Smoked pork carnitas cooked low and slow on the smoker then shredded into flavorful smoky bits on top of a warm tortilla with spicy cabbage slaw.
This ultimate pork carnitas recipe uses the very affordable pork shoulder in a slow-smoked cooking method that will make you the king or queen of the tailgating party!
This version of pork carnitas is different from traditional carnitas in that the pork slowly smokes for hours instead of being braised. This recipe is somewhat healthier because the pork isn’t drenched in lard like traditional carnitas.
The marinated meat is smoked with applewood, giving the meat a subtle smoke flavor with a hint of sweetness. The tender, juicy smoked pork is then shredded and crisped up into smoky bits of incredible flavor in a cast-iron skillet. The smoked carnitas are served on a warm tortilla topped with a delicately spicy cabbage slaw.
If you’re looking for something to cook and eat while watching football this weekend, these smoked pork carnitas with spicy cabbage slaw are just in time for the big game!
What are Carnitas?
Carnitas is a dish of Mexican cuisine that literally means “little meats.” The traditional way of cooking carnitas is to braise a pork shoulder in lard until it’s falling apart, then served shredded in small crispy pieces placed onto tortillas for tacos, tamales, tortas, and burritos.
What’s the Difference Between Carnitas and Pulled Pork?
Carnitas and pulled pork are very similar in that they are both slow-cooked for several hours; they are both perfect for smoking on a smoker, crock-pot, or cooking in an instant pot. Both are shredded, but carnitas is different from pulled pork in that they are finished by roasting the shredded meat until brown and crisp.
What Cut of Pork is Best for Smoked Carnitas?
Typically pork shoulder, pork butt, or pork picnic are the desired cuts for making carnitas. These three cuts of pork are ideal for slow-cooking and great for carnitas because they are moderately tough cuts of pork with connective tissue that takes some time to break down.
We recommend a bone-in pork shoulder because the bone adds more flavor.
Marinade for Smoked Carnitas -The Secret Ingredient!
As mentioned above, tough cuts of pork are usually used to make carnitas. These tough cuts of meat benefit from a marinade to help break down the connective tissue to make it easier to chew.
The secret to delicious tender carnitas is the citrus in the marinade. The acid from the citrus helps tenderize and break down the meat and add brightness and flavor. I use both orange juice and lime juice in the marinade for this recipe.
What Wood Do You Use to Smoke Carnitas?
We recommend applewood or mild fruitwood such as cherry or maple. Pork can take smoke pretty well. For robust flavor, use hickory or pecan.
Ingredients and Substitutes Needed to Make Carnitas
A detailed list of ingredients is provided in the recipe card at the end of this post.
- Pork: 5-pound pork shoulder. You can also use pork butt or picnic ham
The Pork Marinade
- Cooking Oil: we always use extra-virgin olive oil for sauteing vegetables. Use your favorite oil.
- Seasonings: fresh thyme, chili powder, brown sugar, cumin, coriander
- Vegetables: chopped onion and garlic
- Citrus: freshly squeezed orange juice and lime juice
- Spice: finely chopped chipotle peppers and adobe sauce. The capsaicin is for a large cut of meat. It isn’t as spicy as you think, but leave it out if you don’t like spicy food.
For the Spicy Cabbage Slaw
- Vegetables: finely shredded cabbage, carrot, chopped green onions, and diced jalapenos.
The jalapenos are seeded and diced and do not provide a lot of heat. They brighten up the slaw but omit them if you don’t like spicy food. - The Dressing: Mayonnaise, apple cider vinegar, olive oil.
Use sour cream or crema instead of mayonnaise, white vinegar, and any oil you prefer. - Seasonings: Celery seed, kosher salt, and freshly cracked black pepper, to taste.
For Serving
All of the ingredients below are suggestions and completely optional. Keep reading to get important notes about serving.
- Tortillas: use whatever you like, corn or flour tortillas.
- Tomatoes: sliced cherry tomatoes
- Cilantro: fresh chiopped cilantro is a must for me, but David, not so much.
