Smoked Pork Carnitas
Indulge in a mouthwatering twist on a beloved classic with this flavorful rendition of smoked pork carnitas. While not entirely authentic, this recipe holds a special place as a personal favorite, crafted with love by a barbecue aficionado. Marinated in a zesty blend of Revolution Barbecue's Texas Beef BBQ Rub, lime, and orange juice, the pork shoulder is slowly smoked to tender perfection. A final braise in pork lard and onions infuses richness and depth, creating irresistible carnitas with a crispy exterior. Join me on a culinary journey where tradition meets innovation, resulting in a dish sure to delight barbecue enthusiasts and food lovers alike.
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!
Notes
As you savor every bite of these delectable smoked pork carnitas, remember that the key to their irresistible flavor lies in the quality of the seasonings. Elevate your barbecue game with Revolution Barbecue's signature Texas Beef BBQ Rub and Pinche Gringo Adobo Rub. For a limited time, indulge in the Tex-Mex Combo, featuring both rubs bundled together for a true taste of Tex-Mex excellence. Don't miss out and order yours today and unlock a world of flavor in your barbecue creations. Let Revolution Barbecue be your partner in culinary adventure!
Tried this recipe?Let us know how it was!