Authentic Tex Mex Recipes Part 21: Smoked Pork Belly Carnitas
We were making oven carnitas for a work assignment last week, and could not help but dream of how good they would be if cooked over a wood fire. Once we got back on the ground in New Orleans we hit the backyard and knocked out a quick batch
A Recipe For Smoked Pork Belly Carnitas
1 12lb Pork Belly (if it’s available find a local source for heritage pork)
¼ cup Kosher Salt
¼ cup Black Pepper
Method
Build fire in smoker (for this project I used Hickory wood and Kingsford briquettes)
Thoroughly combine salt and pepper
Sprinkle combination all over belly
Place belly, fat cap side down, on smoker
Roast for 5 hours flipping once at 3 hour mark
Remove from smoker and allow to cool for 30 minutes
Roughly chop meat into 1″ chunks, slabs, and bars
Notes: