Smoked Carnitas Tacos

How to Make Smoked Carnitas Tacos

1. 1

   Step 1: Trim and rub the pork

   Trim any large exterior silverskin and excess fat, leaving a good cap for flavor. Mix kosher salt, ground cumin and minced garlic into a paste and rub it all over the shoulder, working it into crevices; let it sit at room temperature while you preheat the smoker or chill overnight for deeper flavor.

   For this step

   • 4 lbPork shoulder (Boston butt), bone-in or boneless
   • 2 tbspKosher salt
   • 1 tbspGround cumin
   • 6 clovesGarlic, minced
   
2. 2

   Step 2: Start the smoke

   Preheat your smoker to 225°F (107°C) and place the pork fat-side up on the grate. Pour the orange and lime juices into a small foil pan and set it below the meat to catch drips and add moisture; smoke unwrapped for about 3 hours until a deep mahogany bark develops and the internal temp reaches roughly 160°F (71°C).

   For this step

   • 1 1/2 cupsFresh orange juice
   • 1/4 cupFresh lime juice
   
3. 3

   Step 3: Wrap and braise to tenderness

   Transfer the shoulder to a large double layer of heavy-duty foil or butcher paper and pour the juices from the pan over the meat, then seal tightly. Return to the smoker and raise temp to 275°F (135°C), braising for another 1.5–2.5 hours until the internal temperature hits 200–205°F (93–96°C) and the collagen has melted into the meat.
   
4. 4

   Step 4: Shred and crisp the carnitas

   Carefully unwrap and let the pork rest 10–15 minutes, then use two forks (or gloved hands) to shred into bite-sized pieces. Heat the vegetable oil in a cast-iron skillet over medium-high heat and spread the shredded pork in an even layer, pressing to caramelize; cook undisturbed until edges are deeply browned and crisp, tossing once for even texture.

   For this step

   • 2 tbspVegetable oil (or lard) for crisping
   
5. 5

   Step 5: Warm tortillas and assemble tacos

   Warm corn tortillas on a hot griddle or directly over a gas flame until pliable and lightly charred. Pile the crisped carnitas into tortillas and finish with your favorites — diced onion, chopped cilantro, a squeeze of lime, and salsa — and serve immediately while the meat is hot and crunchy.

   For this step

   • 12 countCorn tortillas
   

1. Trim any large exterior silverskin and excess fat, leaving a good cap for flavor. Mix kosher salt, ground cumin and minced garlic into a paste and rub it all over the shoulder, working it into crevices; let it sit at room temperature while you preheat the smoker or chill overnight for deeper flavor.
2. Preheat your smoker to 225°F (107°C) and place the pork fat-side up on the grate. Pour the orange and lime juices into a small foil pan and set it below the meat to catch drips and add moisture; smoke unwrapped for about 3 hours until a deep mahogany bark develops and the internal temp reaches roughly 160°F (71°C).
3. Transfer the shoulder to a large double layer of heavy-duty foil or butcher paper and pour the juices from the pan over the meat, then seal tightly. Return to the smoker and raise temp to 275°F (135°C), braising for another 1.5–2.5 hours until the internal temperature hits 200–205°F (93–96°C) and the collagen has melted into the meat.
4. Carefully unwrap and let the pork rest 10–15 minutes, then use two forks (or gloved hands) to shred into bite-sized pieces. Heat the vegetable oil in a cast-iron skillet over medium-high heat and spread the shredded pork in an even layer, pressing to caramelize; cook undisturbed until edges are deeply browned and crisp, tossing once for even texture.
5. Warm corn tortillas on a hot griddle or directly over a gas flame until pliable and lightly charred. Pile the crisped carnitas into tortillas and finish with your favorites — diced onion, chopped cilantro, a squeeze of lime, and salsa — and serve immediately while the meat is hot and crunchy.