Smoked Carnitas (Mexican Pulled Pork) Recipe
Upgrade your favorite tacos, nachos and enchiladas with these tender smoked carnitas! Pork shoulder is cooked low and slow on the smoker and then finished in a citrusy braise until it transforms into melt-in-your-mouth shredded meat.
How to Make the Best Smoked Carnitas (Mexican Pulled Pork)
These smoked carnitas are the ultimate crowd-pleaser, delivering authentic Mexican flavors with a modern smoking technique. Low and slow smoking transforms a pork shoulder into incredibly tender meat that falls apart with a fork, while the citrusy braising liquid and bold spice rub create layers of complex flavor that make every bite memorable.
What makes this recipe special is the two-stage smoking process. The initial smoke at 225°F allows the meat to absorb all that beautiful smoke flavor, while the higher-temperature braise in the second stage breaks down the collagen and transforms the texture into those coveted tender, melt-in-your-mouth carnitas. The combination of lime juice, orange juice, and the reserved dry rub creates an incredibly flavorful braising liquid that keeps the meat moist and delicious.
Whether you’re serving these carnitas for a casual taco night, a festive fiesta, or feeding a large gathering, this recipe delivers exceptional results every time. The meat is so versatile—use it in tacos, pile it onto nachos, stuff it into enchiladas, or enjoy it on its own. The crispy bark on the outside provides a wonderful textural contrast to the tender meat inside.
Smoked Carnitas (Mexican Pulled Pork)
Upgrade your favorite tacos, nachos and enchiladas with these tender smoked carnitas! Pork shoulder is cooked low and slow on the smoker and then finished in a citrusy braise until it transforms into melt-in-your-mouth shredded meat.
Ingredients
Dry Rub
Pork and Braising Liquid
Instructions
Preparation and Initial Smoking
- In a small bowl, stir together the dry rub spices. Evenly rub the spices all over the pork, including the top, bottom and sides. You won't need the entire dry rub. Reserve what you don't use for step 3. If possible, cover the pork with plastic wrap and refrigerate overnight to dry brine for juicier, more flavorful meat.
- Remove the pork from the refrigerator 30-60 minutes before smoking and let it sit at room temperature. Meanwhile, bring the smoker to 225 degrees F. Place the pork directly on the grilled grates with a water pan and insert a leave-in thermometer into the thickest part of the pork without touching the bone. Close the lid and smoke the pork until it reaches an internal temperature of 165 degrees F, about five to six hours.
Braising and Final Smoking
- Increase the smoker temperature to 275 degrees F, remove the pork and let it rest for 30 minutes. Cut it into several evenly sized chunks. If the pork has a bone, simply cut around the bone. In a large aluminum pan, whisk together the lime juice, orange juice, melted lard and reserved dry rub. Add the bay leaves and onion quarters to the juices and place the pork chunks on top with the bark facing up.
- Cover the pan with foil and pinch the edges to seal. Smoke again until it reaches an internal temperature of 200-205 degrees F or you can easily twist the pork with a fork, about three hours.
Finishing
- Remove the pork from the smoker and keep it in the aluminum pan but loosen the foil so that it's more tenting the meat rather than tightly covering it. Let the meat rest for at least 30 minutes but preferably 60 minutes, allowing the juice to redistribute to the meat.
- After resting, move the pork to a cutting board and use two forks or meat claws to shred the meat. If you'd like to crisp up the pork bark, spread the pork on a baking sheet and broil for two to three minutes, though this step is optional. Enjoy!
Notes
- This recipe yields about 16 servings and is perfect for feeding a large crowd.
- The pork can be used in tacos, nachos, enchiladas, and many other Mexican-inspired dishes.
- Allow the meat to rest after smoking to ensure maximum tenderness and juiciness.