Mesquite-Smoked Pork Carnitas Tacos: Savory Bliss Unleashed
We’re excited to share an exceptional recipe that will transport your taste buds straight to Mexico: Mesquite Smoked Pork Carnitas Tacos with Tomatillo Green Chile Salsa. As a devoted lover of Mexican cuisine, I firmly believe that carnitas are the gold standard when it comes to authentic flavors. They hold a special place in my heart as one of my all-time favorite pulled pork recipes. With the perfect blend of smokiness, tenderness, and succulence, these carnitas tacos are a true delight to behold. Paired with a zingy Tomatillo Green Chile Salsa, this dish takes your culinary experience to new heights. Get ready to savor the irresistible combination of flavors that will rival any Mexican restaurant. Let’s dive into the recipe and create a taste sensation that will leave you craving more. Recipe by Glenn Connaughton. Read more about Glenn here.
Mesquite smoked Pork Carnitas tacos with Tomatillo Green Chile Salsa
- Smoker with Mesquite wood chips or pellets
- Disposable deep half size aluminum pan
- Spray Bottle
For the Pork
- 1 7–9 pound bone-in pork shoulder
- 2 tablespoons neutral oil avocado or canola
- 4 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 2 tablespoons dark brown sugar
- 1 tablespoon cumin
- 1 tablespoon Mexican oregano
- Banana Leaves optional
For the Injection
- 1 cup low sodium chicken broth
- 1 tablespoon Revolution Barbecue Bird Brine
For the Spritz
- 1 cup low sodium chicken broth
- 1/2 cup orange juice with no pulp
- Juice of 1 lime
Tomatillo Green Chile Salsa
- 1 28oz can of tomatillos
- 1 4oz can diced green chiles.
- 1/4 medium white onion diced
- 2 garlic cloves
- 1 tablespoon Vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Juice of whole lime
- Flour or corn tortillas
- Shredded Mexican Cheese I recommend Chihuahua cheese
- Prepare the injection by mixing all of the ingredients in a small bowl. Leave the pork in the cryovac packaging and place in a disposable aluminum pan. Full your injector with the brine liquid and slowly inject the pork every inch while pushing the needle roughly halfway through the meat.
- When you have finished place the pork with the aluminum tray in the refrigerator to rest at least 4 hours, preferably overnight.
- Prepare the smoker with mesquite wood pellets or chips and set it to 275 degrees.
- Remove the pork from the refrigerator and remove it from the cryovac package. Discard any liquid and pat the pork dry with paper towels. Mix the Texas Beef BBQ Rub, brown sugar, cumin and oregano together in a small bowl. Lightly rub the pork shoulder down in the neutral oil and then liberally rub it down with the spice rub. Allow to rest while the smoker comes to temperature.
- Mix the ingredients of the spritz together in a spray bottle.
- Place the pork on the smoker and lightly sray with the spritz mixture. Do not dispose of the aluminum pan. Repeat the spritzing every 45 minutes for the first 4 hours.
- While the pork is cooking, Open the can of tomatillos and drain off all the liquid. Place all the Tomatillo salsa ingredients in a blender and pulse until all the ingredients are fully combined. You want this a little chunky so do not over blend. Poun into a container and store in the refrigerator.
- After 4 hours, place the pork in the aluminum pan and return to the smoker and continue to cook until it reaches an internal temperature of 165 degrees.
- Remove the pork from the smoker and place the pan on a cutting board. Remove the pork from the pan and wrap it in a single layer of rinsed banana leaves being sure to cover all of the meat. Place back into the aluminum pan and pour in the remaining contents of the spray bottle. Seal the aluminum pan with heavy duty foil and return it to the smoker.
- Continue to cook the pork until it reaches an internal temperature of 200-205 degrees with 203 being the sweet spot.
- Remove from the smoker and allow to rest in the aluminum pan for 1 hour. Remove the aluminum foil and the banana leaves with heat proof gloves. Remove the pork from the pan and place on a baking sheet or a clean aluminum pan. Remove the bone and shred the pork, adding back in the liquid to achieve the proper juiciness. Do not discard the remaining liquid so can add in more later.
- Serve in a tortilla with tomatillo salsa and Chihuahua cheese.