Smoked Pork Carnitas

4.60 from 5 votes

Juicy smoked pork carnitas cooked low and slow over pecan wood. This tender shredded pork is served in your choice of taco or quesadillas, or as a nacho topping.

Prep Time10

Cook Time9

Total Time9 10

Course: Appetizer, Main Course

Cuisine: Mexican

Servings:

Calories: 255kcal

Author: Ben Isham-Smith

Equipment

Ingredients

3 lb pork butt
2 tbsp yellow mustard

Dry Rub

2 tbsp kosher salt
2 tbsp coarse black pepper
2 tbsp paprika
1 tbsp cumin
1 tbsp chili powder
3 dried guajillo peppers

Braising Liquid

2 cups water
2 bay leaves
3 cloves garlic roughly chopped
1 red onion roughly chopped
1 orange juice of
1 lime juice of

Instructions

Fire up smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone indirect cooking.
In a small bowl, combine the dry rub ingredients. Use a fork to remove or crush any lumps that may form.
Apply a thin layer of the pork butt with yellow mustard. Apply the dry rub seasoning to the pork, covering all sides and working into any folds or crevices on the meat surface.
Place pork butt on smoker grates and add wood chips to coals or wood tray. Close lid and smoke until internal temperature is 165°F (74°C), about 6 hours.
In a bowl, combine the braising liquid ingredients.
Place pork butt in aluminum foil. Pour braising liquid over pork and into pan.
Tightly wrap the pan and pork in foil. Place back in smoker and increase temperature to 350°F (180°C). Smoke until internal temperature is 200°F (94°C), about 3 hours.
Heat a cast iron skillet on the grill. Drain the pork butt and break it up into smaller, pulled pieces. Finish the carnitas on the cast iron skillet until the edges crisp up, about 5 minutes.
Serve in flour tortillas with your choice of toppings

Nutrition