Carnitas

[RobertN]

I've done a number of smoked pork butts for pulled pork. When I was reading up on it originally, all the recommendation I saw called for a much lower internal temp for sliced pork.

I guess I'm different. I've tried the "pulled pork" in a couple of restaurants and have just been amazed at the popularity. But I'll have mine sliced instead of pulled.

 

[MossRoad]

Can you give a recipe for the smoked mac and cheese, please.

A coworker of mine was offered some last week, and he said it was absolutely the WORST job of butchering food he has had in a looooong time. He said they had too much stuff on top and it seemed like it was way over salted. Based on his facial expressions, I refused to try it! :laughing: We know the cooks, so we are convinced they botched the job and that the sound of smoked mac and cheese sounds very appealing. We'd like a decent recipe to follow. Thanks.

 

[RobertN]

I put it in a new thread. I think I may have posted it long ago, but not since we started smoking it.

Can you give a recipe for the smoked mac and cheese, please.

A coworker of mine was offered some last week, and he said it was absolutely the WORST job of butchering food he has had in a looooong time. He said they had too much stuff on top and it seemed like it was way over salted. Based on his facial expressions, I refused to try it! :laughing: We know the cooks, so we are convinced they botched the job and that the sound of smoked mac and cheese sounds very appealing. We'd like a decent recipe to follow. Thanks.

 

[MossRoad]

Thanks!!! :thumbsup: :licking: