Pork shoulder (butt) rubbed and grilled on very low heat for 10 hours. Topped with salsa verde, guacamole, and cojita cheese makes for some great carnitas.
Ingredients
1 5 poundpork butt, shoulder cut. If you get a full pork shoulder (~10 pounds) you can just cut it in half or do the whole thing if you need to feed a million people.
Flour Tortillas
1Red onion
2limes, juice only
⅓Cupspice rub, below
Salsa Verde, below or jarred is okay
Cojita Cheese, crumbled
Radishes, sliced thin (optional)
Guacamole, below
Spice Rub: Enough for a 5 pound pork butt
1Tablespoonskosher salt
2Tablespoonsbrown sugar
1Tablespoonpaprika
1Tablespoonred pepper flakes
1Tablespoonground cumin
Salsa Verde:
1poundtomatillos, halved
½white onion, roughly chopped
3clovesgarlic
2-3jalapenos
1lime, juice only
1handful of cilantro
Pinchof salt
Basic Guacamole:
4 avocados, pitted
2shallots, minced (you can also use red onion)
2serrano peppers, minced
1clovegarlic, minced
1handful cilantro, minced (optional)
1-2limes, juice only
Pinchof salt
Instructions
For rub, mix ingredients in a bowl.
Butterfly pork butt but leave a piece attached. Don’t cut it completely in two. Cover entire butt with rub. Let sit overnight in the fridge.
Preheat grill to 250 degrees. Use an oven thermometer to ensure even temp.
Cook pork butt for 8-10 hours on grill, rotating every 2 hours.
Once butt hits 190-200 degrees, it’s done. Then wrap in tin foil and let sit for 30-45 minutes.
Use two forks to shred pork butt into strips.
As an optional step, mix in 1/4 cup of melted butter in with pork and broil the meat for a few minutes on high to really crisp up the carnitas.
Serve with tortillas, guacamole, salsa, onions, cojita, and radishes.