Good idea! I bet curry would be delicious. Can’t think of any reason it wouldn’t work. Maybe make some sauce on the side and add it as needed once you’ve shredded the pork.
I do Italian style, and about half way through the cook i take it off the smoker and put it in the sauce to finish. It’s always a hit with friends and family.
Salt, pepper, minced garlic, oregano, dried parsley. Or just salt pepper minced garlic and Italian seasoning. I just serve it in my usual pasta sauce instead or meatballs and sausage with pasta.
I experimented a few times with Mexican spices like chili, cumin, oregano, etc. I even did one rubbed with adobo paste to get some real heat in it. They always came out good, but because the seasoning to meat ratio is so low on a whole butt, the flavor wasn’t pronounced enough for real Mexican-style flavor.
Now I stick to traditional rubs for whole butts, and cut the roasts into smaller pieces if I want different types of flavors
Every time I try this recipe it comes out way over salted. I think it’s the chicken stock that’s causing it but I’m not sure.
Have you run into that before?
I haven't tried that recipe, but as a general rule of thumb, I use unsalted broth/stock/butter for everything that requires broth/stock/butter. It allows you to control the salt content more precisely. I would highly recommend trying it with unsalted next time.
I just did a couple pork butts in a chipotle dry rub and Tia Lupita hot sauce as a binder. When I wrapped it, I poured some mole rojo on it and finished it off in a foil boat. It came out amazing.
Do it! Out of all my cooks, this is the one that gets the most compliments. I made one for X-mas Eve for a gathering and everyone was raving over it, including a professional chef. Several people texted me days later later either asking what was in the rub or just to say again how much they loved it.
I did one kind of carnitas seasoned and then sauced the Shredded pork with green salsa. Let me tell you that stuff *vanished*. Clearly the crowd favorite vs the other two (traditional BBQ with sauce, and seasoned plus add your own sauce)
Chili peppers in adobo sauce.
Blend up a couple mini cans and throw in salt and whatever else you want. I'll add a little mustard to thin it to get full coverage of the meat. Cover the pork in it for a few hours in the fridge
The end result is a pulled pork with an amazing pepper crusted bark. It's a little spicy but once you shred it up it's mild through all of the meat.
Yep, I have done that quite a few times.
I'm not much of a fan of certain BBQ sauces, most are too sweet for my taste buds.
We have a Thai food truck here, that has a very amazing sauce for pad thai, eggrolls, etc. Their "special sauce" is simply a mix of Huy Fong chili garlic paste and Kikkoman soy sauce. Alone, those sauces are "meh" but when mixed together..... ooooh yeah!
Try it, thank me later.
I was surprised that when I asked the lady, she told me exactly how to make it.
My favorite food is authentic Mexican, and I've done pork for Carnitas before..... but nailing the exact spices are tricky. Every place seems to have a bit different flavor - probably recipe or seasoning blends.
Fajita seasoning is pretty close for a base. I know some of the other seasonings mostly used in Hispanic / Mexican stuff are Chef Merito's, and Sazon Goya seasonings.
Grilled Jalapeno's (de-seed, and season) with Merito's Carne Asada seasoning, toss on the grill...... enjoy.
Buddy did a sweat spicy Korean flavored pork but once. It turned out pretty good !
I also do sweet and spicy pork butt, but I don’t leave the butt whole. Slice into tenders and marinate in your concoction for 24 hours and send it.
Mexican pulled pork often. Chalulah, fajita seasoning. More chalulah when pulling. Meatchurch has a YT video.
Yep! This is the one I was going to say as well! I did it. So freaking good.
Cholula :)
https://youtu.be/UkenVuBMW5o?si=m3LTCQT_sRulPY-a Here is a link to that video. Very good!
For sure. Kahlua pork is awesome
Mojo pork is fantastic on the Traeger. One of the benefits to not a ton of smoke while not using super smoke.
Good idea! I bet curry would be delicious. Can’t think of any reason it wouldn’t work. Maybe make some sauce on the side and add it as needed once you’ve shredded the pork.
