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andrewcharlesdavis
Jun 09, 2022
In BBQ Club
Hey PBA BBQ. Follow the link and sign up for a live event on Pork Ribs. We want to talk through all things that we can in an hour. Hope to see you all there. Post here or on FB with your rib pics and tips. https://facebook.com/events/s/pork-ribs/397998338928171/
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andrewcharlesdavis
May 20, 2022
In BBQ Club
Hey BBQ Club - Don't forget that tonight is the first Virtual Cookout. We will be talking through burgers! I freaking love burgers and hope that y'all will be able to come and learn about what we have to share on the subject and I hope to learn something from y'all too. Below is the link to our Facebook group where we will be doing the live event. Please go look up the page by searching PB Abbate BBQ Club or by following the link. You will need to request access to it and I can let you in as soon as you request to be a part of it. Hope to see you all there. https://www.facebook.com/groups/pbabbatebbqclub
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andrewcharlesdavis
Nov 09, 2021
In BBQ Club
Hey y'all. Wanted to get this on to the forum. Before I post the pics and the recipe, reach out to me directly if you want in on the PBA BBQ Club Facebook group. We have a private group to talk all things BBQ. You don't need to be an expert, you just have to like eating. Anyways... here goes. Carnitas: Pork Shoulder (Size is up to you and bone in or out doesn't matter) For the Marinade: 1/4 - 1/2 cup Citrus Juice of choice (Lime, Lemon, or Orange work best. Or a combo) 1 garlic Clove per pound Taco Seasoning - Pick your favorite or make your own. I make my own. - This make take two packets if you are using store bought depending on the size of your pork shoulder. Favorite Mexican Lager - I prefer Victoria or Negra Modelo Hot Sauce - I use Tapatio Wood - I prefer to use mesquite wood for this but I have done apple before and it was just fine. Take the Citrus juice and pour it into a gallon bag, or an airtight container that can hold the pork shoulder. Smash up the garlic with the flat of a knife and put it in the juice. Put your pork in and stick it in your fridge over night. Turn it over once so it can get an even coating on it. 30-60 minutes before you are ready to cook it pull it out of the fridge. Go ahead and pull it out of the marinade and pat it dry if you feel it is two wet. Then coat it in the taco seasoning and rub it in. First pic below. Smoke this like you would do any other pork shoulder. At 225 F for an hour a pound. If you have something that is like 6.5 lbs go for seven hours. Look up the internal temperature reads for the cut if you are using a thermometer. I learned to do it by time and feel of the meat so I know that at about 1 hr per pound it will work out. Take 1 - 2 TBS of your taco seasoning and mix it with 8 ounces of the beer (the other 4 from the can are for you) 2 tsp of hot sauce, and 1 tsp of lime juice. This will make your mop sauce. Mop the meat every hour while it is in the smoker. Pic 2 is the mop sauce. After you are done. Let the pork shoulder rest in the oven or in a cooler for at least 30 minutes. Pic 3 Serve with rice, beans, salsa, tortillas, etc. It's really great. Also, the leftovers, if you have any, make great nachos the next day. Ask me questions about this and let me know what you think. Also, let me know if you want the links to the recipes for the salsa, beans, and rice I make. I can share those with you. #PBAWantsBBQ #RTBBQ Pork Rubbed with the Taco Seasoning Mop Sauce ready to go Finished product resting. No pics after this because I started eating it all.
Carnitas content media
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andrewcharlesdavis

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