Useful Equipment
- Briner Bucket or 2-Gallon Zip-Top Bag
- Weber Charcoal Grill or Smoker or Pellet Grill
- applewood chips
- charcoal
- Cooking/Grilling Tongs
- Utility Tongs
- probe thermometer and/or instant-read thermometer*
- Meat Claws
How To Make Smoked Carnitas With Spicy Cabbage Slaw
Step #1: Marinate the Pork
- Prepare the marinade and let cool completely.
- Reserve 1 cup of the marinade.
- Score the pork by cutting slits diagonally across the fat cap of the pork going in opposite directions to form a grid pattern.
- Place the scored pork inside a large 2 gallon zip-top bag or into Briner Bucket. Pour the marinade over the pork. Seal the bag pressing out as much air as possible (or lock and cover). Refrigerate overnight.
- The next day, remove the pork from the refrigerator 30 minutes before cooking.
Step #2: Set up the Grill or Smoker
- Soak your wood chips for 30 minutes.
- Preheat the grill or smoker to 225 to 250 degrees F.
Set a charcoal grill up for indirect heat with a 3-zone split fire, with a basket of charcoal on each side of the grill. Place the soaked wood chips on top of the coals. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)
Step #3 Smoke the Pork
- Smoke the pork at 225 degrees F.
David likes to use a combination of dry and wet wood chips, alternating between the two. The dry chips give a quick, intense smoke and bring the heat up. The damp wood chips provide a lower, slower smoke and decrease the heat. Heat adjustments can be made using this technique along with vent adjustments. - Check the grill or smoker every hour. You will need to add fresh coals and more wood chips to each side of the grill for at least the first 4 hours. Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 195 degrees F, about 5-6 hours; use a meat thermometer to test for doneness.
Step #4 Rest and Shred
- Rest the pork tented loosely with aluminum foil for 30 minutes.
- Shred the pork either with two forks, meat claws, or if the meat has cooled enough with gloved hands.
Step #5 Crisp Up the Carnitas
Heat the reserved marinade; pour small amounts over the shredded pork for added flavor and juiciness (Do not over-saturate).
Stove Top Instructions: Heat 1 tablespoon of oil in a cast-iron skillet over high heat. Spread the pork inside the pan. Allow the juices to evaporate, and the bottom side of the pork turns golden brown and crusty. Toss the pork and sear a little more – brown a little but not all over. The goal is tender, juicy bits – Carnitas!
Oven Broiler Instructions: Instead of searing, toss the pork with warmed marinade liquid. Spread the pork out on the foil-lined jelly roll pan and broil for 5 minutes, or until the meat is crispy. Remove from the oven and drizzle some more of the marinade onto the crispy pork and toss. Place the pan back under the broiler for five more minutes or until the meat is crispy.
Reserve any leftover marinade for reheating.
How To Make the Spicy Cabbage Slaw
Make the spicy cabbage slaw ahead of time while the pork is smoking so that the flavors can marry and get happy together.
- Shred the cabbage and add to a large bowl with the shredded carrots, jalapenos, and green onions to make the slaw.
- Whisk the mayonnaise, vinegar, olive oil, and celery seeds until smooth; season with salt and pepper to taste. Pour the dressing over the cabbage mixture and toss to combine.
- Cover with a lid and place into the refrigerator until needed.
How To Serve Smoked Pork Carnitas
My advice? Keep the carnitas simple and limit your toppings. Let the smoked pork and slaw speak for themselves. Adding a bunch of extra topping with smother the wonderful flavors you created.
Serve on warm a flour tortilla or corn tortilla, topped with some spicy cabbage slaw. I added a few fresh sliced tomatoes for color. If you don’t make the slaw, enjoy the carnitas with some cheese, lettuce, and maybe a wee bit of salsa.
Other Ways to Serve Carnitas
- Burritos
- Enchiladas
- Taquitos
- Quesadillas
- Nachos
- Add carnitas to chili
- The possibilities are endless!
What to Serve with Smoked Pork Carnitas
How To Freeze and Reheat The Carnitas
Don’t feel discouraged by the amount of meat that is rendered. You don’t need a party or have to like football. While the spicy cabbage slaw will not freeze well, the carnitas freeze beautifully!
To Freeze: Package the carnitas inside a freezer-safe zip-top bag, squeezing as much of the air out as possible. Freeze up to 2 to 3 months.
