- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Deep Fried Boston Butt
Posted on 3/9/16 at 2:39 pm
Posted on 3/9/16 at 2:39 pm
Brined for three days in a standard brine with a quarter cup of orange seasoning added from the mexican store.
Never done this before, just reseasoning a reclaimed pot.
6
Posted on 3/9/16 at 2:41 pm to X123F45
What's the cook time on that? 3hours?
Posted on 3/9/16 at 2:44 pm to fightin tigers
At 350, 8 minutes a lb. 
I'm running 275ish.
I'll pull it when it hits 192ish.
Probably 4 hours if my math is right.
I'm running 275ish.
I'll pull it when it hits 192ish.
Probably 4 hours if my math is right.
Posted on 3/9/16 at 2:45 pm to X123F45
This is going to be interesting
could make some good tacos
could make some good tacos
This post was edited on 3/9/16 at 2:46 pm
Posted on 3/9/16 at 2:45 pm to X123F45
Upvote
Posted on 3/9/16 at 2:46 pm to Dire Wolf
Isn't there Mexican dish that calls for this?
They shred the pork though
They shred the pork though
This post was edited on 3/9/16 at 2:47 pm
Posted on 3/9/16 at 2:49 pm to fightin tigers
Carnitas is fried butt
Most recipes I see braise for 2 hours or so. Turn up the heat until the liquid has evaporated then fry in the remaining fat
or done like this
LINK
Most recipes I see braise for 2 hours or so. Turn up the heat until the liquid has evaporated then fry in the remaining fat
or done like this
LINK
This post was edited on 3/9/16 at 2:51 pm
Posted on 3/9/16 at 2:50 pm to Dire Wolf
Ah, don't do a lot of mexican cooking or eating.
Posted on 3/9/16 at 2:53 pm to Dire Wolf
Carnitas requires me to use my beer limes for the meat rather than this Tecate 
I'm hoping the orange brine covers the citrus.
God help me if it starts raining. Under a roof, but not that far under.
I'm hoping the orange brine covers the citrus.
God help me if it starts raining. Under a roof, but not that far under.
Posted on 3/9/16 at 2:55 pm to fightin tigers
quote:
Ah, don't do a lot of mexican cooking or eating.
grew up making my own tortillas with my neighbor/fake grandma
Posted on 3/9/16 at 2:58 pm to X123F45
Very intadesting...in for results.
Posted on 3/9/16 at 3:00 pm to X123F45
Couple questions -
Any reason not to cut it up into 1-2lb pieces?
Cut down on cooking time unless of course there is a reason you want the 4 hours?
Oil...will it hold up for 4 hours with fire on it?
Any reason not to cut it up into 1-2lb pieces?
Cut down on cooking time unless of course there is a reason you want the 4 hours?
Oil...will it hold up for 4 hours with fire on it?
Posted on 3/9/16 at 3:01 pm to X123F45
What kind of oil? Probably gonna make some dank arse taco meat, that's for sure.
Posted on 3/9/16 at 3:07 pm to rbWarEagle
Damn...the only way to improve upon that would be to smoke it first. The guy that processes my deer says he fries smoked butts all the time and it is amazing. I've yet to try it.
Posted on 3/9/16 at 3:17 pm to prplngldtigr
quote:
Couple questions -
Any reason not to cut it up into 1-2lb pieces?
Cut down on cooking time unless of course there is a reason you want the 4 hours?
Oil...will it hold up for 4 hours with fire on it?
I wanted to give the collagen time. This is a very long slow cook.
Oil, pure lard spiked with a little chicken fat. At this low of a temp, I don't expect any problems. Mexicans use tallow, for a mich longer cook.
As for the lime juice, I have been persuaded to part with a few.
This post was edited on 5/22/17 at 10:39 am
Posted on 3/9/16 at 3:22 pm to X123F45
Please keep this thread updated w/ pics.
Posted on 3/9/16 at 3:32 pm to X123F45
quote:
Oil, pure lard spiked with a little chicken fat.
This post was edited on 3/9/16 at 3:34 pm
Posted on 3/9/16 at 3:48 pm to fightin tigers
quote:
Isn't there Mexican dish that calls for this?
There's a place in Houston - El Tiempo - that deep fries carnitas after they've been braised. Nice, tender chunks of pork, with crispy fried edges. Served like fajitas. Most. Awesome. Food. Ever.
Posted on 3/9/16 at 3:51 pm to Janky
Gave her a flip, looking mighty fine.
Posted on 3/9/16 at 3:53 pm to Dire Wolf
You fry the carnitas at the end. This is much different.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News