Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw
The Mountain Kitchen
The Mountain Kitchen
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Ingredients

  • 1 pork shoulder (about 5 pounds)
  • or
  • 2- gallon zip top bag or large roasting pan
  • water
  • charcoal
  • 2 cups applewood chips, soaked in water
  • 30 minutes
  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 heaping tablespoons chili powder
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¾ cup fresh orange juice
  • ½ cup fresh lime juice
  • 2 chipotle peppers, finely chopped + 2 teaspoons adobo
  • ¼ cup mayonnaise (Sir Kensington’s)
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon celery seeds
  • Kosher salt & freshly ground pepper, to taste
  • 4 green onions, coarsely chopped
  • 2 jalapeno peppers
  • 1 small cabbage, finely shredded
  • 1 large carrot, julienned
  • Total Time
  • 5 hr 20 min
  • Prep Time
  • 20 min

Instructions

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