This past Tuesday while in the grocery I spotted a deal. I had Wednesday off for Veterans Day, but didn't want to be smoking for 12 hours, so I figured a way to make this work. Carnitas...the GMG way and refried beans ala our friend Tony Bel! Hope I did you proud Tony!
I started by de-boning the 9 1/4 lb roast, and cutting into fist-sized pieces. These were trimmed up a bit and saved the bone for the beans. The meat was seasoned with plenty of FS&B, Tajin, and cumin. This sat while I tended to the beans that had soaked overnight.
First I rendered the fat out of trimmings and bone in a CI pan. To that pan onions and whole garlic cloves were added, then 5 dried chili de arbol peppers added with a bit of oregano. When the onions started getting nicely browned, the pinto beans were added along with 2 C fresh water. This was brought to a boil and set to simmer until beans were nearly tender.
Now it was time to brown the pork chunks in lard. All were added to a foil pan and reseasoned. The Daniel Boone was set to 240F while burning Lumberjack Oak Hickory Cherry pellets. The pork and the pan of beans were put in the grill and allowed to smoke for an hour. After an hour 12 ounces of Jaritos Mandarin soda was added along with 8 bay leaves, and sealed up good with foil. This cooked for about 3 1/2 hours until all was done.
After resting a bit, carnitas were shredded a bit, and 1/2 C of pan juices added.
Time to eat! Grab yourself some warm tortillas and fillerup!
Corn totillas were topped with carnitas, avacado, tomato, Herdez salsa, and cotija cheese. Heaven on Earth!
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