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While not traditional, these smoked carnitas have a subtle smoke flavor but still have that well-known crispiness on the edges of the pork.
After recently buying a pellet grill, I've used any excuse to make smoked recipes - from smoked beef short ribs to smoked spatchcock chicken to smoked pork tenderloin to smoked boneless chicken thighs to smoked shrimp.
And while pulled pork is super popular with a smoker, I wanted to mix it up and make one of my favorite pork dishes - carnitas. In general, carnitas are made by braising or simmering pork in oil in lard until tender.
But what sets them apart is then cooking the pork over high heat to get some crispy edges and a caramelized flavor. And while you can serve them a few different ways, tacos are the most common. In fact I have a Dutch oven version that works great if you don't have a smoker.
Getting back to this recipe though, you get some acid from fresh oranges and limes as well as a Mexican-leaning spice mixture which includes cilantro and chili powder. All of this is complemented by a faint smokiness which just enhances the flavor. It really makes these smoked carnitas one of a kind.
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Ingredient Notes
- Pork - you want bone-in pork shoulder if possible. It takes a little longer but leads to more flavor.
- Fruit - using fresh oranges and limes adds some acidity and flavor to the pork.
- Lard - traditionally used to cook carnitas. You rub it both over the pork and braise it in the smoker.
- Spices - the combination of spices and sugar is where most of the flavor comes from.
Ingredient Swaps
Like any recipe, you can mix up the ingredients. Some variations include:
- While I like bone-in pork shoulder, you can use boneless, but it typically is smaller so it won't take as long to cook.
- Lard is what is normally used for these smoked carnitas, but if you can't find it just use some vegetable or canola oil.
Step-by-Step Photos
Add the salt over the pork and place in a large bag with the orange and lime juice as well as the leftover rinds. Refrigerate overnight. Remove from the marinade and pat dry. Mix all of the spices in a small bowl.
Rub the spice mixture over the pork. Place in the smoker at 225°F for 5-6 hours or until the internal temperature reaches 165°F.
Move the pork to an aluminum pan with the bay leaves and lard. Cover with foil and place back in the smoker, increasing the temperature to 350°F. Cook for 3-4 more hours or until the internal temperature reaches 205°F.
Let the pork rest for 45 minutes before removing the bone and bay leaves. Shred and save the liquid. Place on a baking sheet, tossing with 1 tablespoon of the liquid. Broil for 2-3 minutes or until the edges start to crisp. Add another tablespoon of liquid and broil again for 3 minutes. Repeat one more time. Serve when ready.
FAQs
A fruit wood like apple works great or hickory as it imparts mildly sweet flavors which doesn't overpower the smoked carnitas.
No. Pork butt also comes from the shoulder, but is higher on the leg and has more fat marbling.
Either works great. I use pork shoulder as that is more common at my grocery store.
Pulled pork is done when the internal temperature reaches 205°F. You can also tell if it is done if your thermometer probe slides into the meat like butter.
If you don't have a thermometer, if the bone easily pulls out it is done.
No, but having those crispy edges is important. You can also cook the pork in batches in a cast iron skillet over medium-high heat.
With pork, you cook to temperature, not time. To give an estimate, plan on 90 minutes per pound with cooking at 250°F.
You can keep in a sealed container in the fridge for up to 5 days or in the freezer for up to 3 months.
To reheat, add the smoked carnitas to a baking sheet and transfer to a preheated 400°F oven for about 15 minutes or until heated. Toss about halfway through.
Ways to Serve Pork Carnitas
I mentioned before that tacos are the most common, but you can use these smoked carnitas in a variety of ways. Some other options include:
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked carnitas. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Freshly squeeze the oranges and limes to get the juice you need. Bottled juice just isn't the same.
- If you don't want to make your own spice rub, just use store-bought.
- Use apple wood for smoking. Apple and pork go together like peas and carrots.
- Let the pork rest for 45 minutes before shredding which lets the juices stay inside.
- Don’t skip broiling the smoked carnitas as it gives it a nice char and additional texture.
Other Pork Recipes
If you’ve tried this smoked carnitas recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Carnitas
Ingredients
Marinade
- 7-8 lb bone-in pork shoulder
- 1 tablespoon kosher salt
- 3 oranges, juiced
- 2 limes, juiced
Seasoning
- 2 tablespoon lard, melted
- 2 tablespoon dark brown sugar
- 1 tablespoon garlic powder
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
- 2 teaspoon dried oregano
- 2 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
Braise
- ½ cup lard
- 2 bay leaves
Instructions
- Sprinkle the pork with salt all over the pork. Place in a ziploc bag with the orange juice, lime juice and leftover orange and lime rinds. Refrigerate overnight for 12 hours.
- Preheat smoker to 225ºF with apple or hickory.
- Remove the pork from the marinade and pat dry. Mix all of the spices in a small bowl. Rub the lard over the pork and season all sides with the rub.
- Place the pork fat side up directly on the grill grate and cook until the internal temperature reaches 165℉, about 5-6 hours.
- Transfer the pork to an aluminum pan. Add the lard and bay leaves. Cover and place back in the smoker. Increase the temperature to 350ºF. Cook for an additional 3-4 hours, or until the internal temperature reaches 205ºF.
- Remove pork from the smoker and let rest for 45 minutes. Remove the bone and bay leaves and shred. Save the extra liquid.
- Preheat oven to broiler and prepare a baking sheet. Add pork and toss in 1 tablespoon of the leftover liquid. Broil under high heat for 2-3 minutes until the edges start to brown. Remove and add another tablespoon of the liquid and broil for another 2-3 minutes. Add a little more of the liquid once removed to make sure it's crispy but moist.
Notes
- Freshly squeeze the oranges and limes to get the juice you need. Bottled juice just isn't the same.
- If you don't want to make your own spice rub, just use store-bought.
- Use apple wood for smoking. Apple and pork go together like peas and carrots.
- You can replace the lard with vegetable oil if you don't have it.
- Let the pork rest for 45 minutes before shredding which lets the juices stay inside.
- Don’t skip broiling the pork as it gives it a nice char and additional texture.
- You know the pork is done when it reaches an internal temperature of 205°F.
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