Pork Shoulder Carnitas

The Dallas steakhouse Knife is promoting a fun event particularly if you like pork and bacon. Chef John Tesar talks about Carry Out Cochon while sharing a delicious recipe for tacos with pork carnitas.

1 to 3 lbs Pork Shoulder
Kosher Salt
Black pepper
Chipotle in Adobo
Dijon Mustard

Clean the pork shoulder.

Cure the shoulder by salting all areas with Kosher salt for at least 12hrs, preferably overnight.

Blend together chipotle in adobo with a dash of Dijon mustard.

Rinse off all salt and re-season with salt and black pepper, rub blended chipotle in adobo/Dijon.

Wrap in Aluminum foil and slow cook for 11hours at 200 degrees.

Remove from foil and finish off for ½ hour at 400 degrees.

Allow to rest and cool.

Chop up pull apart with a fork.