Smoked Pork Carnitas
On February 13, 2024 (Updated May 11, 2024)
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These Smoked Pork Carnitas are a delicious, non-traditional way to enjoy carnitas. The slow smoke makes for a rich, melt in your mouth pork with crispy edges. Hop on this pork train and enjoy some great Mexican inspired flavors in the rub with a kiss of heat and a kiss of sweetness.
Can You Make Carnitas from Smoked Pork?
Heck yes you can. While smoking carnitas is not authentic, I still wanted to take those traditional flavors and add a kiss of wood smoke for something unique and delicious.
Traditional carnitas are braised in oil, low and slow, until the pork is fall-apart tender. We get the same results for this recipe by smoking low and slow and then doing a foiled braise. The seasoning blend includes a lot of traditional seasonings mixed in so we still get that classic carnitas flavor.
Finally, crisping the pork in fat is a super crucial last step. It gives you the coveted crispy edges and caramelized flavor that makes carnitas so darn craveable. Don’t leave this step out. It’s worth the extra time and effort to get the pork just right.
Smoked Pork Carnitas
Ever since I posted my recipe and video for Smoked Chile Verde, Todd has been on my case to smoke up some pork carnitas. I finally gave in to the pressure and created this recipe for smoked pork carnitas. This meal has Mexican-inspired flavors in the rub with a kiss of heat and a kiss of sweetness. It’s the perfect balance of flavors, and you’ll find it extremely family-friendly. We ate it for dinner that first night and shredded the meat for tacos. The next day we pulled it out and tossed leftovers on some homemade nachos. Everyone in the family loved this, and you’ll get a good amount of food for your buck.
Smoked Pork Marinade
The magic to these carnitas comes from the marinade. And luck for you, it only calls for 4 ingredients. Here’s what you’ll need for the marinade:
- 2 Tablespoons vegetable oil
- 1 Tablespoons coarse kosher salt
- 2 limes, sliced in half and juiced
- 1 orange, sliced in half and juiced
Simply place the pork in a gallon-sized zip top bag, add the remaining ingredients, and allow the pork to marinate in the refrigerator overnight (around 12 hours).
Tips for Making Carnitas
So you’re ready to make your own delicious pork carnitas, eh? Well then, take a quick peek at these tips to ensure your meat comes out tasting completely divine.
- Crisp in batches. If you have more pork than you need, do the last crisping step in batches. Save the rest of the shredded pork and liquid/fat and crisp up right before serving. This is a great way to reheat it and the crisp edges are fresh and hot every time you want to eat.
- Keep dishes to a minimum. Braise in either a 12″ cast iron skillet or aluminum foil pans. I used foil pans because that’s what I had, but cast iron works great as well.
- Reserve the cooking liquid. You’ll use the oil on top to crisp the meat and the juices underneath to keep it moist and flavorful.
How to Make Pork for Tacos
- Marinate. Place the pork shoulder in a large zip top bag and sprinkle on all sides with kosher salt, then pour over the orange and lime juice. Place the orange and lime rinds in the container with the pork, and then let it marinate for a good 12 hours to let all those flavors soak into the pork.
- Season and smoke pork. Preheat your smoke to 225 degrees F. Remove your pork from the marinade and pat it dry. Combine all of the ingredients for the pork seasoning in a small bowl. Drizzle the pork shoulder with cooking oil and then season the pork on all sides with the dry rub. Smoke with the lid closed for 5-6 hours, until the internal temperature of the shoulder reads about 165 degrees F.
- Braise pork. Transfer pork shoulder to an aluminum pan and pour vegetable oil on in, then place bay leaves and cover with foil. Increase your smoker to 350 degrees F. Place covered pork, close the lid, and smoke until your pork reaches 203 degrees F, about 3-4 hours.
- Rest and shred. Rest the meat at room temperature for at least an hour before shredding. Shred the meat and remove the large bone and any fat or gristle and discard the bay leaves. Save any liquid for the next step.
- Crisp pork. Preheat a cast iron skillet over medium-high heat. Use a spoon to separate the oil and fat from the pan drippings. Drizzle the skillet with the saved cooking fats. Place the shredded pork into the hot oil and cook for 2-3 minutes, flipping pieces occasionally to ensure even browning.
- Enjoy. Serve immediately in tacos or burritos, on nachos, or plain. Drizzle more of the reserved cooking liquid, as desired.