To Reheat: Empty the carnitas from the freezer bag into a large non-stick skillet over medium-high heat. Add about ¼ cup of water to the pan and let the carnitas steam. Continue to warm until the meat has thawed and most water has evaporated. Time will vary depending on the amount of meat and the size of the carnitas.
If freezing, you can pull the frozen carnitas out of the freezer to make a quick weeknight meal, perhaps transforming it into a new Mexican dish of choice.
I’m thinking enchiladas… Then again, when am I not?!?
Smoked Pork Carnitas with Spicy Cabbage Slaw
Useful Equipment:
- Briner Bucket or 2-Gallon Zip-Top Bag
- Weber Charcoal Grill or Smoker or Pellet Grill
- applewood chips
- charcoal
Ingredients
- 5 pounds pork shoulder can also use butt or picnic ham
The Pork Marinade
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 3 cloves garlic minced
- 1 large onion chopped
- 2 tablespoons chili powder (heaping tablespoon)
- 2 tablespoons light brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¾ cup orange juice freshly squeezed
- ½ cup lime juice freshly squeezed
- 2 chipotle peppers finely chopped
- 2 teaspoons adobo sauce from the can of chipotle peppers
For the Spicy Cabbage Slaw
- 1 small cabbage finely shredded
- 1 large carrot julienned
- 4 green onions coarsely chopped
- 2 jalapeno peppers
- ¼ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon celery seed
- Kosher salt and freshly cracked black pepper to taste
For Serving
- 1 packages tortillas corn or flour
- ½ pint cherry tomatoes sliced for serving (optional)
- fresh cilantro chopped for serving (optional)
Instructions
Marinate the Pork
- Prepare the marinade. Heat the olive oil in a small saucepan over medium-high heat. Add the thyme, garlic, onions, and chili powder; saute until onions are tender and spices are fragrant; about 3 minutes. Add the brown sugar, cumin, coriander, orange and lime juices, and chipotle with adobo; cook just until the sugar dissolves. Turn off the heat and let cool completely.
- Reserve 1 cup of the marinade. Pour the cooled marinade into a jar or airtight container. Refrigerate until needed.
- Score the pork by cutting slits diagonally across the fat cap of the pork going in opposite directions to form a grid pattern.
- Place the scored pork inside a large 2 gallon zip-top bag or into Briner Bucket. Pour the marinade over the pork. Seal the bag pressing out as much air as possible (or lock and cover). Refrigerate overnight.
- The next day, remove the pork from the refrigerator 30 minutes before cooking.
Set up the Grill or Smoker:
- Soak your wood chips for 30 minutes.
- Meanwhile, preheat the grill or smoker to 225 to 250 degrees F. Set a charcoal grill up for indirect heat with a 3-zone split fire, with a basket of charcoal on each side of the grill. Place the soaked wood chips on top of the coals. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)
Smoke the Pork
- Place the marinated pork on the grill, cover with the lid, and smoke the meat. Bring the temperature up, using the vents to regulate the temperature inside the grill is about 225 degrees F. David likes to use a combination of dry and wet wood chips, alternating between the two. The dry gives a quick intense smoke and brings the heat up. The wet wood chunks provide a lower, slower smoke and bring the heat down. Heat adjustments can be made using this technique.
- Check the grill or smoker every hour. You will need to add fresh coals and more wood chips to each side of the grill for at least the first 4 hours. Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 195 degrees F, about 5-6 hours; use a meat thermometer to test for doneness.
Rest and Shred
- Remove the shoulder from the grill and let the pork rest tented loosely with aluminum foil for 30 minutes.
- Shred the pork either with two forks, meat claws, or if the meat has cooled enough by hand.
Crisp Up the Carnitas
- Heat the reserved marinade; pour small amounts over the shredded pork for added flavor and juiciness (Do not over-saturate).
- Heat 1 tablespoon of oil in a cast-iron skillet over high heat. Spread the pork inside the pan. Allow the juices to evaporate, and the bottom side of the pork turns golden brown and crusty. Toss the pork and sear a little more – brown a little but not all over. You want tender, juicy bits – Carnitas! (see notes)
How To Make the Spicy Cabbage Slaw: (see notes)
- Shred the cabbage; add to a large bowl with the shedded carrots, jalapenos, and green onions.Whisk the mayonnaise, vinegar, olive oil, and celery seeds until smooth; season with salt and pepper to taste. Pour the dressing over the cabbage mixture and toss to combine. Cover with a lid and place into the refrigerator until needed.
