Smoked Carnitas Tacos

This takes the idea of carnitas beyond the quick braise: slow, low smoke builds a deep mahogany bark while a citrus braise melts the shoulder into ribbons that stay juicy instead of drying out. The rub of kosher salt, cumin and garlic is intentionally restrained so the orange and lime juices can sing through the pork; the smoke gives a savory backbone while the citrus brightens every bite. Finishing the shredded pork in a hot cast-iron skillet until the edges caramelize creates the textural contrast — tender, fatty interior with shards of crunchy, browned pork that catch salsa and lime perfectly.

It’s a recipe built for a weekend cookout or a taco night where you want hands-on finishing rather than last-minute stress: you can smoke and braise ahead and do the quick skillet crisp just before serving. Use a bone-in shoulder if you want extra flavor and a bit more fat to render, but boneless works fine and is easier to carve. The result is tacos that feel composed — citrus, smoke, and crispness in every mouthful — ideal for feeding a crowd or for making leftovers that improve after a day in the fridge.