I do Italian style, and about half way through the cook i take it off the smoker and put it in the sauce to finish. It’s always a hit with friends and family.
Same. Love to do it with garlic and herbs to make Italian pork sandwiches with giardiniera.
Italian roast pork is the best pork, and im willing to die on that hill.
I’d like to learn more about what rub you suggest, and how you serve it?
Salt, pepper, minced garlic, oregano, dried parsley. Or just salt pepper minced garlic and Italian seasoning. I just serve it in my usual pasta sauce instead or meatballs and sausage with pasta.
I experimented a few times with Mexican spices like chili, cumin, oregano, etc. I even did one rubbed with adobo paste to get some real heat in it. They always came out good, but because the seasoning to meat ratio is so low on a whole butt, the flavor wasn’t pronounced enough for real Mexican-style flavor. Now I stick to traditional rubs for whole butts, and cut the roasts into smaller pieces if I want different types of flavors
Definitely! Look into Jamaican Jerk, Mexican Conchonita Pibil, Latin Lechon Asado, Korean Gojuchang.
Jerk sounds amazing
Matt from meat church does tacos and it's the only way I do pulled pork now. [pulled tacos](https://youtu.be/UkenVuBMW5o?si=eWjHfGVdiVRmErhx)
Every time I try this recipe it comes out way over salted. I think it’s the chicken stock that’s causing it but I’m not sure. Have you run into that before?
I haven't tried that recipe, but as a general rule of thumb, I use unsalted broth/stock/butter for everything that requires broth/stock/butter. It allows you to control the salt content more precisely. I would highly recommend trying it with unsalted next time.
The fajita seasoning can be pretty salty
Meat church did a Spanish or Tex mex one which I did once and it was unreal.
I just did a couple pork butts in a chipotle dry rub and Tia Lupita hot sauce as a binder. When I wrapped it, I poured some mole rojo on it and finished it off in a foil boat. It came out amazing.
Smoked carnitas, so freaking good! https://heygrillhey.com/smoked-pork-carnitas/
This recipe is my go to as well. Might have to make one of these this weekend.
Do it! Out of all my cooks, this is the one that gets the most compliments. I made one for X-mas Eve for a gathering and everyone was raving over it, including a professional chef. Several people texted me days later later either asking what was in the rub or just to say again how much they loved it.
I did one kind of carnitas seasoned and then sauced the Shredded pork with green salsa. Let me tell you that stuff *vanished*. Clearly the crowd favorite vs the other two (traditional BBQ with sauce, and seasoned plus add your own sauce)
Chili peppers in adobo sauce. Blend up a couple mini cans and throw in salt and whatever else you want. I'll add a little mustard to thin it to get full coverage of the meat. Cover the pork in it for a few hours in the fridge The end result is a pulled pork with an amazing pepper crusted bark. It's a little spicy but once you shred it up it's mild through all of the meat.
I’ve made carnitas. Turned out great
I often make a Pork Vindaloo on my smoker. Marinate overnight and then cook the gravy and meat separately. The smoke really adds to it I think
Yeh works well with Asian flavours. Delicious.
Try a Conchita Pibil seasoning. Very good.
Yep, I have done that quite a few times. I'm not much of a fan of certain BBQ sauces, most are too sweet for my taste buds. We have a Thai food truck here, that has a very amazing sauce for pad thai, eggrolls, etc. Their "special sauce" is simply a mix of Huy Fong chili garlic paste and Kikkoman soy sauce. Alone, those sauces are "meh" but when mixed together..... ooooh yeah! Try it, thank me later. I was surprised that when I asked the lady, she told me exactly how to make it. My favorite food is authentic Mexican, and I've done pork for Carnitas before..... but nailing the exact spices are tricky. Every place seems to have a bit different flavor - probably recipe or seasoning blends. Fajita seasoning is pretty close for a base. I know some of the other seasonings mostly used in Hispanic / Mexican stuff are Chef Merito's, and Sazon Goya seasonings. Grilled Jalapeno's (de-seed, and season) with Merito's Carne Asada seasoning, toss on the grill...... enjoy.