Pork Carnitas Recipe with Mexican Style Pulled Pork Pork Carnitas Tacos Malcom Reed HowToBBQRight

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat while pork butt is often less expensive.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas provide more fiber, while flour tortillas are typically cheaper.

Score the pork butt in a crisscross pattern to create crevices for flavor.

Season the pork butt with a good dose of salt, black pepper, and garlic.

Rub chopped chipotle peppers in adobo sauce all over the pork butt.

Place the pork butt in a large half-gallon bag.

Add about a quart of orange juice to the bag.

Squeeze and drop in whole oranges and limes for flavor.

Seal the bag, removing as much air as possible, and refrigerate overnight.

Remove the pork butt from the marinade and let it drip dry.

Season the pork butt again with salt, black pepper, and garlic, ensuring to get it in the crevices.

Add ground cumin, chipotle pepper, ancho chili powder, and cinnamon to the pork butt for flavor.

Repeat the seasoning process on the other side of the pork butt.

Prepare the grill for indirect heat and preheat to 275-300°F.

Smoke the pork butt for about 4 hours until it develops a good color and bark.

Transfer the pork butt to a pan with fruit juice, tomato juice, onions, garlic, and dried peppers to braise.

Cooking Techniques

Equipment Needed

Spice Level: