Smoked Pork Carnitas
Indulge in a mouthwatering twist on a beloved classic with this flavorful rendition of smoked pork carnitas. While not entirely authentic, this recipe holds a special place as a personal favorite, crafted with love by a barbecue aficionado. Marinated in a zesty blend of Revolution Barbecue's Texas Beef BBQ Rub, lime, and orange juice, the pork shoulder is slowly smoked to tender perfection. A final braise in pork lard and onions infuses richness and depth, creating irresistible carnitas with a crispy exterior. Join me on a culinary journey where tradition meets innovation, resulting in a dish sure to delight barbecue enthusiasts and food lovers alike.
Smoked Pork Carnitas
Glenn Connaughton
10
30 minutes
10 hours
Beef
Step into the realm of mouthwatering innovation with our unique take on smoked pork carnitas—a tantalizing twist on tradition. While this recipe may not adhere strictly to the traditional methods of carnitas preparation, it holds a cherished place in the heart of any barbecue aficionado. Infused with passion and creativity, this rendition showcases the artistry of barbecue in every succulent bite.
Prepare to embark on a culinary journey where innovation meets tradition, resulting in a dish that pays homage to the classics while pushing the boundaries of flavor. Marinated in a symphony of flavors including Revolution Barbecue's Texas Beef BBQ Rub, lime, and orange juice, this pork shoulder undergoes a slow smoking process that transforms it into a tender masterpiece.
As the aromas of smoked perfection fill the air, you'll witness the magic unfold with each passing hour. This isn't just a recipe—it's a testament to the endless possibilities of barbecue cuisine. And while it may not follow the traditional path, it forges its own trail of excellence, guided by a passion for flavor and a commitment to culinary innovation.
Join us as we redefine the art of carnitas with a recipe that's sure to become a favorite in your barbecue repertoire. Prepare to be inspired, delighted, and utterly satisfied as you experience the ultimate fusion of tradition and innovation in every savory bite.
Ingredients
1 7-9 pound bone-in pork shoulder
4 tablespoons neutral oil (avocado, vegetable, or canola), divided
2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
Juice of 2 limes
1 cup orange juice
3 tablespoons Revolution Barbecue Pinche Gringo Adobo Rub
1/2 white onion, julienned
1/2 cup pork lard or Manteca
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Corn tortillas, diced white onion, chopped cilantro, lime wedges
Directions
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Rub the pork shoulder with 2 tablespoon neutral oil, ensuring it is evenly coated.
Generously sprinkle with Revolution Barbecue Texas Beef BBQ Rub, pressing it into the meat.
Place the pork shoulder in a large zip-top bag.
Pour in the lime juice and orange juice, ensuring the meat is fully coated.
Seal the bag and let it marinate in the refrigerator for at least 12 hours or overnight for maximum flavor infusion.
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Fire up your smoker to 225°F, using pecan or oak wood for a regionally authentic smoky taste.
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Remove the pork from the marinade and pat it dry.
Drizzle with 2 tablespoons of neutral oil and generously season with Pinche Gringo Adobo Rub on all sides.
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Place the seasoned pork shoulder on the smoker rack and close the lid.
Let it smoke for 5-6 hours, or until the internal temperature reaches 165°F, allowing the flavors to develop and the meat to become tender.
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Transfer the smoked pork shoulder to an aluminum pan.
Scatter the julienned white onion over and around the meat.
Pour in the pork lard or Manteca, then cover the pan tightly with foil.
Continue cooking at 350°F for an additional 3-4 hours, or until the internal temperature reaches 203°F and the meat is fork-tender.
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Allow the pork to rest at room temperature for at least an hour before shredding.
Remove the pork from the pan. Retain the flavorful cooking liquid from the pan for the next step. Use two forks to shred the meat, removing any excess fat or gristle.
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Heat a cast iron skillet over medium-high heat. Carefully separate the fat from the cooking liquid using a spoon or fat separator.
Drizzle the skillet with some of the reserved cooking fats. Add the shredded pork to the skillet and cook for 2-3 minutes, stirring occasionally, until it develops a crispy exterior.
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Serve the succulent smoked pork carnitas with warm corn tortillas and optional toppings like diced white onion, fresh cilantro, and lime wedges.
