Smoked Pork Carnitas
Mexican-style pulled pork with crispy edges, perfect for tacos.
Jump to RecipeCarnitas - those crispy, tender pieces of pork that are the star of Mexican street tacos - take on new life when prepared in the smoker. The smoke adds an extra dimension to the traditional braised pork, creating carnitas with incredible depth of flavor and those coveted crispy edges that everyone fights over.
Perfect for Taco Tuesday, Cinco de Mayo celebrations, or casual weekend gatherings where you want to set up a DIY taco bar. These carnitas are a crowd-pleaser for birthday parties, game day watch parties, or any time you're feeding a group. Everyone can customize their tacos just how they like them.
Serve in warm corn tortillas with fresh cilantro, diced onion, and a squeeze of lime - the classic way. For a heartier meal, stuff into burritos with rice, beans, and all the fixings. These carnitas also make incredible nachos, quesadillas, or topped onto tostadas with refried beans and crema.
Add citrus for variation - orange juice and zest are traditional, but grapefruit or lime work beautifully too. Experiment with different chilies in the braising liquid - ancho for earthiness, guajillo for fruitiness, or chipotle for smokiness. Some pitmasters add a splash of Mexican Coca-Cola for extra caramelization.
The secret to perfect carnitas is the broiling step at the end - it creates those irresistible crispy bits while keeping the interior moist. Save some of the braising liquid to drizzle over the shredded meat to keep it juicy during serving.
Ingredients
Instructions
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1
Mix cumin, oregano, chili powder, salt, and pepper. Try Bad Byron's Butt Rub for extra flavor.
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2
Season pork generously with spice mix.
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3
Smoke at 250°F for 4 hours until bark forms.
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4
Transfer to Dutch oven with citrus juice, garlic, and onion.
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5
Cover and continue cooking until internal temp reaches 205°F and meat pulls easily. Use an instant-read thermometer for accuracy.
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6
Shred pork and spread on sheet pan using meat shredding claws.
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7
Broil until edges are crispy.
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8
Serve in warm tortillas with onion, cilantro, and lime.