)
@@juanar6233 I get hungry every time I watch one of these videos.
Simplistic genius. Great twist on one of my favorite things to eat! Why didn't I think of that! Stealing this one..
awesome! thanks.
Again, you have not disappointed me, thank you for this, I have cooked Pork Butt, but you pushed it up a notch or three :-) Thank you for this video. I'm saving it.
Not bad - double the orange and add a bit more cumino. Rock on. Have you tried making some corn torts in your cast iron, it will make a world of difference in those tacos. Just remember to use as hot of water as you can stand when mixing the corn, salt and manteca or any other finely ground corn flower.
I made this recipe this weekend for a Mexican themed NASCAR event. Only change for me is I didn't braise. I got a great great bark and wrapped in foil at 185 to finish. Everyone loved it!
Just what I was looking for. I’m definitely going to try this.
Going to try this this Saturday!!
Question.. do you spray the pork butt with orange juice or mix of things during the first phase of smoking?
Will be trying tomorrow in the am. Super excited. Used your marinade just gonna tweak my dry rub. Thanks for all you do!
No one cares
@@dabbkingyour mother cares
Gonna be doing this on Thursday wish me luck lol
Trying my second go at this. The first try pork came out great, but I I believe slipped in a few areas. Thanksgiving 2023 we will give it another shot
This looks fantastic! Sounds like a future traco Tuesday for the family is in order!
Это невероятно аппетитно выглядит! Вы супер!!!❤
Made this carnitas (nachos) recipe tonight and everyone loved it!
I’m gonna make this on Saturday. I’ll come back and tell you how it went. I will do one thing different… when I braise I’m going to use pork lard that I’ll be smoking alongside the pork butt instead of the oil. Add more smokey pork flavor to it 🤤
Made burritos with this recipe and loved it!
Oh wow! Looks like I know what I am eating this weekend.
I just tried this yesterday and it was fantastic! I did want to try to inject, was thinking of just making extra marinade to inject with. Have you tried this? Or would you recommend a different injection?
That looks awesome, thanks for sharing 🥰
"I recommend keeping as much of your pork butt whole..."
Love the recipe! I've been chuckling over this sentence all morning
How do I save this?
I'm multitasking, and "pork butthole" really grabbed my attention, too, lol.
I admit that I had a Beavis & Butthead moment there, too. Doesn't take anything away from a first class recipe, though.
This looks terrific. Will have to try it!
This looks absolutely amazing 👏!
Gonna try this! Thanks again! Any chance you can do your cooking demos on Sundays? Some locals would love to come to a live demo!
Demos are very rare for us. Stay tuned and maybe we will have one that’ll work for you in the future!
Made this the other day. Was a hit with the family. Will definitely make again!
👍I’ve done that myself many times with leftover pork shoulder!
Super nice!!!! Love it!!
Making this today! I feel like I want a sauce so I am going to simply mix in some of the rub and powdered jalapeno into sour cream. Wish me luck!
This turned out fantastic! We're still enjoying the leftovers. Thank you, Susie, Todd, and the Hey Grill Hey team!
@@frankb6791 how was your sauce?
Another awesome recipe!
Great just had lunch now im starving 🤙🏾💯
I have had a pork shoulder in the freezer for a while. Now i know what im going to do with it. Thanks
Looks great! I'm putting out a leftover pulled pork tacos video tomorrow.
Well I know what I'm cooking this weekend! Can't wait to give it a shot!
Hi looks great just I would like to know if you can explain also if we put the pork indirect fire or direct fire I think is very important to know that . Great video. Thanks
Indirect!
🤦🏻♂️
Was considering smoking some type of meat this weekend I think I just figured out what that would be thank you
The smoked pork carnita meat works well as an amazing substitute for ground beef in enchiladas
I disliked this comment so I had an excuse to like it more then once.
Love the channel, you guys should do a cool cut metal logo that's backlit that is mounted to that back wall.
Oh we have a new studio space in the works that'll have all the bells and whistles! Stay tuned!
Nice recipe!! Curious, what wood in your smoker?
Are you using Hickory for your smoke wood? Something different like Apple? Thank you! I love your recipes!
I can't remember on this one. It was either almond or plum from Knotty Wood BBQ!
