Grilled Carnitas


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I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

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Every time I eat at a Mexican restaurant, I have to decide if I want Carnitas or something else on the menu. To say Carnitas is my favorite Mexican dish would be an understatement. This Grilled Carnitas recipe is a perfect marriage of one of my favorite hobbies and one of my favorite dishes!

Trim the fat off a pork shoulder and cut it into two inch chunks.

Season the pork with:
– Salt
– Pepper
– Paprika
– Cumin
– Chili Powder
– Garlic Powder
– Lime Zest
– Onion Powder
– Cayenne Pepper

Coat your Dutch Oven generously with vegetable oil. Put it down on the coal rack and position your coals around it. Drop the pork chunks and brown them in the Dutch Oven for 8-10 minutes or until they are browned on all sides. Add 1/2 cup of minced garlic, 1/2 cup of chopped jalapenos, and 1 cup of diced onions. Pour two Coronas over the meat. Put the lid on the Dutch Oven and the cover on the grill. You want the internal temperature of the grill to hold steady at 350-375 degrees.

Let the meat simmer in the Dutch Oven for about two hours. The Corona will reduce pretty quick. After about 30 minutes, add two cups of chicken stock or broth. After than reduces, add two more Coronas. The meat needs to simmer for about two hours.

Coat a cookie sheet with vegetable oil. Remove pork chunks from the Dutch Oven and put them on the cookie sheet. Shred the meat with a couple forks and spoon some of the liquid from the Dutch Oven over the meat. Put the cookie sheet on the grill for about 20 minutes, long enough to add a light crisp to the meat.

Remove and serve on flour tortillas and southwest coleslaw. Squeeze lime juice over the meat right before you eat it. Add rice, beans, salsa, hot sauce, sour cream, and all your favorite Mexican sides and wash it down with cold Corona!

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