Smokey Carnitas
This recipe combines the magic of slow cooking with the rich smokiness of the grill smoker, resulting in tender and flavorful carnitas that will leave you craving more.
Equipment
- Grill Smoker Combo
- Cast iron skillet or aluminum pan
Ingredients
- 3 lbs pork shoulder, boneless, cut into chunks
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 1 orange, juice and zest
- 1 lime, juice and zest
- 1 cup chicken broth
- Fresh cilantro, chopped (for garnish)
- Corn tortillas, for serving
Instructions
Prepping the Pork:
- In a bowl, combine the ground cumin, dried oregano, smoked paprika, chili powder, salt, and pepper. Mix well.
- Rub the spice mixture all over the pork chunks, ensuring they're well coated. Let it marinate for at least 30 minutes, or even better, overnight for enhanced flavor.
Setting Up the Grill Smoker Combo:
- Preheat your grill smoker combo to around 225°F. We're aiming for low and slow cooking to achieve that perfect tenderness.
Adding the Flavors:
- In a cast iron skillet or aluminum pan, sauté the diced onion and minced garlic until they turn translucent and fragrant.
Sear and Smoke:
- Place the marinated pork chunks directly onto the grill grates or in a cast iron skillet on the smoker side.
- Close the lid and let the smoky magic begin. Allow the pork to smoke and cook low and slow for about 3-4 hours. The smokiness will infuse into the meat, creating a rich flavor.
Zest and Juice:
- In a small bowl, combine the juice and zest of the orange and lime. This citrusy blend will add a refreshing twist to the carnitas.
Tenderizing Bath:
- After the pork has absorbed that delicious smokiness, transfer it to the aluminum pan if it wasn't already. Pour the citrus juice mixture and chicken broth over the pork.
Braising to Perfection:
- Cover the pan with aluminum foil or a lid. Increase the temperature slightly to around 250-275°F.
- Let the pork braise for another 1-2 hours until it becomes fork-tender and succulent.
Crispy Carnitas Finish:
- Remove the lid or foil and allow any excess liquid to evaporate. The pork will get beautifully caramelized and crispy edges.
Shred and Garnish:
- Use forks to shred the tender pork into bite-sized pieces. Sprinkle fresh cilantro over the carnitas for a burst of color and flavor.
Serve and Savor:
- Warm up the corn tortillas and assemble your perfect carnitas tacos. Load them with the smoky goodness, and for extra kick, add some diced onions, salsa, and a squeeze of lime.
Enjoy the Carnitas Fiesta:
- Gather your family and friends around, and let the fiesta begin! The smoky grill smoker carnitas are ready to delight your taste buds with every tender and flavorful bite.