RECIPE: Smoked carnitas from the Saint Louis Science Center

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ST. LOUIS- Smoked carnitas from the Saint Louis Science Center
Recipe: Smoked carnitas
10 lb Bone-In Pork Shoulder (smoked for 6 hours at 185 degrees F)
2.5 oz. Onion (Caramelized)
3 oz. Dried Apple
2 16-oz. Cans Hard Cider
1 C Apple Cider Vinegar
6 Garlic Cloves
1 C Water
Put everything in a deep roasting pan. Cover the pan with parchment. Braise at 300 degrees until fork tender.
Science at Sunset
Saint Louis Science Center
June 7th – Aug. 9th from 5-8 P.M.
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