Family Recipes by Revolution Barbecue, Pinche Gringo Adobo Rub, Pork, Recipes, Recipes by Glenn Connaughton, Texas Beef BBQ Rub
Revolutionize Your BBQ Game with Smoked Pork Carnitas
Step into the realm of mouthwatering innovation with our unique take on smoked pork carnitas—a tantalizing twist on tradition. While this recipe may not adhere strictly to the traditional methods of carnitas preparation, it holds a cherished place in the heart of any barbecue aficionado. Infused with passion and creativity, this rendition showcases the artistry of barbecue in every succulent bite.
Prepare to embark on a culinary journey where innovation meets tradition, resulting in a dish that pays homage to the classics while pushing the boundaries of flavor. Marinated in a symphony of flavors including Revolution Barbecue’s Texas Beef BBQ Rub, lime, and orange juice, this pork shoulder undergoes a slow smoking process that transforms it into a tender masterpiece.
As the aromas of smoked perfection fill the air, you’ll witness the magic unfold with each passing hour. This isn’t just a recipe—it’s a testament to the endless possibilities of barbecue cuisine. And while it may not follow the traditional path, it forges its own trail of excellence, guided by a passion for flavor and a commitment to culinary innovation.
Join us as we redefine the art of carnitas with a recipe that’s sure to become a favorite in your barbecue repertoire. Prepare to be inspired, delighted, and utterly satisfied as you experience the ultimate fusion of tradition and innovation in every savory bite. Recipe by Glenn Connaughton. Read more about Glenn here.
Smoked Pork Carnitas
Ingredients
- 1 7-9 pound bone-in pork shoulder
Marinade:
- 2 Tablespoons neutral oil avocado, vegetable, or canola
- 1 Tablespoon Revolution Barbecue Texas Beef BBQ Rub
- Juice of 2 limes
- 1 cup orange juice
Seasoning:
- 2 Tablespoons neutral oil avocado, vegetable, or canola
- 3 Tablespoons Revolution Barbecue Pinche Gringo Adobo Rub
Braise:
- 1/2 white onion julienned
- 1/2 cup pork lard or Manteca
- Optional Toppings:
- Corn Tortillas
- Diced White Onion
- Diced Cilantro
- Lime Wedges
Instructions
- Marinate the pork: Place the pork shoulder in a large container or zip-top bag. Pour in the neutral oil, sprinkle with Texas Beef BBQ Rub, and squeeze in the lime juice. Add the orange juice, ensuring the meat is fully coated. Let it marinate in the refrigerator for at least 12 hours or overnight for maximum flavor infusion.
- Preheat the smoker: Fire up your smoker to 225°F, using Pecan or Oak wood for that authentic smoky taste.
- Season the pork: Remove the pork from the marinade and pat it dry. Drizzle with neutral oil and generously season with Pinche Gringo Adobo Rub on all sides.
- Smoke the pork: Place the seasoned pork shoulder on the smoker rack and close the lid. Let it smoke for 5-6 hours, or until the internal temperature reaches 165°F, allowing the flavors to develop and the meat to become tender.
- Braise the pork: Transfer the smoked pork shoulder to an aluminum pan. Scatter the julienned white onion over and around the meat. Pour in the pork lard or Manteca, then cover the pan tightly with foil. Continue cooking at 350°F for an additional 3-4 hours, or until the internal temperature reaches 203°F and the meat is fork-tender.
- Rest and shred: Allow the pork to rest at room temperature for at least an hour before shredding. Use two forks to shred the meat, removing any excess fat or gristle. Retain the flavorful cooking liquid from the pan for the next step.
- Prepare the carnitas: Heat a cast iron skillet over medium-high heat. Carefully separate the fat from the cooking liquid using a spoon or fat separator. Drizzle the skillet with some of the reserved cooking fats. Add the shredded pork to the skillet and cook for 2-3 minutes, stirring occasionally, until it develops a crispy exterior.
- Serve: Serve the succulent smoked pork carnitas with warm corn tortillas and optional toppings like diced white onion, fresh cilantro, and lime wedges. Enjoy the rich, smoky flavors and tender texture of this classic dish!