Ingredients
Carnitas
- 1 large pork shoulder (bone-in or boneless)
- 2 tbsp Better Than Bouillon Smoky Chipotle
- 5 cups low-sodium chicken broth
- 1 tbsp honey
- 1/4 cup taco seasoning (your favorite brand)
- 2 tbsp ground cumin
- 2 tbsp dried oregano
- 3 tbsp diced dried garlic
- 3 tbsp coarse black pepper
- 1 cup orange juice
Optional for Serving
- Warm tortillas
- Lime wedges
- Pico de gallo
- Guacamole
Instructions
1. Prep the Pork
Using a sharp knife, score the pork shoulder in a crosshatch pattern across both the meat side and the fat cap. Rub the Smoky Chipotle Better Than Bouillon all over the pork shoulder. Place the pork in a large pan fat-cap down. Drizzle honey lightly over the meat side. Do not overdo it just a light drizzle. Pour chicken broth over the pork. Cover and refrigerate overnight or at least 5 hours.
2. Fire Up the Smoker
Preheat your smoker to 275–300°F. Remove the pork from the refrigerator and place it on the counter 20 minutes before cooking.
Season the meat side generously with:
- cumin
- oregano
- dried garlic
- black pepper
- taco seasoning
3. Start the Smoke
Place an aluminum pan with about 1/4 inch of water in the smoker. Put the pork shoulder fat-cap up directly on the smoker grate. Smoke for 1 hour.
4. Build the Bark
Every hour spritz the pork with water or beer to keep the surface moist. Continue smoking for 4 hours total.
5. Braise the Pork
After 4 hours:
Place the pork into a large aluminum pan. Add chicken broth and water until the liquid comes about halfway up the meat. Wrap the pan tightly with foil. Return it to the smoker and cook for another 3½ hours.
6. Check for Tenderness
After 3½ hours, check the pork. It should be very tender and pull apart easily. Let the meat rest for 20 minutes.
7. Pull the Carnitas
Pull the pork directly in the pan with the cooking juices. While the meat is still hot, pour in the orange juice and mix well. This brightens the flavor and adds that classic carnitas finish.
8. Serve
Load the carnitas into warm tortillas, add your favorite toppings, and enjoy.
Perfect with:
- fresh lime
- pico de gallo
- guacamole
- salsa
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Pitmaster Tip:
If you want crispy carnitas, spread the pulled pork on a sheet pan and place it back in the smoker or under a broiler for 5–10 minutes to crisp the edges.