05/16/2026
Celebrating by making Smiked Carnitas. I chunked a pork butt into smaller pieces to speed up the process and add more flavor by having more sides to add Dia De La Fajita generously. Smoked at 275° until it hit 160 internal then put in a pan with some butter and more seasoning. Continued cooking until we hit 204 internal. I put it in a cooler for a couple hours before shredding. Delicious!!!
