Carnitas On The Grill Recipes

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.

Steps:

• Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely, squeezing out air and marinate in refrigerator 2-6 hours.
• Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.
• Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
• Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
• Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.