Juicy smoked pork carnitas cooked low and slow over pecan wood. This tender shredded pork is versatile — serve it in tacos, quesadillas, or on nachos.
- What is Carnitas?
- Smoking Wood
- Quick Tips
- Smoked Pork Carnitas
Smoked pork carnitas are a smoky, citrusy take on traditional pulled pork. Pork butt — with its generous marbling — is smoked slowly and then braised until it becomes impossibly tender. The result is juicy shredded pork with bright notes of orange and lime and a warm blend of spices.
These carnitas are excellent served with rice, beans, tortillas, sour cream, and chopped cilantro. Leftovers keep well and are perfect for tacos, tostadas, burritos, or quesadillas the next day.
Below you’ll find step-by-step guidance for preparing the pork, choosing the right smoking wood, and finishing the carnitas from scratch.
What is Carnitas?
Carnitas is a classic Mexican dish of pork that’s been cooked slowly until tender and then crisped for contrast. Traditionally, pork is braised or slow-cooked for hours, which breaks down connective tissue and creates melt-in-your-mouth meat. A quick high-heat finish gives the edges a desirable crunch.
Pork butt (also called Boston butt) is the preferred cut for carnitas because its fat and marbling keep the meat moist through long cooking. While it starts out relatively tough, low-and-slow heat transforms it into tender strands that shred easily.
Smoking Wood
Choose a mild hardwood that complements pork without overwhelming it. Pecan and applewood are excellent choices, offering a subtle, slightly sweet smoke that pairs well with citrus and warm spices. Maple, orange, or peach wood can also work nicely.
Avoid overpowering woods like mesquite or heavy hickory in large quantities — they can dominate the pork’s natural flavor. If you do use them, blend lightly with milder woods to balance the smoke profile.
Quick Tips
- To shred the cooked pork easily, use shredding claws or two forks. The meat should pull apart with minimal effort after long, slow cooking.
Smoked Pork Carnitas
Equipment
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aluminum pan
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aluminum foil
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cast iron skillet
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pecan smoking wood
Ingredients
- 3 lb pork butt
- 2 tbsp yellow mustard
Dry Rub
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp chili powder
- 3 dried guajillo peppers
Braising Liquid
- 2 cups water
- 2 bay leaves
- 3 cloves garlic roughly chopped
- 1 red onion roughly chopped
- 1 orange juice of
- 1 lime juice of
Instructions
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Preheat your smoker to 225°F (107°C). If using a charcoal grill, set up for two-zone indirect cooking.
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In a small bowl, mix the dry rub ingredients, breaking up any lumps so the rub blends smoothly.
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Coat the pork butt lightly with yellow mustard, then rub the seasoning over all surfaces, working it into crevices.
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Place the pork on the smoker grates and add pecan or chosen wood to the fire. Close the lid and smoke until the internal temperature reaches 165°F (74°C), about 6 hours.
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Combine the braising liquid: water, bay leaves, chopped garlic, chopped onion, and the juices of the orange and lime.
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Transfer the pork to an aluminum pan, pour the braising liquid over it, and cover tightly with foil.
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Increase the smoker temperature to 350°F (180°C) and return the wrapped pan to the smoker. Continue cooking until the internal temperature reaches 200°F (94°C), about 3 more hours.
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Heat a cast iron skillet over the grill or on the stove. Drain excess liquid, shred the pork into pieces, then fry the meat in the skillet until the edges crisp, about 5 minutes.
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Serve the carnitas in warm flour or corn tortillas with your favorite toppings.