Smoked Carnitas

These smoked carnitas are everything you want in a taco. Pork shoulder gets slow-cooked on the smoker until fall-apart tender, then shredded and crisped in a skillet for that signature texture. Whether you go classic with onion and cilantro or mix things up with pineapple and chipotle crema, this one’s always a hit.

Ingredients:

• 3-4 lb pork shoulder (Boston butt)

• Yellow mustard or avocado oil

• Apple juice, orange juice, and lime juice (or some combination of those three)

For the Dry Rub:

• 2 tbsp kosher salt

• 1 tbsp Badia Complete seasoning

• 1 tbsp cumin

• 1 tbsp garlic powder

• 1 tbsp sazón

• 1 heaping tbsp brown sugar

• 1/2 tbsp smoked paprika

• 1/2 tbsp adobo seasoning

• 1/2 tbsp onion powder

• 1/2 tbsp coriander

• 1/4 tbsp white pepper

• 1/4 tbsp cayenne pepper

For Serving:

• Corn tortillas, warmed

• Classic Street Style: Chopped white onion, cilantro, salsa verde

• Sweet & Smoky: Pickled red onion, grilled pineapple, cilantro, chipotle-lime crema

• Bright & Balanced: Grilled pineapple, chopped white onion, cilantro, squeeze of lime

• Tropical Heat: Grilled pineapple, jalapeno, cilantro-lime crema

Preparation:

1. Preheat the smoker* to 250°F.

   
   

2. In a bowl, combine all dry rub ingredients.

   
   

3. Coat the pork shoulder with a binder (like mustard or oil). Generously apply dry rub, making sure to work it into all the crevices.

   
   

4. Smoke until pork reaches an internal temperature of 165°F, spraying every 30–60 minutes with a mixture of apple juice, orange juice, and lime juice to keep it moist.

   
   

5. Once the pork reaches 165°F, place in a foil pan with about 1 cup of the juice mixture. Cover tightly with two layers of foil and return to the smoker. Continue cooking until the pork reaches an internal temperature of 205°F.

   
   

6. Remove from heat and let it rest (still covered) for at least 1 hour.

   
   

7. Shred the pork, then mix in some of the reserved juices to keep it juicy.

   
   

8. Optional crisping: For tacos, crisp the shredded pork in a hot skillet with a little oil.

   
   

9. Assemble Tacos. Serve carnitas in warm corn tortillas and your preferred toppings.

*Notes and Suggestions:

• No smoker? No problem. You can make these carnitas in the oven or in a crockpot and they will be just as flavorful!

  • Oven Method: Place pork in a roasting pan and follow the same steps, just swap out the smoker for your oven.

  • Crockpot Method: Add pork and about 1 cup of juice mixture to crockpot. Cook on low for 8–10 hours or high for 5–6 hours until tender.