Smoked Carnitas offer plenty of smoky flavor paired with tender, juicy pork. The simple spice mixture adds tons of flavor without a lot of work. Add this easy recipe to your meal prep rotation to keep dinner interesting and flavorful.
When we have a lot of people coming over and need to feed a crowd, these smoked pork carnitas are perfect because they can be enjoyed so many different ways. All I have to do is make the smoked pork shoulder, and everyone can enjoy it however they like.
If you've been looking for a simple option for serving pulled pork, you just found it. This recipe is a fun spin on traditional carnitas and always a hit with everyone who tries it. We especially love using the shredded meat for tacos with all our favorite toppings.
Be sure to try this Pulled Pork Nachos Recipe and these Smoked Fish Tacos for two other delicious Mexican-inspired recipes.
Ingredients
- Pork shoulder - Cut into chunks and trim off any large pieces of excess fat.
- Jalapeño - Remove the seeds to reduce the heat.
- Garlic cloves - Chop before adding.
- Onion - Dice into small pieces.
- Seasonings - Kosher salt, dried oregano, smoked paprika, ground cumin, orange zest, and ground black pepper add plenty of flavor.
See recipe card for quantities.
How to Make Smoked Carnitas
Preheat the smoker to 250 degrees.
Step One: Add all the ingredients to an aluminum pan. Mix until the pork is evenly coated with the seasonings.
Step Two: Smoke uncovered for three hours. Cover the pan tightly with foil and smoke for another two hours, or until the pork is tender enough to shred.
Top tip
Use a meat thermometer to check the internal temperature of the pork. For tender pulled pork, you're looking for around 200-205°F, but tenderness is the best test. The pork should easily pull apart with two forks.
Substitutions
- Pork - You can also use this recipe to make smoked pork butt or other large chunks of pork shoulder.
- Seasonings - Feel free to change up the flavors with chili powder, bay leaves, brown sugar, garlic powder, or even a little hot sauce. Mix and match to suit your tastes.
Variations
- Crispy carnitas - After shredding the pork, heat a little cooking oil in a cast iron skillet over medium heat. Add the pork in batches and let it cook without stirring for a couple of minutes to get those crispy edges. You can also drizzle a little of the cooking liquid over the meat before serving.
See this Smoked Queso Recipe for another simple recipe.
Equipment
To make this shredded pork, you'll want a sharp knife, cutting board, aluminum pan, foil, and a smoker. I use a pellet grill for that smoky flavor, but another type of smoker will work, too.
Storage
Let leftover smoked carnitas cool, then store them in an airtight container in the refrigerator. You can keep the pork in larger chunks or shred it first so it's ready to use for tacos and other meals throughout the week.
You can also freeze the leftovers in a freezer-safe bag or container.
Common Questions
Yes. If you want even more citrus flavor, squeeze some fresh lime juice or orange juice into the pan with the meat.
Grab some corn tortillas or flour tortillas, add the shredded pork, and pile on your favorite toppings. Diced red onion, cilantro, salsa verde, pico de gallo, sour cream, and fresh lime are all good options. Try serving with our Smoked Salsa to maximize the smoke flavor.
That's one of my favorite things about making carnitas for a crowd. I cook the meat and set out the toppings, and everyone can make their own tacos however they like.
You can. If you have a slow Sunday or another day to spend smoking meat, this is a great recipe to prep and store for meals throughout the week. You can freeze it for later, too.
As long as you cook it low and slow until tender, the pork should shred easily with two forks. You can also use meat shredding claws if you have them.
Let the pork rest for a few minutes first, then shred it while it's still warm. It's easier to handle after a short rest, but you don't need to let it cool completely.
Related
Looking for other recipes like this? Try these:
Recipe
Smoked Carnitas
Ingredients
- 2 lb pork shoulder cut into chunks, fat cut off when possible
- 1 jalapeno cut in half lengthwise, stems and seeds removed
- 2 garlic cloves finely chopped
- ¼ small onion finely chopped
- ½ tablespoon salt
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon orange zest
- ½ teaspoon ground black pepper
Instructions
- Preheat smoker to 250.
- Place all the ingredients into an aluminum pan.
- Mix until well combined.
- Smoke for 3 hours, covering after 2 hours.
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