Smoked Carnitas
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Unrated
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Prep Time
15 mins
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Cook Time
8 hrs
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Marinating Time
8 hrs
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Total Time
16 hrs 15 mins
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Servings
8
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Course
Main Course
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Cuisine
Tex-Mex
Smoked Carnitas
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This non-traditional Smoked Pork Carnitas is a flavorful Tex Mex BBQ mash up recipe. Thanks to using a citrus marinade, and a homemade seasoning mix of Mexican spices, the pork comes out smoky, tender, flavorful and melt in your mouth rich with crispy edges.
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Ingredients
Carnitas Marinade
- 3-4 pound pork roast (pork butt)
- 1 orange juiced
- 1 lime juiced
- ¼ cup avocado oil
- 1 teaspoon salt
- ½ bunch cilantro chopped
- 1 Jalapeño seeds & membranes removed, chopped
- ½ teaspoon cumin
- ½ teaspoon Coriander
- ½ teaspoon Mexican oregano
- 3 cloves garlic smashed
Dry Rub
- 1 teaspoon cumin
- 1 teaspoon Coriander
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon salt
- ½ teaspoon coarse ground black pepper
- 1 tablespoon mild chili powder
- 1 tablespoon avocado oil
Braise
- 1 orange juiced
- 1 lime juiced
- 2 bay leaves
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Instructions
- Prepare the marinade by combining the orange juice, lime juice, avocado oil, cilantro, jalapeno, salt, cumin, coriander, mexican oregano and smashed garlic cloves.
- Add the pork to a container with a lid or to a large resealable plastic bag. Pour the marinade over the top.
- Seal and place in refrigerator to marinate overnight.
- Preheat smoker to 225 degrees F.
- Remove the pork from the marinade and pat dry with paper towels.
- In a small bowl combine the spices for the dry rub. Stir to combine.
- Drizzle the oil over the pork and rub with your hands to evenly coat.
- Evenly sprinkle the dry rub over the pork and using your hands press into the meat so it sticks.
- Place the pork directly on the grill grates and smoke for approximately 5-6 hours until the internal temperature reaches 160 degrees F.
- At 160 degrees F, remove the pork from the smoker and place in a disposable baking tin, or cast iron skillet with the juice of 1 orange and 1 lime, plus the 2 bay leaves, cover with foil.
- Heat smoker to 350 or use your stove (the meat has already gotten all of the smoke flavor), and continue to cook the pork until it reaches an internal temperature of 203 degrees F.
- Once the meat reaches temperature, remove from the smoker or oven and keeping it covered, let it rest for 30 minutes.
- Preheat oven to broil.
- Shred the meat and place on a large baking sheet. Drizzle with some of the liquid from braising.
- Broil the meat for 4-5 minutes until it begins to crisp and caramelize.
- Remove from the oven and allow to cool briefly before serving.
Notes
- If using a pellet grill remember to shuffle around the pellets, as time goes by a divet will form in the pellets and they will stop feeding in. Also ensure that you are refilling pellets, since this is a long cook you will most likely have to refill at least one time.
- Storage:
- Pork tastes best when smoked with a mild to medium flavored smoke. The best options include:
- How to Store and Reheat: Store any leftover pulled pork in a sealed container in a refrigerator for up to 5 days. To reheat, place pork in a sealed plastic bag, and place the bag in a pot of boiling water. This helps the pork to retain all moisture during the reheating. Can also wrap the pork in a wet paper towel and microwave as a quicker option.
- Freezing: store in a freezer safe container for up to 3 months. To thaw, remove to refrigerator the night before using. Then reheat following instructions above.
- Hickory
- Oak
- Apple
- Cherry
- Maple
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
7g
(2%)
Protein
39g
(78%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
107mg
(36%)
Sodium
667mg
(28%)
Potassium
743mg
(21%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
141IU
(3%)
Vitamin C
25mg
(28%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 39g | 78% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 107mg | 36% |
| Sodium | 667mg | 28% |
| Potassium | 743mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 25mg | 28% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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