These Smoked Pork Carnitas are loaded with bold Mexican-inspired flavor. Slowly smoked on a pellet grill or Traeger with a simple homemade rub, the pork becomes melt-in-your-mouth tender while developing crisp, caramelized edges—ideal for shredded pork tacos, bowls, or salads.
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Move over ground beef tacos—these smoked pork carnitas will likely become your go-to for taco night. The pork is seasoned with a fragrant rub, then cooked in fresh orange and lime juices and a splash of Mexican beer for bright, balanced flavor. The method is straightforward: a long, low smoke to infuse flavor, followed by higher heat to break down the collagen and crisp the edges. The result is juicy, tender shredded pork perfect for feeding a crowd.
Why You’ll Love This Recipe
- Quick to prep — it takes about 15 minutes to prepare the rub and flavor base, so you can relax while the smoker works.
- Feeds a crowd — the recipe yields about 12 servings, and it scales easily for parties.
- Budget-friendly — pork shoulder is an economical choice that delivers big flavor.
Ingredients for Smoked Pork Carnitas
- Boneless pork shoulder – the best choice for rich, shreddable carnitas; pork butt or pork loin can be used in a pinch.
- Mexican beer – adds a subtle malt character that complements the citrus and spices.
- Olive oil – used to baste the pork; you can substitute avocado oil, melted butter, or lard.
- Garlic cloves – use fresh, minced garlic for the best flavor.
- Yellow onion – thinly sliced for a mild, savory base in the pan.
- Fresh lime juice – freshly squeezed brightens the pork.
- Fresh orange juice – fresh juice adds a natural sweetness and acidity.
- Spices – a balanced rub of kosher salt, ground black pepper, dried oregano, chili powder, ground cumin, and onion powder.
How to Make Smoked Carnitas
Brush the pork shoulder with olive oil, then rub the spice mixture all over until the meat is evenly coated.
Combine the Mexican beer, orange juice, lime juice, minced garlic, and thinly sliced onion in a large disposable or grill-safe pan. Nestle the seasoned pork shoulder into the pan and place it on a preheated pellet grill set to 225°F. Smoke for 4–5 hours, or until the internal temperature reaches about 165°F.
Carefully remove the pan from the smoker and transfer the pork to a cutting board. Cut the shoulder into even 2–3 inch chunks, return them to the pan, cover tightly with foil, then increase the grill temperature to 350°F. Continue cooking for about 2 hours more, or until the meat reaches an internal temperature of 195°F and is very tender.
Remove the foil and let the meat rest in the pan for about 30 minutes. Skim off excess fat from the pan and reserve a few tablespoons of the cooking juices.
Heat a cast iron skillet over medium-high heat and add a drizzle of olive oil. Add the shredded or chunked pork along with a couple tablespoons of the reserved juices. Crisp the pork in the skillet until the edges brown and caramelize, turning to get even crisping. Serve immediately with warmed tortillas and your favorite toppings.
Storage and Reheating
FRIDGE: Store leftovers in an airtight container for up to 4 days.
FREEZER: Freeze in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
Reheat in the microwave, oven, or briefly in a skillet with a splash of reserved juices until heated through.
Pro Tips
- Crisp the meat in batches if your skillet is small so every piece gets a good sear.
- Use an instant-read thermometer to check internal temperatures for safety and doneness.
- Reserve and drizzle the cooking juices over the finished carnitas for extra flavor and moisture.
What Is The Best Wood To Use For Carnitas?
For a robust, classic smoke flavor, use hardwoods such as hickory, oak, or pecan.
Can I Prepare The Pork Ahead of Time?
Yes. Smoke and shred the pork a day or two before serving. Reheat in a skillet with hot oil to crisp and warm the meat just before serving.
This method yields tender, flavorful carnitas that are easy to assemble and perfect for gatherings—tacos, bowls, nachos, or salads.
Smoked Pork Carnitas
Equipment
- Pellet grill
- Measuring cups and spoons
- Cast iron skillet
- Basting brush
- Citrus juicer
- Cutting board and sharp knife
- Small bowl
- Disposable aluminum pan
- Meat thermometer
Ingredients
- 3–4 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 12 ounces Mexican beer
- 1/2 cup fresh orange juice (about 3 oranges)
- 1/2 cup fresh lime juice (about 3 limes)
- 5 garlic cloves, minced
- 1 yellow onion, sliced
- Chopped fresh cilantro, for garnish (optional)
- 12 flour or corn tortillas, to serve
Rub
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
Instructions
- Preheat the pellet grill to 225°F. In a large grill-safe disposable pan, mix the beer, orange juice, lime juice, minced garlic, and sliced onion.
- Brush the pork with oil to coat completely.
- Combine the rub ingredients in a small bowl and rub all over the pork.
- Place the seasoned pork in the pan and cook on the preheated pellet grill for 4–5 hours, or until the internal temperature reaches 165°F.
- Remove the pan carefully, transfer the pork to a cutting board, and cut into even 2–3 inch pieces. Return the pieces to the pan.
- Cover the pan with foil, raise the grill to 350°F, and cook about 2 more hours until the internal temperature reaches 195°F.
- Remove the foil and allow the meat to rest for about 30 minutes. Then remove the pork and shred it, reserving the pan juices. Skim fat from the juices once they settle.
- Heat a drizzle of olive oil in a cast iron skillet over medium-high heat. Add the shredded pork and a few tablespoons of reserved juices, and crisp the meat until browned at the edges.
- Serve with warmed tortillas and your favorite toppings.
Nutrition Information
Nutrition information is an estimate. For precise values consult a nutritionist or a dedicated calculator.
How to Serve Smoked Pork Carnitas
Top carnitas with shredded cheese, chopped cilantro, a squeeze of lime, guacamole, pico de gallo, diced onion, or smoked salsa. Serve with warmed corn or flour tortillas and sides like Mexican street corn salad or grilled corn salad. For appetizers, smoked queso or corn salsa pair wonderfully, and cocktails such as margaritas or palomas make a refreshing complement.
More Great Smoked Pork Recipes
- Use leftover pulled pork to make pulled pork enchiladas for an easy, crowd-pleasing meal.
- Try an easy smoked pork butt recipe for a juicy centerpiece at your next cookout.
- Smoked pork chops are another great option for tender, flavorful meat.
- Pork butt burnt ends make a saucy, crispy appetizer that’s always a hit.