Notes
Nutrition
We’re sharing this recipe over at Fiesta Friday. Come on over and join in on the fun!
This recipe was originally published in September 2016.
Caroline says
What tasty sounding pork, between the marinade and the smoking – looks great!
The Mountain Kitchen says
Thanks, Caroline. These were so good! Can’t wait to defrost the leftovers!
Frugal Hausfrau says
Oh, my, gosh!! Debbie, this looks so amazing! There are sometimes I try to talk myself into thinking low and slow in the oven or perhaps in a crockpot is just as good as smoking – and it gets easier the longer it is between the times you have smoked pork. But then you see something like this – I swear I can almost taste your pics – and you’re brought back to earth and you just KNOW nothing can compare!! 🙂
The Mountain Kitchen says
Thank you Mollie. I am sure I will never be able to make this in the crock-pot or oven now… it really won’t compare, will it?!? At least David likes to smoke things on the grill. Win-win! 🙂
Dana @ IveGotCake says
Ughhhhhh, you’re KILLING ME over here!!!
The Mountain Kitchen says
Dana, I have some in the freezer. Come on down, I’ll thaw it out for you! Have a good weekend!
judigraber says
That’s a good-looking shoulder roast with a nice crust on it. A long time ago we had a smoker but Gene did not have the patience for it, so it was back to regular grilling. He built a special smoker for my jalapenos (chipotles) and that’s about it. I guess you can always cook it in the oven but as you said it just doesn’t taste the same. Thanks for all the info and sharing with Fiesta Friday…
The Mountain Kitchen says
Thanks for sharing, Judi. No the oven is not the same but I would encourage it. This marinade is so flavorful, you won’t be too disappointed! Happy FF!
Sarah says
My mouth is literally watering! YUMMMMMMM!
The Mountain Kitchen says
Thanks, Sarah. It’s worth every bit of drool…lol! Have a great weekend!
Natalie Browne says
I love everything about these carnitas. They look amazing!
The Mountain Kitchen says
Thanks Natalie! They were pretty amazing!
Angie | Fiesta Friday says
WOW!!! It sounds amazing!! We used to have a smoker, but didn’t use it much so it was donated. Now I wish it wasn’t hehe… This would be perfect for a fall party where you need to feed a crowd. Love it!
The Mountain Kitchen says
Thanks, Angie! I’m sure this could be done in the oven, but wouldn’t be as flavorful without the Applewood Smoke. 🙂
Chef Charles says
Made it!
YES, Most excellent!!! And I am very very picky.
Amazing flavor and reminds me of our local street carnitas in Dallas Tx.
I used soaked apple wood in my Southern Pride DH-65 smoker.
Deviation from written:
I pureed the remainder of the marinade in a blender then put all of it including the captured drippings back in the shredded pork as the pork will only absorb what it wants and the rest will drip off. It also will then stay moist in a chafing dish.
This reheats very well in the oven as long as you put the reclaimed fat back in the pork. Fat is where it’s at. It’s the fat that keeps the pork from drying out not water. If you use only water the pork will taste and feel dry when you eat it.
Didn’t reclaim the fat? Don’t fret, preferably use pork lard. If you cannot get that then use regular lard.
Next time I’m going for 200F to 210F to get the pork easier to shred and remove from the bone.
Personally I did not enjoy the slaw on the pork and served a basic fresh and bright pico de gallo with it on both style tortillas.
Use only a small amount of pico, slaw, or salsa to augment the awesome flavor of the pork.
We ate the slaw on the side as it too is flavorful and has a nice kick.
The Mountain Kitchen says
Hi Chef Charles!
Thank you so much for the feedback. I love that you captured the drippings and put them back in the shredded pork. I also like how you let the pork speak for itself without overpowering it with the veggies. I’m glad you found something good to eat and are already planning on making it again. Awesome!
Kind regards,
Debbie Spivey