More Tasty Pork Recipes
Oh baby, I love me some smoked pork. If you find yourself looking for some tasty smoked pork to make this week, look no further than these other popular recipes from Hey Grill Hey:
Smoked Pork Carnitas Recipe
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Smoked Pork Carnitas
Video
Ingredients
- 1 7-9 pound bone-in pork shoulder
Marinade
- 2 Tablespoons vegetable oil
- 1 Tablespoon coarse kosher salt
- 2 limes sliced in half and juiced
- 1 orange sliced in half and juiced
Seasoning
- 1 Tablespoon dark brown sugar
- 2 teaspoons coarse kosher salt
- 2 teaspoons coarse black pepper
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon chipotle chili powder
- ½ teaspoon dried Mexican oregano
- ½ teaspoon cumin
- ½ teaspoon cinnamon
Braise
- 2 bay leaves
- ½ cup vegetable oil
Instructions
- Marinate the pork. Place the pork shoulder in a large zip top bag or other food-safe container. Coat with cooking oil and sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice. Place the orange and lime rinds in the container with the pork and refrigerate for 12 hours (typically overnight).1 7-9 pound bone-in pork shoulder, 1 Tablespoon coarse kosher salt, 2 limes, 1 orange, 2 Tablespoons vegetable oil
- Preheat the smoker. Preheat your smoker to 225 degrees F with your favorite hardwood. I recommend pecan or oak for this recipe.
- Season the pork shoulder. Remove your pork from the marinade and pat dry. Combine all of the ingredients for the pork seasoning in a small bowl. Drizzle the pork shoulder with the 2 Tablespoons of cooking oil and spread all around. Season the pork on all sides with the dry rub.1 Tablespoon dark brown sugar, 2 teaspoons coarse kosher salt, 2 teaspoons coarse black pepper, 1 teaspoon chili powder, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, ½ teaspoon chipotle chili powder, ½ teaspoon dried Mexican oregano, ½ teaspoon cumin, ½ teaspoon cinnamon
- Smoke. Place the pork shoulder on the smoker and close the lid. Smoke for approximately 5-6 hours, or until the internal temperature of the shoulder reads about 165 degrees F.
- Prep to braise. Transfer the pork shoulder to an aluminum pan and pour the ½ cup of vegetable oil over the top. Place the bay leaves on top and cover tightly with foil.2 bay leaves, ½ cup vegetable oil
- Braise the pork. Increase the heat on your smoker to 350 degrees F (this step can also be completed in the oven) and put the covered pan inside and close the lid. Allow to cook for an additional 3-4 hours or until the pork shoulder reaches an internal temperature of 203 degrees, or your thermometer probe slides into the meat like it is sliding into softened butter.
- Rest and shred. Rest the meat at room temperature for at least an hour before shredding. Shred the meat and remove the large bone and any fat or gristle and discard the bay leaves. There will likely be a lot of liquid in the aluminum pan, do not discard this liquid! It is delicious and you’ll need it in the next step.
- Crisp the pork. Preheat a cast iron skillet over medium-high heat. Use a spoon (or fat separator) to separate the oil and fat from the pan drippings. Drizzle the skillet with 1-2 Tablespoons of the cooking fats. Place the shredded pork into the hot oil and cook for 2-3 minutes, flipping pieces occasionally to ensure even browning.
- Serve and enjoy. Serve immediately in tacos or burritos, on nachos, or plain! I recommend having the reserved cooking liquid on the side to drizzle on, as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I cook this one day and crisp it up to serve the next day?
Absolutely! Just make sure you cook it all the way to an internal temperature of 203 degrees F. You can re-crisp it the next day no problem.
Should I go ahead and shred the day I cook it or wait for the next day when I crisp it up?
Hi – I am cooking this the day before serving to guests. Should I wait until the serving day to crips the pork or should I do all the steps in advance and simply reheat on the day that I am serving it? Thanks!
Because the pork is cooked to internal temperature before this step, you can do it the next day. You can also do it all ahead and just reheat it if that’s easier for you.
Never commented on a recipe before, might be the most delicious thing I’ve ever made! Tacos with homemade pico, queso Fresca, beans and rice.
Made these for the second time today. This recipe is unreal, super easy, and always a hit. Think this has become my favourite thing to do on the smoker!
Do you discard the remaining marinade after you remove the shoulder from it or do you save it to add to the braise?
It’s discarded after marinating.
If you still have them, could you add the fruit rinds to the braise as well?
If you want to, that would work.
Can you substitute a pork loin for the pork shoulder for this recipe?
You could totally make this with pork loin. If you’re using a loin roast then it will work pretty much the same. If you’re just doing a tenderloin, it will probably take less time, so make sure to cook to temp.
Can use use avocado or olive oil instead of vegetable oil for the braising?
You can totally use avocado oil, and we do regularly for various recipes. It’s a 1:1 ratio.
Best Carnitas I’ve ever had!
I’ve made this ALOT of times and its amazing each and every time. Usually vacuum seal leftovers with some of the braising oil inside to freeze for quick future meals. Excellent every time and freezes extremely well.
Quick question HGH- Have you ever done the braising portion in a covered cast dutch oven instead of foil? This work well you think?
That would work great.
Trying today for the first time. Can I pour a beer in the braising pan as well? Thanks, love your smoker recipes!!
Absolutely. I’d add 1 cup to the marinade and 1 cup to the braise.