Need to try these out. I make the carnitas the traditional way. Maybe smoke half a small porky. 😂
I like the back drop almost looks like mt. Rainer....😅🤣 im on your channel for my leftover pull pork ideas since I'm de only one at home eating 7lb of pull smoke pork wife and kids don't like it.. only pizza and McDonald's.. its ok my coworkers buying the rest even when I say its free... thank you for the video idea..
A two-gallon zip lock bag would work and probably be a little easier to store in refrigerator. Place in a disposable pan to prevent possible leakage in the fridge!
Cool video.
Totally trying this. Just missing the salsa!!!
What disposable rubber gloves do you use & where do you get 'em? Thanks!
U GO GIRL / THATS BANGIN 🔪🇺🇸🔥💨
Hi, I'm trying this recipe as we speak.... I've got the pork butts marinating. Im doing two pork butts so when I go to braise the pork in the foil pans with the Bay leafs, do I double the amount of oil or just leave it as a half a cup? Thanks
Hey Grill Hey....SUBSCIBED @ 6:32!...Shred-tastic!!
What purpose does the oil in the marinade serve?
Saved!
Looks like an 11 out of 10! Can't beat pork carnitas! Can't wait to try this one
When you check the temp, do you pock the thermometer through the foil?
Yes!
Some salsa would complete that perfectly
Do you spritz at all while smoking the meat?
Not usually. It’s rare when I do and only when it looks dry.
What kind of wood did you use for the smoke?
We had either almond or plum in this one!
Neither she used pellets
Instead of foil pan can you use a covered Dutch oven ?
Sure!
Do you spray it with anything during the first cook?
Nope!
whats yhe difrence between mexican oregano and regular
Half of the pulled pork I make ends up as tacos or enchiladas, quesadillas, etc. anyway so I'll try this combo next time because why not smoked carnitas? I use a Weber Smokey Mountain charcoal cooker. Maybe I missed it but what wood/blend pellets did you use or recommend?
I'm really liking the plum pellets from Knotty Wood BBQ!
Why oil? What flavor would oil add?
@@str8chevys913 Thank you.
Link to the brine bucket please
nice job. are you in Alb, NM? looks like the mountains behind.
Lots of people like to ask where I live on the internet but I can't reveal that information. I'm sure you understand.
Wow
Solid!
@Hey Grill Hey, random question. Due to the richness of this dish, any recommended sides (to use the smoker with as well)? Obviously I’m thinking rice, beans, etc....However, since it’s obvious you know your way around the patio/kitchen/grill, I’m curious on your thoughts. Thanks!
Yes!!!!!!
Wow!!!!!!
NICE!!!
That looks like a super easy recipe to put together. To bad I don't have any pork butt, but I do have brisket...
Pork 🐷
Pork carnitas seasoning
1 tablespoon of brown sugar
2 teaspoons of kosher salt
2 teaspoons of course ground black pepper
1 teaspoon chili powder
1 teaspoon Garlic powder
1 teaspoon Onion powder
Half teaspoon cumin
Half teaspoon mexican oregano
Half teaspoon Mexican
Half teaspoon Cinamon
Half teaspoon ground Chipotle
Do you have TikTok’s and cooking stuff?
I do! It's a work in progress though.
You must be located in the high desert areas of the south... judging by the fence
hey girl hey is living in 2030 by mixing all her seasons in an empty shaker bottle. learned something new today
I also was not a fan of pork right upto 3yr ago I missed out yummy meat all these years.
Is that the Sandia, behind you?
Mine didn’t shred easily. Ending up having to chop it up. But was so delicious! Anyone know why it wasn’t super soft and shredding?
What temperature was it when it came off the smoker?
Someone help me out. What’s the purpose of the oil in the marinade? Esp avocado oil that’s flavorless. Just curious.
BBQ influencers do stuff that doesn’t always make sense. Some use baseless theories and others use stuff that they think takes it to a new level.
Do you find that the pork dries out due to not resting?
I don't! This one has plenty of moisture.
Does it matter if I have a bone in?! Thanks!
You'll be fine either way!
Thanks very much! I am currently making your receipt much apprenticed!
If I have 4lbs instead of 8, should I assume it will take about half the time?
I know my question has nothing to do with this video but I thought I saw one of your videos making bacon wrapped dill pickle chips but I can't find that video. Help!
That sounds interesting!! I actually don't have a video on that.
I can't help but wonder if the "save the pork BUTT WHOLE for later" comment was intentional?😂
"Sooo... That's what I am gonna do". Lol