How To Make Delicious Pork Carnitas At Home

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

Debone the pork shoulder and cut it into cubes, keeping the fat on.

Season the pork cubes with Heath RS garlic jalapeno rub and Malcolm's Grande Gringo Mexican rub, letting them sit for 15-20 minutes.

Preheat the smoker to 240°F and place the pork cubes on the smoker for about 3 hours, spaced apart for airflow.

After 1.5 hours, check the pork and wrap them in an aluminum pan with some juice and aromatics to make them tender.

Add quartered onion, juice of 1 lime, juice of 1.5 oranges, and enough broth to cover about a quarter of the pork.

Wrap the pan tightly with foil and return it to the smoker, checking the temperature after about an hour until it reaches 195-200°F.

Once the pork is tender, remove it from the smoker and let it cool slightly before discarding the onions and citrus.

Break the pork into smaller chunks and place them in a cast iron skillet with a little olive oil.

Broil the pork chunks for about 5 minutes to crisp up the outside, keeping an eye on them to prevent burning.

Remove the carnitas from the broiler and assemble tacos with the crispy pork, adding fresh salsa verde and finely diced onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary