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Revolution Barbecue Pork Carnitas Tacos with Texas Beef BBQ Rub

Mesquite smoked Pork Carnitas tacos with Tomatillo Green Chile Salsa

Introducing Mesquite Smoked Pork Carnitas Tacos with Tomatillo Green Chile Salsa! Get ready to savor the irresistible combination of tender, smoky pork and vibrant tomatillo salsa. Seasoned with Revolution Barbecue Texas Beef BBQ Rub, the pork is injected with a tantalizing blend of chicken broth and Revolution Barbecue Bird Brine. Slow-smoked to perfection with mesquite, the pork develops a rich flavor profile. For an authentic touch, wrap the pork in banana leaves, infusing it with a unique essence that elevates the carnitas to new heights. Accompanied by a zesty Tomatillo Green Chile Salsa, these tacos are a celebration of Mexican cuisine. Serve the shredded pork in warm tortillas, topped with the salsa and Chihuahua cheese. For an extra authentic twist, crisp up the carnitas in a pan, unlocking their golden, crispy goodness. Brace yourself for a culinary adventure filled with bold flavors and genuine flair.
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Prep Time 30 minutes
Cook Time 10 hours
Resting Time 1 hour
Total Time 11 hours 30 minutes
Course Main Course
Cuisine Mexican

Equipment

Ingredients
  

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

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

For Serving

  • Flour or corn tortillas
  • Shredded Mexican Cheese I recommend Chihuahua cheese

Instructions
 

  • 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.

Notes

For authentic crispy carnitas, place 2 tablespoons of neutral oil in a cast iron pan or griddle on medium high heat. Place pulled pork in the pan, being sure not to crowd the pan, and allow it to get crispy for about 2 minutes. Flip over and allow to cook another 1-2 minutes until crispy. This will totally transform your pulled pork into authentic tasting carnitas that will rival about any Mexican restaurant!
Keyword Authentic Mexican Pork Carnitas, Mesquite Smoked Pork Carnitas Tacos, Mesquite-Flavored Carnitas Tacos, Revolution Barbecue Bird Brine, Revolution Barbecue Texas Beef BBQ Rub, Smoky Pork Tacos with Tangy Salsa, Tomatillo Green Chile Salsa Recipe
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