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Penny's BBQ (RIP-Dan Penny) in Chattanooga was the best ever. Multiple national award winner.

But, why did I think this thread was going to be about Shane?????

Also known as Carnitas excellent

Carnitas is a very famous Mexican dish. It consists of braised pork and can be eaten by itself (and tortillas, a chili sauce) or as the filling in tamales, tacos and burritos (yuk). The pork is first simmered for a long time to make it really soft and then braised in the oven to make it crispy. Since the recipe is very simple and does not involve any chili sauces everyone likes carnitas. You can add the heat on your own as you eat it.

This recipe serves 2.

Ingredients:
2 16oz cans of chicken broth
4 pounds of boneless pork shoulder
1 tbs. chopped coriander (cilantro)
1 tbs chopped cummin (comino)
Corn Tortillas
2 bay leaves
1 onion, quartered
Chili sauce, such as Pico de gallo, chipotle or whatever you like
Pre-cooking:
Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor
Call your mother
Chop the cilantro and cumin if you need to

Cooking:
Set tall frying pan in mid-high heat
Add the pork, cilantro, cummin, onion and broth
If nescessary, add water so that the meat is covered
Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls appart easily
Remove the meat and place it in a roasting pan, discarding the onion and

broth, brake appart the meat in smaller chunks
Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy
Heat the tortillas and enjoy, you can serve it with your favorite chili sauce, chopped onions and cilantro
Tips:
A Pressure Cooker really helps here. If you like making dishes like this one often you should consider the pressure cooker. It will cut cooking time to half hour..

Heating tortillas on a microwave: To heat tortillas you can wrap them in a kitchen towel and put them inside a container. Microwave 15 seconds per tortilla.

tikitatas wrote:and is it really as yummy as this looks???

Totally. Smoked meat is OUR FRIEND!

Cate?
I didn't know there was any other kind of BBQ until I moved to Florida...I thought it was all pulled pork...

These people ship and it is sooo wonderful...They are from South Carolina and it is what I grew up eating...

There is one in Memphis I have had FedEx'd for parties too...

http://www.bessingersbbq.com/home/default.aspx

and Corky's in Memphis....http://www.corkysbbq.com/

Who pulls pork while surfing the web?
Speaking of..........Back in a few

LIPH wrote:

ragtopW wrote:I love it

and have a trick or two for making it..

Please don't tell me you have a special sauce for when you pull pork.

No I have not sunken so low as to
Pulling my own pork......... yet

Prthd119 wrote: I didn't know there was any other kind of BBQ until I moved to Florida...I thought it was all pulled pork...

There is no other BBQ besides pork, now I am hungry. One of our favorites is Rippy's in Nashville.

Dad's got a recipe for South Carolina pulled pork. It's really good we usually have it several times a year. We mix up a cole slaw and put it on a sandwich. I love those things.

It's all about the rub

Not just the rub, but cookin it low and slow. If you want to eat at 3 in the afternoon, start about 7 in the morning. That give you 8 hours. You may need more time than that. I think the key is low and slow. With some wood to add flavor. I didn't get this fat by not knowing how to B B Q!!

moeron wrote:Not just the rub, but cookin it low and slow. If you want to eat at 3 in the afternoon, start about 7 in the morning. That give you 8 hours. You may need more time than that. I think the key is low and slow. With some wood to add flavor. I didn't get this fat by not knowing how to B B Q!!

Shooot.. I didn't get this fat by not knowing how eat BBQ...

My Dad always said, " never trust a skinny cook"

moeron wrote:My Dad always said, " never trust a skinny cook"

they're much more likely to use stuff like tofu...

citcat wrote:Best, juiciest, tastiest BBQ is the pulled shoulder at Nicky's BBQ near Clinton, KY. And I've had BBQ in a LOT of places. The BBQ at 'The KEG' in my town used to be second best, but since the little old black good-cookin' man retired after 60-70 years working there, it's not as good.

UPDATE****
Tonight, Sat. night, the smokehouse part of the Keg burnt! Two fire dept.'s came to put it out. This makes the 5th time it has burnt!
p.s. We laugh about it in this town because it's a concrete structure set apart from other buildings, even the firemen were laughing! (easily rebuilt)

citcat wrote:

citcat wrote:Best, juiciest, tastiest BBQ is the pulled shoulder at Nicky's BBQ near Clinton, KY. And I've had BBQ in a LOT of places. The BBQ at 'The KEG' in my town used to be second best, but since the little old black good-cookin' man retired after 60-70 years working there, it's not as good.

UPDATE****
Tonight, Sat. night, the smokehouse part of the Keg burnt! Two fire dept.'s came to put it out. This makes the 5th time it has burnt!
p.s. We laugh about it in this town because it's a concrete structure set apart from other buildings, even the firemen were laughing! (easily rebuilt)

You'd think they'd realize they can't collect on the insurance that way..

I pull the best pork in the West. But only after it has been rubbed with our homemade 36 spice & seasoning BBQ rub and smoked for a minimum of 7 hours. When the smoke is rising from the Tiki Bar, the friends and neighbors flock to the backyard for the best damn pulled pork on the planet. Cocky? no, Confident yes. The owner of the restaurant chain that has won the Smoker Championship several times has tried mine, and says mine could win hands down. It takes a lot of experience to pull the pork. Ok now let the jokes begin.

FFishstick wrote:I pull the best pork in the West. But only after it has been rubbed with our homemade 36 spice & seasoning BBQ rub and smoked for a minimum of 7 hours. When the smoke is rising from the Tiki Bar, the friends and neighbors flock to the backyard for the best damn pulled pork on the planet. Cocky? no, Confident yes. The owner of the restaurant chain that has won the Smoker Championship several times has tried mine, and says mine could win hands down. It takes a lot of experience to pull the pork. Ok now let the jokes begin.

I think you beat us to it...

Some of the best I've had is at Jack's BBQ on Broadway in Nashville. They pull whole sides of pork out of the smoker behind the counter and chop it up for you. My mouth is watering just thinking about it.


I'm still in disbelief that there are people in the United States that have never heard of BBQ pork. That just blows my mind! I eat it at least once every 2 weeks if not once a week. Mmm Mmm Good!

moeron wrote:Not just the rub, but cookin it low and slow. If you want to eat at 3 in the afternoon, start about 7 in the morning. That give you 8 hours. You may need more time than that. I think the key is low and slow. With some wood to add flavor. I didn't get this fat by not knowing how to B B Q!!

some wood flavor? No, lots of wood flavor. You have to cook with wood! Pecan or Cherry wood gives it a nice sweet flavor...so does apple wood, but that's much harder to get.

ParrotheadGator wrote:

moeron wrote:Not just the rub, but cookin it low and slow. If you want to eat at 3 in the afternoon, start about 7 in the morning. That give you 8 hours. You may need more time than that. I think the key is low and slow. With some wood to add flavor. I didn't get this fat by not knowing how to B B Q!!

some wood flavor? No, lots of wood flavor. You have to cook with wood! Pecan or Cherry wood gives it a nice sweet flavor...so does apple wood, but that's much harder to get.

I must agree that the Apple, Pecan and Cherry are the way to go for smoking pork. Oak, Hickory, and Mesquite impart a bitter taste when used with pork. We are fortunate on the west coast that apple wood is plentiful and easy to find. Apple wood smoked pork is my favorite. Low and slow, never let that temp get above 180 and 7 hours minimum cooking time. Now I'm Hungry, I think there will be smoke rising from the Tiki Bar on Saturday.