CK'S WEST COAST PULLED PORK AND CARNITAS
THIS RECIPE COMES FROM A LONG TIME F&H CO. SUPPORTER, CASEY KEEFE OF IAFF LOCAL 1507 IN SOUTH SAN FRANCISCO, CA. NOT ONLY DID HE PROVIDE A PULLED PORK RECIPE BUT ALSO A "CARNITAS" VARIATION AS WELL. CARNITAS LITERALLY TRANSLATES TO "LITTLE MEATS", AND IS A MEXICAN DISH CONSISTING OF TENDER PORK, BRAISED SLOWLY AND PILED ON A CORN TORTILLA WITH CILANTRO, ONION AND SALSA.
WHILE I LOVE TO GET THE SMOKER GOING AND COOK A PORK SHOULDER LOW AND SLOW, THESE RECIPES ARE PERFECT FOR THE HOME AND THE FIREHOUSE!
AND FOR TOMORROWS' THROWDOWN THURSDAY WITH THE FIREFIGHTER THROWDOWN I TOOK THE CARNITAS RECIPE AND MADE IT A LITTLE HEALTHIER. STAY TUNED FOR THE RECIPE TOMORROW AT 9 E.S.T!
WEST COAST PULLED PORK
INGREDIENTS:
1x PORK SHOULDER/BUTT, BONE-IN OR BONELESS, 3-4 LB
3x GARLIC CLOVE
1x YELLOW ONION
1 - 2x BBQ SAUCE BOTTLES (your choice, I recommend Kinders Exxxtra Hot if you can get it)
BUNS(goes REALLY good on King's Hawaiian dinner rolls as sliders or the King's Hawaiian sandwich buns)
KOSHER SALT (or seasoning of your choice, I prefer Pappy’s Hot Spice)
BLACK PEPPER
PROCEDURE:
Dry rub pork shoulder with kosher salt and black pepper. Feel free to substitute the salt with a seasoning that you may like (e.g. Pappy's, Cow Camp, Santa Maria, etc.) Thinly slice up onion then layer in bottom of crock pot, about 1/2 to 1". Finely chop garlic and sprinkle on top of onion bed. Place the pork shoulder in the crock pot (fatty side up if possible) and add approximately 16 – 24 ounces of Dr Pepper (2 – 3 cups), trying to avoid rinsing the rub off of the shoulder (some will inevitably rinse off). Set shoulder/butt to cook on "low" for 8 hours (best done overnight or early in the morning). Crock pot temps vary and it may be ready in as few as 6 hours, but shouldn't take more than 8.
Get out a 9 x 13" Pyrex (or other glass baking pan) or a cutting board (preferably wood as to not melt a plastic one). Using a couple of forks, QUICKLY lift the shoulder out of the crock pot and onto the baking pan/cutting board. It will most likely start coming apart as you lift it out, so it must be done quickly. Using the two forks, shred the pork apart until it reaches desired consistency (some like it stringy, some like it chunky). Be sure to remove the fat cap, gristle, and shoulder blade bone. Using a straining spoon, remove the onions from the crock pot and add to the pulled pork. Drain the remaining broth from the crock pot. Place the pulled pork back in the crock pot and add BBQ sauce. Add enough BBQ sauce and stir to give the pork a nice saturation without making it too "soupy". You may add more as needed, so I recommend starting with less and adding as you see fit. Allow the pork to cook on "low" for 2 - 4 hours, or until desired taste is reached. Stir every 30 mins to 1 hour to prevent burning. The longer time will give more flavor.
Note that this recipe will make a TON of pulled pork, filling the 9 x 13" dish. Can easily feed 6 - 8 people or 5 firemen.
MEXICAN STYLE PULLED PORK - "CARNITAS"
INGREDIENTS:
1x PORK SHOULDER, 3-4 LBS
2x MEDIUM WHITE ONION, 1 FOR PORK AND 1 FOR TACOS
1x 11OZ. CAN OF CHIPOTLES IN ADOBO SAUCE
2x 12OZ. CANS OF DR. PEPPER
CORN TORTILLAS
CILANTRO
SALSA
SALT
BLACK PEPPER
BROWN SUGAR
PROCEDURE:
Dry rub pork shoulder with salt and black pepper. Thinly slice up onion then layer in bottom of crock pot, about 1/2 - 1". Pour in can of chipolte peppers and sauce. Place pork shoulder in the crock pot on top of onions and peppers (fatty side up if possible) and add 2 12oz cans of Dr Pepper, trying to avoid rinsing the rub off of the shoulder (some will inevitable rinse off). Sprinkle in 2 tbs brown sugar into Dr Pepper. Set shoulder to cook on "low" for 8 hours (best done overnight or early in the morning). Crock pot temps vary and it may be ready in as few as 6 hours, but shouldn't take more than 8.
Get out a 9 x 13" Pyrex (or other glass baking pan) or a cutting board (preferably wood as to not melt a plastic one). Using a couple of forks, QUICKLY lift the shoulder out of the crock pot and into the baking pan. It will most likely start coming apart as you lift it out, so it must be done quickly. Using the two forks, shred the pork apart until it reaches desired consistency (some like it stringy, some like it chunky). Be sure to remove the fat cap, gristle, and shoulder blade bone. Leave the Dr Pepper "sauce" in the crock pot. Using a straining spoon, remove the onions and peppers from the crock pot and place the peppers on a cutting board while placing the onions in with the pork. Mash-up the peppers using a spoon and then add to the pork. Return the pork, onions, and peppers to the crock pot and "sauce". Stir everything together and cook on "low" for 2 - 4 hours, or until desired taste is reached. Stir every 30 mins to 1 hour to prevent burning.
Serve the pork on warm corn tortillas then add chopped cilantro, onions, salsa.