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Smokin' Pork

Recipes from Remy!


  • ½ cup of urfa biber (sweet, dark, tangy pepper)

  • 1/4 cup ground chipotle (sweet, hot, smokey)

  • 1 chopped onion

  • 10+ cloves garlic

  • 3 cups brown sugar

  • 1 cup kosher salt

  • ½ cup lemon juice (acid to penetrate meat)

  • Several bay leaves

  • Black pepper

  • 5-6 + cups BOILING HOT WATER.

If I want a more asian flavor profile, I add whole star anise (a handful), fresh peeled ginger slices, ½ an orange, and five spice.

  • I sometimes swap out ½ the salt for soy sauce if I have that much on hand.

  • I use rice vinegar instead of lemon for my acid.

  • I use honey instead of brown sugar.

This is also great for Asian pork belly dishes like sous vide.

If I’m doing smoked carnitas, I use several tablespoons of cumin, Mexican oregano, coriander, pinch of clove, black pepper, annatto paste, and red pepper flakes to the main brine ingredients.

Step 1 - MAKE A “TEA” in the brine (ingredients listed above) container and let cool. After cooling, add the meat, weight down with a glass bowl, cover, and refrigerate for 3-5 days.

Dry on a rack (over a cookie sheet) in the refrigerator overnight to dry out the meat and concentrate the flavors.

COLD SMOKE 4 hours.


If making hot meats, like carnitas, rub with oil, season lightly with salt, sugar and garlic powder. Smoke at 275 for 20 minutes, then lower the temp to 200 for 2-3 hours. COVER tightly in a baking dish/Dutch oven and finish in the oven for 2-3 hours at 325 (or until meat is tender). Add a cup of orange juice if it’s a big piece of meat.

"That’s all. Not so difficult, right? LOL "


Maybe we will all get the confidence of Remy after we've made it a few times! Thank you again for taking the time to give us some good ideas!

If you do try it out; let us know how it went! I cant wait to sweet talk my man into trying this summer ;)

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