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These little Mexican "Burnt Ends" pieces are some of the Best and Most Flavorful I know.

They are the Best Filling for Tacos, Quesadillas, Burritos and Texas Red Chili.

You just gotta try them :)


Pork Loin in 1 inch pieces

Kosher Salt

3 Tbsp Cumin (Comino = The Mexican State Spice)

3 Tbsp Oregano (Preferably Mexican)

3 Tbsp Ancho Chili Powder


3/4 Cup CocaCola

3/4 Cup Orange Juice

4 Cloves Garlic pressed

Drip Pan

Aluminum Foil

Cut the Pork Loin into 1 inch pieces. Mix the Kosher Salt, Cumin, Oregano and Ancho Chili Powder

in a container and mix the Meat Pieces in with the spices. Put in the fridge and marinate Meat for 24 hours.

Start you Smoker and set it for 250F (125c) for a 3 hour cue.

Take out the Meat and put the pieces straight on the grid in the Smoker and cue with smoke for 1 hour.

(I use Cherry Wood for this)

In the meantime mix the Coca Cola, Orange Juice and Garlic for the Marinade..

After 1 hour on the Smoker, put the Meat in the Drip Pan and pour over the marinade.

(I use the Weber 6416 Drip Pan)

Cover Drip Pan tightly with Foil and put it back in the Smoker and run for another 2 hours.

Take the Drip Pan off and enjoy the most Tender, Flavorful Mexican Meat you have ever tasted !!!