Method: Pork Shoulder, used a Barbacoa Marinade (adobo chilies, lime juice, apple cider vinegar, salt, pepper, cumin, Mexican oregano, garlic, onion), Mojo style (orange juice, oranges, limes, garlic, onion, bay leaves). Let the pork sit over night in the blended marinade.
After marinade, smoked the pork at 250F for 11 hours using post oak pellets, until internal temp hit 201-203F (wrapped around 165F). I kept a tray under the pork during the whole cook that had the marinade from the night before to catch the drippings while smoking I would later use when pulling the pork.
Once it hit temp, I let the pork rest until temp got down to 165F. Started pulling the pork (the aroma while shredding at this point was insane, I had to sneak a quick bite). I poured back over the dripping tray that was spicy, smoky, deep pork flavor drippings, and with a touch of sweetness from the orange juice over the pulled pork.
In the end bringing food flavorings from Cuba, Mexico, and Texas together was one of the best things I have ever tried doing. Made an incredible taco. Cheers!
by runs_with_airplanes
5 Comments
Just from the headline I would have to say I would guess none of them are Ireland.
10/10 would eat! Good job.
Fuck those look so good
Looks awesome! What flavorings did you use in your crema?
