From DN Recipes by David Nagy · Food & Beverage

PREPARATION

Published

Carnitas on Traeger Grill
PREP TIME 15 MINS  COOK TIME  3.5 HRS   SERVES  4 - 6
HARDWOOD ALDER

INGREDIENTS
  • 1(3-1/2- 4 LB.) PORK SHOULDER, BONELESS AND WELL-MARBLED
  • 1(12 OZ.) BOTTLE BEER and enough chicken broth/stock to cover (28-32 oz.)
  • AS NEEDED WATER
  • 2 TSP. SALT
  • 2 TBSP. LARD OR VEGETABLE SHORTENING
  • 1 clove garlic, crushed
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin

PREPARATION
30 minutes:
  • Slice the pork into 2-inch chunks and arrange in a Dutch oven or roasting pan.
  • Add the beer and enough water to barely cover the meat. Stir in the salt andgarlic, lime juice, chili powder, oreganoand cumin On the stovetop over medium-high heat, bring the mixture to a boil.
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300F and preheat, lid closed, for 10 to 15 minutes.

3 hours:
  • Carefully transfer the pan with the meat to the grill grate. Roast the pork, uncovered, until the meat is very tender, 2-1/2 to 3 hours, stirring occasionally. Add a bit more water to the pan if most of the liquid has evaporated.

40 minutes:
  • When the pork is tender, drain off any remaining cooking liquid and discard. Break the meat into bite-size chunks with a fork. (The recipe can be prepared to this point up to three days ahead. Let cool, then cover and refrigerate.)
  • Add the lard to the pan and return the pan to the grill grate. Increase the temperature of the Traeger to 400.
  • Let the meat "fry" in the lard until it is browned and some bits are slightly crisp, about 15 to 20 minutes, stirring frequently. 

  • FOR SERVING CORN OR FLOUR TORTILLAS
  • FOR SERVING SALSA VERDE
  • FOR SERVING DICED ONIONS
  • FOR SERVING SHREDDED CABBAGE OR LETTUCE
  • FOR SERVING PICO DE GALLO
  • FOR SERVING SLICED RADISHES
  • FOR SERVING FRESH CILANTRO
  • FOR SERVING GUACAMOLE