Mexican Carnitas Boston Butt

Bring water to the boil with salt, honey, all the spices, red onion (cut in half) and orange peel/juice.

Let steep for 10 minutes, then cool completely.

Place the meat in the brine (fridge, 24 hours). Then rinse briefly and pat dry well.

Set your Smokey Bandit pellet grill to 110°C with fruity pellets (apple, cherry or gourmet blend). The pellet grill holds exactly 110 degrees, and stays precisely at this temperature for up to 35 hours.

Tip: You can also use a smoke tube with fruit pellets for even more smoky aroma.

Rub the meat with cumin, smoked paprika powder, oregano and black pepper.

Wrapping for a soft bark: smoke to 74°C core, then wrap tightly (butcher paper or aluminium foil).

Without wrapping for a crunchy bark. As I did it, just let it keep cooking without wrapping.

Keep cooking until 92-95°C core temperature, then rest for at least 45 minutes.

This Boston Butt spent 24h in the brine, and about 15h on the Pellet Grill, beautiful bark. Result: crunchy on the outside, tender and super flavourful on the inside.

Pull the meat into juicy pulled pork.

Grill portions at 230-250°C on a cast iron plancha or grate.

Use beef tallow for an extra flavourful and crunchy effect.

Let one side crisp up calmly, without moving it too much.

Grease your griddle with beef tallow and briefly warm the tortillas on the kamado.

Top with carnitas, pickled onion, coriander and lime juice. Optionally spread with sour cream.

Extra delicious with a spoonful of reduced cooking juices or a drizzle of honey or orange juice over the taco.

Enjoy!