Served at the 2015 Berries & BarBQ Wine Trail
Smoked Carnitas, Adam Puchta Winery
3-4 pound pork shoulder
Salt and pepper
1 Tablespoon oregano
2 teaspoons cumin
2 Tablespoons olive oil
Apple cider vinegar
Load the wood tray of your smoker up with one handful of hickory chips and pre-heat to 225° F. Be sure to check the chips throughout the cooking time.
Salt and pepper the pork shoulder liberally. Mix the oregano and cumin with the olive oil and rub all over the pork. Place in smoker and cook for 8 hours or until the internal temperature of 195° F.* Occasionally, mop the pork with apple cider vinegar throughout the cooking time.
Once the meat is tender, remove from the smoker and let cool for 15-20 minutes before pulling apart with a fork. In a large sauté pan heat a small amount of vegetable oil over high heat. Press the shredded meat into the oil and fry until crusty. Serve with tortillas and your choice of toppings; we recommend fresh salsa, sour cream and fresh cilantro.
*Pork can be cooked in a slow cooker on low for 8-10 hours. For additional flavor while cooking in the slow cooker, we suggest that add some chopped onions, garlic, apple cider vinegar and a some citrus juice over the pork.
Delicious with a Vignoles Margarita (a.k.a. Puchta-Rita)
