Pork shoulder butt, 165°F for 19 hours. Onion, fresh squeezed orange juice, salt, pepper, garlic powder, and cinnamon. Yielded about 9 quarts of shredded carnitas (most of which will end up being frozen for later) and about a gallon of drippings (which will be incorporated into soup later this week).
And, yes, the way I suspended the bags here is atrocious. I panic-bought the cooler because I realized I could only do maybe two bags at a time in my old vessel and didn't want to run my Inkbird for a straight week lol. The water was circulating just fine around the bags, though, so troubleshooting can wait till after dinner!
by canipayinpuns
1 Comment
9 quarts is 36 cups right? That’s a ton of meat to make at once unless you’re catering a wedding! Either way sounds delicious, kudos and hope you’ve got good freezer space.