Smoked carnitas

Upgrade your favorite tacos, nachos and enchiladas with these tender smoked carnitas, cooked low and slow on the smoker and then finished in a citrusy braise.


Dry rub (recipe included) Pork shoulder (butt cut) Lime juice Orange juice Melted lard Bay leaves Yellow onion

Stir together the spices to make the dry rub. Sprinkle the spices on the pork and rub them all over to cover the meat.


Place the pork in the smoker and insert a leave-in thermometer. Close the lid and smoke the pork until it reaches an internal temperature of 165 degrees F. Remove from the smoker.


Whisk together the juices in an aluminum pan and melted lard. Cut the pork into chunks and place on top of the mixture with bay leaves and onion quarters.


Tightly cover the pan with aluminum foil. Place it back on the smoker to finish cooking until the pork is fork tender.


Remove the pork and allow it to rest. Using two forks or meat claws, shred the pork to make the carnitas. If desired, you can broil the pork for a couple minutes to crisp up the edges.


For a smoky twist on a classic Mexican dish, you’ll love every succulent bite of these pork carnitas. Pour yourself a margarita and get ready for one satisfying meal everyone will love.