Smoked Carnitas
Mexican carnitas are seasoned classically with orange juice, cumin, and chili and cooked in the smoker until the meat pulls apart easily. The combination of citrus, spices, and smoke creates a deep, multi-layered flavor. The shredded meat is briefly crisped at the end – an essential step.
Ingredients(for 1 kg)
Instructions
Prepare & apply rub
15 min + 4–12 hoursMix all dry ingredients. Pat pork shoulder dry and massage rub evenly on all sides. Cover and rest in the fridge at 4 °C for at least 4 hours or overnight.
Smoking
8–12 hoursPreheat smoker with mesquite and apple wood to 120-135 °C. Place meat inside and mop with fresh orange juice every 2 hours. Smoke until internal temperature reaches 93-96 °C and meat pulls apart easily.
Resting & Shredding
30–45 minutesRemove meat from smoker, wrap in foil and rest for 30-45 minutes. Shred into coarse pieces using two forks. Collect meat juices from the foil and mix into the shredded meat.
Crisping
5–8 minutesFry shredded carnitas in portions in a very hot pan or on the grill without additional fat until crispy. The caramelized pieces create the typical carnitas texture with crispy edges.
Pro Tip
After smoking, crisp the shredded meat in a cast-iron pan with a little lard over high heat – this step is what makes real carnitas.
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