Finally, after months of testing and tasting, and tasting and testing, I’m finally unveiling my Disc-It Round Up Recipe…CARNITAS!!  The Round Up is tomorrow so here’s the teaser of what Team AlbuKirky will be cooking up. Come on down to the Isleta casino this Saturday and get yourself some of these fabulous carnitas! We’ll be in booths 33 & 34.

THE SAUCE

1/2 Cup of AlbuKirky BBQ Sauce
1 Cup of Sour Cream
1 Cup of Mayonnaise
1 1/4 Teaspoons Cayenne Pepper
1 1/4 Teaspoons Salt
2-3 Limes cut into wedges


THE CARNITAS

1 8-10 lb Pork Butt, bone in or boneless.
1/2 Cup of Kosher Salt
1/2 Cup of Lime Juice

Start by mixing the salt and lime juice together.  The salt will not dissolve entirely, but will form a paste.

Cut the pork into 2 ounce cubes.  Rub the pieces with the lime and salt mixture and allow them to marinate.  A few hours is good, but overnight is best.

Fill the disc with oil and heat to 275º.  Once the oil is up to temperature, add a big handful of the pork.  The temperature of the oil should drop to around 225-250º, basically the pork will be boiling in the oil, this will give the meat a nice golden brown color on the outside while keeping it moist and tender on the inside.  Cook time is about 6-8 minutes or until the internal temperature is 190º.  Remove the carnitas and let drain on a paper towel.

Serve the Carnitas with a drizzle of the sauce and garnish with a squeeze of the fresh lime.  Enjoy!