Smoked Carnitas Recipe

This Smoked Carnitas Recipe combines tender, smoky pork with crispy edges, braised in Mexican Coke and fresh citrus, then served in cheesy corn tortillas with your favorite toppings.

If you love traditional carnitas, this smoked version takes the flavor to another level! First, country-style pork ribs develop a subtle smoke flavor in the smoker. Next, the pork braises in Mexican Coke, fresh orange juice, lime juice, and warm spices until the meat becomes fall-apart tender. Finally, a quick trip under the broiler creates those irresistible crispy edges.

These smoked carnitas are perfect for taco night, backyard gatherings, or whenever you’re craving amazing Mexican flavors. Serve them in warm corn tortillas with melted Oaxaca cheese, fresh cilantro, diced onion, Cotija cheese, chipotle cream sauce, and fresh Homemade Guacamole for delicious carnitas tacos everyone will love!

Why You’ll Love This Smoked Carnitas Recipe

• Smoky flavor: Smoking the pork before braising adds a subtle smoke flavor to traditional carnitas.
• Tender meat with crispy edges: The braising liquid keeps the pork juicy, while broiling creates those delicious, crispy pieces.
• Easy to customize: Add your favorite toppings to create carnitas tacos that suit your taste.
• Great for gatherings: This recipe makes plenty of pork for feeding a crowd or enjoying leftovers the next day.

Ingredients You’ll Need For Smoked Carnitas Recipe

• 4 pounds pork country-style ribs
• 2 tbsp olive oil
• 3 tbsp SPG
• 1 tbsp Mexican oregano
• 1 tbsp cumin

For Braising

• 3 cups vegetable stock
• ½ cup diced onion
• 12 ounces Mexican Coke
• Juice from 2 oranges
• Juice from 2 limes
• 2 bay leaves

For Serving

• Corn tortillas
• ½ cup Oaxaca cheese
• 2 tbsp chopped cilantro
• 2 tbsp diced onion
• 2 tbsp Cotija cheese
• 2 tbsp chipotle cream sauce
• 1 cup fresh guacamole

How to Make Smoked Carnitas

1. Season the Pork

First, place the country-style ribs in a large bowl.

Next, coat them with olive oil, add the SPG, Mexican oregano, and cumin. Toss everything together until the seasoning blend evenly coats the pork, ensuring every piece is ready for the smoker.

2. Smoke the Pork

Preheat your smoker to 275°F. Arrange the seasoned ribs on a wire rack.

Then place them in the smoker for 2 hours. During this time, the pork develops a subtle smoke flavor that adds depth to the finished carnitas recipe.

Keep the grill lid closed as much as possible to maintain a consistent temperature.

3. Prepare the Braising Liquid

After smoking, transfer the pork to a crock pot. Add the vegetable stock, Mexican Coke, diced onion, orange juice, lime juice, and bay leaves.

Make sure the pork is fully covered in liquid, adding a little extra stock if necessary. This flavorful braising liquid helps the meat become tender while adding sweet, savory, and citrus notes.

4. Braise Until Tender

Cover the crock pot and cook on high for 3–4 hours. Check the internal temperature with a meat thermometer, aiming for approximately 203°F. However, temperature is only part of the equation. For the best results, make sure the pork is fork-tender and pulls apart easily before removing it from the cooking liquid.

5. Shred and Crisp the Pork

Remove the pork from the braising liquid and shred it into chunks. Next, spread the meat in a single layer on a large baking sheet. Pour about 2 cups of the cooking liquid over the top of the meat to keep it moist.

Broil on high for 5–7 minutes, watching closely until the pork develops golden-brown, crispy edges.

6. Prepare the Guacamole

Meanwhile, prepare your fresh guacamole in a small bowl.

Mix your favorite Homemade Guacamole ingredients thoroughly, then refrigerate until you’re ready to assemble the tacos. This step can be completed while the pork braises, making dinner preparation easier.

7. Warm the Tortillas

Heat a griddle or skillet over medium heat. Place a corn tortilla on the hot surface and sprinkle Oaxaca cheese over one half. Fold the tortilla over and cook until the cheese melts.

Repeat with the remaining tortillas, adjusting the heat as needed to prevent the tortillas from browning too quickly.

8. Assemble the Carnitas Tacos

Open each cheesy tortilla and add a generous portion of crispy smoked carnitas. Top with diced onion, fresh cilantro, Cotija cheese, and a drizzle of chipotle cream sauce. Add fresh guacamole and serve with lime wedges for an extra burst of freshness.

9. Serve and Enjoy!

Serve the carnitas tacos immediately while the pork is warm and the edges are crispy. Add your favorite fixings, then enjoy these delicious tacos with family and friends!

Expert Tips On Smoked Carnitas Recipe

• Check the internal temperature: Aim for approximately 203°F, but always check that the pork is tender enough to shred easily.
• Choose your pellets: Different kinds of pellets create different smoke flavors. Oak or pecan works well without overpowering the Mexican-inspired seasonings.
• Don’t overcrowd the pan: A single layer allows more surface area to brown, helping the pork develop crispy edges.
• Save the cooking liquid: Keep some braising liquid to moisten the pork before reheating and add extra flavor.

Smoked Carnitas Recipe Variations

For a little heat, add sliced jalapeños or your favorite hot sauce. You can also use pork shoulder instead of country-style ribs, adjusting the cooking time until the meat becomes tender. For different ways to serve the pork, try carnitas bowls with rice and beans or use the leftovers in quesadillas.

Storage

Allow leftover carnitas to cool before transferring them to an airtight container. Refrigerate the pork with a little braising liquid for up to 4 days, or freeze it for up to 3 months.

When you’re ready to serve the leftovers the next day, reheat the pork in a skillet until hot, then broil briefly to restore those crispy edges. If frozen, thaw the pork in the refrigerator before reheating.

Frequently Asked Questions About Smoked Carnitas Recipe

Can I make smoked carnitas ahead of time? Absolutely! Smoke and braise the pork a day ahead, then refrigerate it with some cooking liquid. The next day, shred and crisp the pork just before serving for the best texture.

What internal temperature should carnitas reach? Aim for approximately 203°F, but use tenderness as your final guide. A meat thermometer helps you monitor the temperature, while a fork confirms the pork is ready to shred.

Why do I need to broil the pork after braising? Braising creates tender, juicy meat, while broiling adds the crispy edges that make carnitas so satisfying. Spreading the pork in a single layer helps it brown instead of steam.

Can I use another cut of pork? Yes! Pork shoulder is a great option. Cut it into large chunks and adjust the cooking time as needed until the meat shreds easily.

Final Thoughts

These smoked carnitas combine tender pork, a flavorful citrus braise, and crispy edges for a delicious twist on traditional carnitas. With cheesy corn tortillas and fresh toppings, they’re a great option for family dinners or your next backyard gathering. Make extra because the leftovers are just as delicious the next day!

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