]A couple of days I ago I made some St. Louis Style Ribs, and ended up with about 6lbs of rib trimmings.
Today I decided to turn those trimmings into Carnitas. I removed the bones, and chopped the pork into approx. 1” cubes. Then I put the cubes of pork into a 2 gallon baggie.
To this bag I added:
Oranges, Cilantro, Limes and Onions
Add in the spices:
1 Tbl Cumin
1Tbl Chili powder
1 Tbl Smoked Hickory Salt
1 Tsp Chipotle powder
1 Tsp granulated garlic
Then I closed the bag up (with as much air removed as I could get out) and mixed everything up. Making sure to squeeze the limes & oranges in the process to release their juice.
Then it all goes into a foil pan.
Then the foil pans went into the smoker that was cranked up to 350F.
After a hour in the smoker uncovered (every 30 min toss the pork to make sure the top pieces get a chance in the rendered fat in the bottom of the pan)
After a total of 4 hours in the smoker, I topped it with foil and cooked for another hour.
Here it is fresh out of the smoker
I fried up a couple of corn tortillas and garnished with an orange slice, limes and cilantro.
This is a fantastic combination. You could taste the both the citrus elements and the pork was as tender and flavorful as could be.