I give you...Smoked Pork Cheek Carnitas! First I smoked them for 2 hours at 225F, this just seemed like a great way to start the process of building and layering flavors. Here they were on the grill (lower left corner) with yesterday's ribs and a sausage fattie.
These were then cut in half and placed in a pot with some olive oil, sliced onions, Lucky Dog Hot Sauce and at the last minute, some sliced garlic. As you can see, the meat had a nice smoke ring and texture before ever hitting the oil.
I am not really sure what to do with them just yet. I let them cool and they are in the fridge now. I did test them and they were terrific. I will probably freeze them for later consumption.