Smoked and Braised Carnitas Recipe: Revolution BBQ Style
Transform your next taco night with these Smoked and Braised Carnitas, featuring the bold flavors of Revolution Barbecue rubs. The Texas Beef BBQ Rub shines in the citrusy marinade, infusing the pork shoulder with smoky, savory undertones. A generous coating of Pinche Gringo Adobo Rub takes the seasoning to the next level, delivering a perfect balance of heat and spice. Smoked low and slow, then braised with onions and lard, the result is fork-tender, juicy pork with a crispy, caramelized finish. Serve in warm tortillas with your favorite toppings for an unforgettable barbecue-inspired twist on a Mexican classic.
Bold, Smoky, and Tender: Revolution Barbecue's Ultimate Carnitas Experience
Glenn Connaughton
12
15 minutes
11 hours
862
Mexican
Main Dish
Carnitas holds a special place in my heart—it’s one of my all-time favorite dishes and my personal benchmark for any new Mexican restaurant I visit. This Smoked and Braised Carnitas recipe takes the classic to the next level with Revolution Barbecue’s signature rubs. The Texas Beef BBQ Rub adds a smoky depth to the citrusy marinade, while Pinche Gringo Adobo Rub packs the perfect punch of heat and spice. Slow-smoked, tenderly braised, and crisped to perfection, this pork delivers on every level. Served in warm tortillas with fresh toppings, it’s a barbecue-inspired twist on a dish I truly adore.
Ingredients
- 1 (7–9 pound) bone-in pork shoulder
- 2 tablespoons neutral oil
- 3 tablespoons Revolution Barbecue Pinche Gringo Adobo Rub
- 1/2 white onion, julienned
- 1/2 cup pork lard or manteca
Marinade:
- 2 tablespoons neutral oil (avocado, vegetable, or canola)
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- Juice of 2 limes
- 1 cup orange juice
Optional Toppings:
- Warm corn tortillas
- Diced white onion
- Fresh cilantro
- Lime wedges
Directions
Marinate the Pork: Place the pork shoulder in a large container or zip-top bag. Drizzle with neutral oil, sprinkle generously with Texas Beef BBQ Rub, and squeeze in the lime juice. Pour in the orange juice, ensuring the pork is fully coated. Seal tightly and marinate in the fridge for 4-12 hours.
Preheat the Smoker: Fire up your smoker to 225°F, using pecan or oak wood for an authentic smoky flavor.
Season the Pork: Remove the pork from the marinade and pat it dry. Drizzle with neutral oil and season generously with Pinche Gringo Adobo Rub, ensuring even coverage.
Smoke the Pork: Place the seasoned pork shoulder directly on the smoker rack. Close the lid and let it smoke for 5-6 hours, or until the internal temperature reaches 165°F. The pork will absorb all that smoky goodness while the rub creates a beautiful bark.
Braise the Pork: Transfer the smoked pork shoulder to an aluminum pan. Scatter the julienned white onion around the meat, then pour in the lard. Cover the pan tightly with foil and increase the smoker temperature to 350°F. Cook for an additional 3-4 hours, or until the pork reaches an internal temperature of 203°F and is fork-tender
Rest and Shred: Allow the pork to rest at room temperature for at least 1 hour. Shred the meat with two forks, discarding excess fat and gristle. Save the flavorful cooking liquid for the next step.
Prepare the Carnitas: Heat a cast iron skillet over medium-high heat. Skim the fat from the cooking liquid and drizzle some into the skillet. Add the shredded pork and cook for 2-3 minutes, stirring occasionally, until the edges are golden and crispy.
Serve: Pile the pork carnitas onto warm corn tortillas and top with diced white onion, fresh cilantro, and lime wedges. Squeeze on a little extra lime juice and prepare to be amazed.
