Smoked Carnitas ((pork butt)) Tacos

Every year at this time, the clan heads to the lake. Our lake is Table Rock — we spend 51 weeks out of the year count­ing down to the one week we are ‘home’. There are 26 of us in total, well — this year there are 27.

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We play hard all day — fam­i­ly style. Some are observers, some are dri­vers, some tube, oth­ers ski ((me)), wake board & slalom — oth­ers cruise of the wave run­ners. We have ‘our’ spots — the best coves on the lake and we swim — all of us, togeth­er. We also eat fam­i­ly-style and after 55 years of head­ing to the lake the same week every year…this clan has fam­i­ly-style eat­ing down to a fine art.

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Each indi­vid­ual fam­i­ly joins with anoth­er fam­i­ly & are respon­si­ble for 2 entire din­ners in the week. This means that there are 5 nights we all have a ‘break’ from cook­ing. It works out great.

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This year, I tagged teamed on ‘Mex­i­can Night’. David & I start­ed our work ear­ly by smok­ing 10 lbs of park butt & freez­ing it BEFORE we hit the road. With the main dish out of the way all that was left were the sides and dessert.

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Along with the tacos, we served, flash-pick­led pep­pers, onions & toma­toes, Mex­i­cali style cream corn, que­so with a secret ingre­di­ent, a sim­ple fresh gua­camole & home­made vanil­la straw­ber­ry ice cream and birth­day cook­ies for dessert. Here is a link to my recipe for flash-pick­ling veg­gies. ((Along with my all-time favorite ‘pin’ ever))

image This pork butt is some­thing David & I do once or twice a year — usu­al­ly once in the sum­mer & once on Christ­mas Eve. Typ­i­cal­ly, I heav­i­ly sea­son the meat with Lawry’s sea­soned salt. But this time, I decid­ed to add lemon pep­per and Mon­tre­al style steak sea­son­ing to the mix. It was a hit. The lemon pep­per added that extra ‘something’…and will now be a per­ma­nent ‘go-to’ when sea­son­ing pork for the smok­er. 

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 This is a lit­tle glimpse at our ‘lake food’ — that makes up our family’s favorite part of Food for a Year. Many more recipes to come!

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Smoked Pork Butt ((Car­ni­tas Tacos))
Serves 30
Mesquite smoked pork butt, well sea­soned with a spe­cial blend of pantry sta­ple sea­son­ings. Per­fect­ly smoked, shred­ded and turned into car­ni­tas tacos. Per­fect lake food — well per­fect any­time food!
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Prep Time
10 min
Cook Time
9 hr
Prep Time
10 min
Cook Time
9 hr
211 calo­ries
7 g
69 g
9 g
24 g
4 g
126 g
98 g
0 g
0 g
5 g
Nutri­tion Facts
Serv­ing Size
126g
Serv­ings
30
Amount Per Serv­ing
Calo­ries 211
Calo­ries from Fat 84
% Dai­ly Val­ue *
Total Fat 9g
14%
Sat­u­rat­ed Fat 4g
18%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 1g
Monoun­sat­u­rat­ed Fat 4g
Cho­les­terol 69mg
23%
Sodi­um 98mg
4%
Total Car­bo­hy­drates 7g
2%
Dietary Fiber 2g
7%
Sug­ars 0g
Pro­tein 24g
Vit­a­min A
40%
Vit­a­min C
7%
Cal­ci­um
4%
Iron
7%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Ingre­di­ents
  1. 2 — 5lb pork butts ((AKA pork shoul­der))
  2. lemon pep­per sea­son­ing
  3. Lawry’s sea­soned salt
  4. Mon­tre­al style steak sea­son­ing ((I like McCormicks))
Tacos
  1. Flash-pick­led veg­gies (recipe linked in the blog)
  2. this time, I used bell pep­pers, onions, toma­toes & cilantro
  3. hand-shred­ded cheese
  4. sour cream
  5. sal­sa
  6. corn & flour tor­tillas
Instruc­tions
  1. Pre­pare smok­er ((we used a char­coal smok­er)). While smok­er is reach­ing tem­per­a­ture, soak mesquite chips in water.
  2. Sea­son all sides of the pork gen­er­ous­ly with all 3 sea­son­ing types. Keep in mind, this is the only sea­son­ing this pork will receive — so do not skimp on sea­son­ing.
  3. Smoke pork for 6 hours. Once smok­ing is com­plete, pre­heat oven to 325°. Remove from smok­er, place in a large roast­ing pan, cov­er with foil. Place pork butt is oven for 3 hours. Remove, shred & serve.
  4. If mak­ing tacos, I serve in an assem­bly line style & let peo­ple make their own.
Notes
  1. I used two pork butts, but the same instruc­tions apply for a sin­gle pork butt, up 7 lbs. Once the size exceeds 7 lbs, add 45 min on the smok­er for every 2 lb increase in weight. Three hours in the oven will stay con­stant regard­less of the size.
  2. This is a glimpse at lake food for the Schuer­mann Clan, hope you enjoy!
beta
calo­ries
211
fat
9g
pro­tein
24g
carbs
7g
more
Food for a Year: https://foodforayear.com/
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