CARNITAS ON THE GRILL

CARNITAS ON THE GRILL image

Yield servings

Number Of Ingredients 33

2-1/2 to 3-lb round rump roast or other roasting beef
Cut in to 2" chunks, tenderize with spiked mallet, then tenderize with needler.
(Could use pork butt or other roast. If so you wont need as much tenderizing and probably less cooking time. Omit lemon juice and vinegar from marinade).
Marinade:
2-tbls brown sugar
¼ cup tequila
¼ cup Marsala or sherry
½ cup soy sauce
½ cup Worcestershire sauce
¼ cup franks hot sauce
¼ cup cider vinegar
¼ cup lemon juice from concentrate
¼ tsp cumin
1-tbl coarse black pepper
1-tbl dried minced onion
1-tbl dried cilantro
1-tsp granulated garlic
*Mix all ingredients thoroughly
Braising liquid:
1-large onion sliced and rough chopped
½ cup hot peppers (jalapeños, Serrano, etc.) diced
2-stalks celery finely chopped
2-Tbl minced garlic or to taste
1-tbl double-concentrated tomato paste
Juice of ¼ lime or more if you like
1-14 ½ oz can diced tomatoes
1-tbl paprika
1-tsp dried oregano
Dash cumin
1-Tbl chili powder
1-tsp dried cilantro or fresh
1tbl Worcestershire sauce
2 cups beef broth

Steps:

Place meat in plastic bag, pour marinade over meat, squeeze out most air, squish around to be sure marinade reaches all meat and seal, place in fridge, marinate 4 hours disturbing and squeezing bag once in a while to circulate marinade. Pre-heat grill. Remove meat from marinade and place on hot grill. Discard marinade. Grill meat chunks to sear, caramelize and create grill marks and place in ½ size food service foil pan, grill safe baking dish of appropriate size, or as a last resort a foil pouch well made from heavy duty foil (be careful, there's a lot of liquid). For braising liquid; in skillet on stove or on side burner sauté onion, celery, peppers and garlic adding garlic last so not to burn. Add tomato paste and stir to combine. Add remaining ingredients and bring to a boil. Remove from heat and ladle/pour brazing liquid over grilled meat in pan. Cover with foil and Place on grill. Cook with indirect heat at low (225 F) temperature for 2-1/2 to 4 hours until meat is to desired tenderness. Check progress after an hour or so, then every ½ hour and turn meat once ½-2/3 through cooking. Meat should fall apart with just a light poke of a fork. Remove foil cover a half-hour or so before removing from grill to thicken braising sauce. Serve meat in tortillas or with Spanish rice, or any way you want! I like to serve in a way that allows me to use the braising liquid, which is very good. Chilled gazpacho serves very well with carnitas as a side dish.