I’ve touched on my love of Carnitas in the past. Now technically carnitas are supposed to be slow cooked in pig fat, but who has the time and the arterial fortitude to withstand that much damage to their waistline? AM I RIGHT? Typically I like to slow cook my carnitas in a simple but flavorful broth. But in the summertime one must grill. And with said grill, you can create delicious smokey flavors and with said delicious smokey flavors you can then transfer them to meats.
That’s what I’ve done with this smoked carnitas tacos dish. This is a simple dish that is perfect for any holiday weekend when you want to impress people with something more than just boring burgers and hot dogs. Slow cooking this pork shoulder on the grill in a rich hickory smoke unleashes a flavor punch that you might not be ready to handle.
Enjoy your holiday weekend with some culinary flair with these delicious smoked pork shoulder tacos.
Recipe – Smoked Carnitas Tacos
1 Pork Shoulder
1 Tbsp. Garlic Powder
1/2 Tbsp. Onion Powder
1 Tsp. Cumin
1 Tsp. Coriander
1 Tsp. Salt
1 Tsp. Paprika
1 Tsp. Chili Powder
1/2 Tsp. Oregano
2 Tbsp. Lime Juice
1 Tsp. Black Pepper
1/2 Cup of Chicken Broth
2 Cups Hickory Wood Chips
Marinade the pork in all of the other ingredients other than the wood chips (obviously)
Soak wood chips in water for a hour.
Set up charcoal grill with a hot and cool side.
Heat grill so hot side is very hot, then add your wood chips, it should get very smokey.
Then add your pork to the cool side of the grill. Close the lid and the vents. Cook for 3 to 4 hours. By the end of the cooking process the meat should be extremely tender.
Now pull apart the meat and add it to a skillet. Pour the broth over the meat and cook for another 20 minutes. Allow some of the broth to evaporate and stir the meat together so it absorbs the broth.
Serve with a warm tortilla and your favorite taco accessories.
This is a sponsored post written by me on behalf of Char-Broil for IZEA. All opinions are 100% mine.
Summer means grilling. And grilling for me always means one company, Char-Broil. I’ve been a Char-Broil customer now for years they produce great long lasting products. Recently I got to try the Char-Broil TRU-Infrared™ Commercial Gas Grill™, let me tell you, it’s awesome.
The grill has a sleek stainless steel look that is still rugged. The other cool thing about this grill is that it has a gauge that actually lets you see how much fuel you have in your propane tank. That way if you’re about to have a big party, you’re not going to have that “oh crap” moment when you realize there’s no gas in your tank. You can find these awesome grills at Lowe’s stores all across the country.
The Char-Broil TRU-Infrared™ Commercial Series™ Gas Grill is perfect for a chicken slider, why? Because you quickly build a piping hot flame with little effort, and from there you get an even heat that cooks your meat perfectly. And once more on top of that you can control your cooking temperature with just the twist of a knob. Controlling your cooking temperature is critical to creating a perfect meal. The Char-Broil TRU-Infrared Commercial Gas Grill uses way less gas than a regular gas grill, the infrared system spreads the heat evenly without using as much gas. I wanted to make something that truly encompasses what makes the Char-Broil TRU-Infrared Commercial Gas Grill great.
This Korean Barbecue Chicken Slider is one for the ages; I used cooling Asian coleslaw that accents this delicious spicy chicken thigh slider. I used a chicken thigh because it stays juicy rather than a chicken breast which can dry out quickly.
What truly knocks this chicken thigh out of the park is the spicy Korean barbecue sauce that I’ve crafted for this slider. This sauce is like heaven, sweet and spicy heaven.
The brioche bun that I served with this chicken thigh is delicious and provides great vessel for this spicy chicken. This slider is so addicting, you won’t be able to eat just one. Plus this is way better than typical barbecue chicken; this spicy Korean barbecue sauce is fun and original.
Recipe- Spicy Korean Barbecue Chicken Thigh Slider
1lb of Boneless Skinless Chicken Thigh
¼ Cup of Brown Sugar
¼ Cup of Sriacha Sauce
2 Tbsp. Red Pepper paste
2 Tbsp. Fish Sauce
¼ Cup of Rice Wine Vinegar
1 Tsp. Fresh Grated Ginger Coleslaw
2 Cups of Coleslaw Mix
2 Tbsp. Mayo
¼ Cup of Rice Wine Vinegar
Mix all of the ingredients other than the chicken thigh together in a mixing bowl.
Spoon 2 or 3 tablespoons onto the chicken thighs in a mixing bowl and marinate for a few hours. You can make your coleslaw ahead of time, just mix the mayo, vinegar, and coleslaw together and set aside.
When you’re ready to cook the chicken, heat the rest of the sauce in a saucepan until it comes to a gentle boil.
Grease your grill grates by rubbing some cooking oil onto a paper towel and then rubbing that onto the grates.
Heat your grill so it’s very hot, and then place your chicken thighs onto the grill.
Grill the first side for 5 minutes; if you try to pull it off prematurely the chicken thigh will stick to the grill grates.
Flip the chicken and then begin applying coats of the sauce to the chicken.
Cook the other side for 3 minutes, then flip again, applying more sauce.
Once each side has nice grill marks on it, reduce the heat, and continue you to apply the sauce to both sides.
You want a thick coat of glaze on the chicken.
Its okay if a little bit of the sauce burns as it will create a nice caramelized flavor on the slider.
Once the chicken is cooked and well glazed, remove the chicken from the grill.
Butter your brioche buns and either heat them on the grill or in the oven so they become nice and warm.
Then it’s time to assemble your slider, put your coleslaw on the bun and then top it with the chicken.
Finally the most important step, to enjoy this delicious chicken!!