Smoked Pork Carnitas with Spicy Cabbage Slaw

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

1. Prepare the marinade and let cool completely.
2. Reserve 1 cup of the marinade. 
3. Score the pork by cutting slits diagonally across the fat cap of the pork going in opposite directions to form a grid pattern.
4. 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.
5. The next day, remove the pork from the refrigerator 30 minutes before cooking.

Step #2: Set up the Grill or Smoker

1. Soak your wood chips for 30 minutes.
2. 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

1. 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.
   
   
   
   
   
2. 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.

Smoking Tip: Remember the internal temperature of the pork can increase by 10 degrees even after it’s been removed from the grill. Therefore, it is best to remove the pork from the grill when the internal temperature is 190 to 195 degrees F.
When you take it off the grill, the temperature may rise to an optimal 205 degrees F, perfect! Any hotter, and it could overcook your pork, which results in dry, chewy meat.

Step #4 Rest and Shred

1. Rest the pork tented loosely with aluminum foil for 30 minutes.
2. 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.

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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.

1. Shred the cabbage and add to a large bowl with the shredded carrots, jalapenos, and green onions to make the slaw.
2. 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.
3. 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

• Guacamole
• Refried Beans
• Mexican Rice
• Margaritas

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?!?

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.