Mesquite-Smoked Pork Carnitas Tacos: Savory Bliss Unleashed

March 23, 2025

Smoky, juicy, and packed with bold flavor, these Mesquite Smoked Pork Carnitas Tacos are a true tribute to the roadside stands I remember from McAllen, Texas. Wrapped in banana leaves and slow-smoked over mesquite, the pork is infused with the earthy richness of Revolution Barbecue’s Texas Beef BBQ Rub and Bird Brine. Paired with a bright tomatillo green chile salsa and crisped to perfection in a cast iron pan, every bite is a celebration of Tex-Mex tradition and backyard BBQ. Whether it’s taco night or a weekend cookout, this recipe brings bold, authentic flavor straight to your plate.

Mesquite smoked Pork Carnitas tacos with Tomatillo Green Chile Salsa

Rated 5.0 stars by 1 users

Author:

Glenn Connaughton

Servings

Prep Time

30 minutes

Cook Time

10 hours

Calories

480

I remember the roadside stands in McAllen, Texas—where the smell of mesquite smoke and slow-cooked pork hung in the air like a promise. That first bite of crispy, tender carnitas wrapped in a warm tortilla with a splash of salsa was unforgettable. It’s the kind of flavor that stays with you, and over the years, I’ve worked to bring that same magic to my own backyard.

This recipe is my take on those South Texas flavors: pork shoulder seasoned with Revolution Barbecue Texas Beef BBQ Rub, injected with Bird Brine and chicken broth, then smoked low and slow over mesquite. Wrapped in banana leaves and braised in citrusy spritz, the meat turns melt-in-your-mouth tender. Crisp it in a cast iron skillet, top with bright tomatillo green chile salsa and shredded Chihuahua cheese, and you’ve got tacos worthy of any Sunday gathering—or weeknight craving.

Image of Mesquite smoked Pork Carnitas tacos with Tomatillo Green Chile Salsa

Ingredients

For the Pork Shoulder
1 bone-in pork shoulder (7 to 9 pounds)
2 tablespoons neutral oil (avocado or canola)
4 tablespoons Revolution Barbecue Texas Beef BBQ Rub
2 tablespoons dark brown sugar
1 tablespoon ground cumin
1 tablespoon Mexican oregano
Banana leaves

For the Injection

1 cup low-sodium chicken broth
1 tablespoon Revolution Barbecue Bird Brine

For the Spritz

1 cup low-sodium chicken broth
1/2 cup orange juice (no pulp)
Juice of 1 lime

Tomatillo Green Chile Salsa

1 (28-ounce) can tomatillos, drained
1 (4-ounce) can diced green chiles
1/4 medium white onion, diced
2 garlic cloves
1 tablespoon vegetable oil
1 teaspoon Revolution Barbecue Texas Beef BBQ Rub
Juice of 1 lime

For Serving

Warm flour or corn tortillas
Shredded Chihuahua cheese

Directions

Inject and Rest the Pork: In a small bowl, mix the chicken broth with Bird Brine. Place the pork shoulder, still in its cryovac, into a disposable aluminum pan. Slowly inject the brine mixture into the pork about every inch, going halfway into the meat with each plunge. Refrigerate the injected pork in the tray for at least 4 hours—overnight is ideal for maximum flavor.
Preheat the Smoker: Set up your smoker with mesquite wood and bring the temperature to 275°F.
Season the Pork: Remove the pork from the fridge and discard the packaging and excess liquid. Pat it dry with paper towels. In a bowl, mix the Texas Beef BBQ Rub with the brown sugar, cumin, and oregano. Rub the shoulder with oil, then generously apply the dry rub mixture. Let the seasoned pork rest on the counter while the smoker finishes coming up to temperature.
Smoke and Spritz: Place the pork directly on the smoker. Mix the spritz ingredients in a clean spray bottle and lightly spray the meat. Continue spritzing every 45 minutes for the first 4 hours. Reserve the aluminum pan for later.
Make the Tomatillo Salsa: While the pork smokes, make your salsa. Blend the tomatillos, green chiles, onion, garlic, oil, salt, pepper, and lime juice until fully combined but still a little chunky. Chill in the fridge until ready to serve.
Pan and Wrap: After 4 hours, move the pork into the reserved aluminum pan. Continue smoking until the pork reaches an internal temp of 165°F. Remove from the smoker, then wrap the pork in rinsed banana leaves (optional but recommended) and return it to the pan. Pour the remaining spritz over the pork and seal the pan tightly with heavy-duty foil.
Braise and Finish: Continue cooking the sealed pork until it reaches an internal temperature of 200–205°F. I like to pull it at exactly 203°F for the perfect texture. Remove from the smoker and let it rest in the foil-covered pan for 1 hour.
Shred and Moisten: Carefully unwrap the pork and discard the banana leaves. Remove the bone and shred the meat into a clean pan or tray, adding back the pan juices until juicy but not soupy. Reserve extra liquid for reheating or serving.
Crisp (Optional but Worth It): For truly authentic carnitas, heat 2 tablespoons of oil in a cast iron pan over medium-high heat. Add a single layer of shredded pork and let it crisp for 2 to 3 minutes per side, working in batches to avoid overcrowding.
Serve: Warm your tortillas and pile them high with carnitas, spoon on the tomatillo salsa, and finish with a handful of shredded Chihuahua cheese.

Recipe Note

These Mesquite Smoked Pork Carnitas Tacos are more than just a meal—they’re a celebration of bold flavor, smoky tradition, and the kind of food that brings people together. Whether you're cooking for a backyard crowd or just craving something that reminds you of those roadside stands in McAllen, this recipe delivers every time.

Want to recreate this at home with the same flavor I use in my kitchen? Grab a bottle of Revolution Barbecue Texas Beef BBQ Rub and Bird Brine at revolutionbbq.com—both are made with 100% all-natural ingredients and zero shortcuts. When flavor matters, we’ve got you covered.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (185 grams)
Calories 480, Fat 28 grams, Polyunsaturated Fat 6 milligrams, Monounsaturated Fat 10 milligrams, Carbs 18 grams, Protein 38 grams, Potassium 630 milligrams, Fiber 2 grams, Sodium 780 milligrams, Sugar 4 grams, Iron 3.2 milligrams