Carnitas. It’s a dish that embodies patience, flavors that meld to perfection, and a hearty meal that brings friends and family together. Whether you’re hosting a backyard BBQ, a casual get-together, or simply craving an exceptional meal, this Smoked Shoulder Picnic recipe is your ticket to smoky perfection.
Recipe for Smoked Shoulder Picnic (Pulled Pork or Carnitas)
Ingredients:
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1 pack of Campo Grande shoulder picnic
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4 cups olive oil
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Salt (to taste)
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Black ground pepper (to taste)
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Your choice of rub
Instructions:
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Begin by adding a thin layer of salt to the skin side of the Campo Grande shoulder picnic.
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Season the meat side with salt, black pepper, and your choice of rub. Make sure the seasoning is evenly distributed.
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Preheat your BBQ or smoker to around 250-275°F (121-135°C).
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Place the seasoned meat on the grill rack. Cook until the internal temperature of the meat reaches 180°F (82°C). This can take approximately 5-6 hours. As a rough guideline, plan to cook for about 1 hour per kilogram of meat at a medium temperature of around 350°F (177°C). If the temperature drops, it may slightly extend the cooking time.
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When the internal temperature reaches around 180°F (82°C), create a foil boat on the bottom of the grill, and increase the temperature to around 300-350°F (149-177°C).
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Continue cooking until the internal temperature reaches 200°F (93°C). After reaching this temperature, let the meat rest for a few hours, wrapping it in aluminum foil or butcher paper.
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To crisp up the skin, give it a 400°F (204°C) hot oil bath. Be cautious while doing this step.
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Once crisped up, shred the smoked shoulder picnic. It’s now ready to serve. You can use it to make sandwiches, burgers, or enjoy it on its own with vegetables and potatoes. This versatile cut can feed a whole family and your neighbors. ¡Que aproveche! (Enjoy your meal!)
