Smoked Carnitas

While not traditional, these smoked pork carnitas have a subtle smoke flavor but still have that well-known crispiness.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 12

Resting Time 12

Total Time 1 10

Servings

Calories 618kcal

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.

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.