Slow Roasted Pork Carnitas

5 from 11 votes

Smoky, tender carnitas made with pork shoulder and citrus then crisped to perfection. Perfect for tacos, bowls, or meal prep

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: Mexican

Servings: servings

Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch.
Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and adjust seasoning as needed. Serve immediately or let cool and store in an airtight container for 4 days in the fridge

To make this on a smoker:

Mix the kosher salt, taco seasoning and garlic together. Rub the mixture all over the pork shoulder. Cover and refrigerate for at least 8 to 12 hours.
Remove the pork from the fridge let it sit at room temperature for 30 minutes while you preheat the smoker.
Preheat the smoker to 275°F. Place the pork directly on the grate, fat side up. Smoke until the internal temperature reaches 160°F, about 2½ hours.
Transfer the pork to a small roasting pan. Add the Mexican lager, orange juice, and lime juice. Cover the pan tightly with foil and continue cooking until the internal temperature reaches 205°F.
Let the pork rest, covered, for 20 to 30 minutes. Shred the meat, discarding any excess fat.
Optional: Heat a cast-iron skillet over high heat on the Searwood. Add a drizzle of oil and sear the shredded pork in batches until the edges are crispy. Splash in some of the reserved braising liquid as needed to keep the meat moist.
Serve in warm corn tortillas with your choice of toppings.