SMOKED PORK CARNITAS RECIPES

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SMOKED CARNITAS TACOS RECIPE :: THE MEATWAVE



Smoked Carnitas Tacos Recipe :: The Meatwave image

The traditional barbecue pork shoulder gets some Mexican influence in this recipe for smoked carnitas.

Provided by Joshua Bousel

Total Time 145 minutes

Prep Time 45 minutes

Cook Time 1

Yield 12 to 18 servings

Number Of Ingredients 31

For the Salsa
8 ounces tomatillos, husked, rinsed, and halved
1/3 cup loosely packed. roughly chopped fresh cilantro
1/4 cup of water, plus more as needed
2 large cloves of garlic, peeled
1 jalapeño, stemmed and roughly chopped
1/2 small white onion, finely chopped
Freshly squeezed lime juice, to taste
Sugar, to taste
Salt, to taste
For the Rub
1 tablespoon dark brown sugar
1 tablespoon kosher salt
2 teaspoons oregano, preferably Mexican
1 teaspoon ancho chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
For the Injection
1 cup freshly squeezed orange juice
1/2 cup water
1/4 cup dark brown sugar
1/4 cup apple cider vinegar
1/4 cup kosher salt
1 pork shoulder (about 7 to 8 pounds)
2-3 fist size chunks of medium smoking wood, such as oak or pecan
24-36 corn tortillas, warmed
1 medium white onion, finely diced
1/2 cup finely chopped fresh cilantro
Lime wedges

Steps:

  • To make the salsa: Place tomatillos on a large baking sheet, cut side down. Transfer baking sheet to broiler set on high and cook until tomatillos are completely soft and lightly charred. Remove the baking sheet from oven and let cool slightly. Transfer tomatillos to the jar of a blender and add in cilantro, water, garlic, and jalapeño. Puree until smooth. Pour salsa into a small bowl and stir in onion. Thin salsa to with additional water if necessary and season with sugar and salt to taste. Transfer to an airtight container and place in refrigerator until ready to use.
  • To Make the rub: In a small bowl, mix together dark brown sugar, salt, oregano, chili powder, garlic powder, onion powder, cumin, and cinnamon. Set aside.
  • To Make the injection: In a medium bowl, whisk together orange juice, water, dark brown sugar, vinegar, and salt. Using an injection syringe, inject pork shoulder with injection liquid at 1-inch intervals. Pat pork dry with paper towels. Coat pork shoulder evenly all over with rub.
  • Fire up smoker or grill to 225°F, adding chunks of wood when desired temperature is reached. When wood ignites and starts producing smoke, place pork shoulder in smoker or grill and smoke until exterior is deeply browned, about 8 to 10 hours. Wrap pork in aluminum foil and continue to cook until an instant-read thermometer registers between 198 and 203°F when inserted into center of meat, about 2 to 3 hours more. Remove pork from smoker and set in an empty cooler to rest for 30 minutes, up to 2 hours. Shred pork with hands or two forks.
  • Place a single layer of pork on a large baking sheet, you will not use all of the pork. Transfer baking sheet to broiler set on high and cook until pork has deeply browned and crisped, about 6 minutes. Remove from broiler.
  • To assemble tacos: Place a serving of non-crisped pork in each warmed tortilla followed by a layer of the crisped pork, salsa, onion, and cilantro. Serve immediately with lime wedges.

SMOKED CARNITAS TACOS RECIPE :: THE MEATWAVE



Smoked Carnitas Tacos Recipe :: The Meatwave image

The traditional barbecue pork shoulder gets some Mexican influence in this recipe for smoked carnitas.

Provided by Joshua Bousel

Total Time 145 minutes

Prep Time 45 minutes

Cook Time 1

Yield 12 to 18 servings

Number Of Ingredients 31

For the Salsa
8 ounces tomatillos, husked, rinsed, and halved
1/3 cup loosely packed. roughly chopped fresh cilantro
1/4 cup of water, plus more as needed
2 large cloves of garlic, peeled
1 jalapeño, stemmed and roughly chopped
1/2 small white onion, finely chopped
Freshly squeezed lime juice, to taste
Sugar, to taste
Salt, to taste
For the Rub
1 tablespoon dark brown sugar
1 tablespoon kosher salt
2 teaspoons oregano, preferably Mexican
1 teaspoon ancho chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
For the Injection
1 cup freshly squeezed orange juice
1/2 cup water
1/4 cup dark brown sugar
1/4 cup apple cider vinegar
1/4 cup kosher salt
1 pork shoulder (about 7 to 8 pounds)
2-3 fist size chunks of medium smoking wood, such as oak or pecan
24-36 corn tortillas, warmed
1 medium white onion, finely diced
1/2 cup finely chopped fresh cilantro
Lime wedges

Steps:

  • To make the salsa: Place tomatillos on a large baking sheet, cut side down. Transfer baking sheet to broiler set on high and cook until tomatillos are completely soft and lightly charred. Remove the baking sheet from oven and let cool slightly. Transfer tomatillos to the jar of a blender and add in cilantro, water, garlic, and jalapeño. Puree until smooth. Pour salsa into a small bowl and stir in onion. Thin salsa to with additional water if necessary and season with sugar and salt to taste. Transfer to an airtight container and place in refrigerator until ready to use.
  • To Make the rub: In a small bowl, mix together dark brown sugar, salt, oregano, chili powder, garlic powder, onion powder, cumin, and cinnamon. Set aside.
  • To Make the injection: In a medium bowl, whisk together orange juice, water, dark brown sugar, vinegar, and salt. Using an injection syringe, inject pork shoulder with injection liquid at 1-inch intervals. Pat pork dry with paper towels. Coat pork shoulder evenly all over with rub.
  • Fire up smoker or grill to 225°F, adding chunks of wood when desired temperature is reached. When wood ignites and starts producing smoke, place pork shoulder in smoker or grill and smoke until exterior is deeply browned, about 8 to 10 hours. Wrap pork in aluminum foil and continue to cook until an instant-read thermometer registers between 198 and 203°F when inserted into center of meat, about 2 to 3 hours more. Remove pork from smoker and set in an empty cooler to rest for 30 minutes, up to 2 hours. Shred pork with hands or two forks.
  • Place a single layer of pork on a large baking sheet, you will not use all of the pork. Transfer baking sheet to broiler set on high and cook until pork has deeply browned and crisped, about 6 minutes. Remove from broiler.
  • To assemble tacos: Place a serving of non-crisped pork in each warmed tortilla followed by a layer of the crisped pork, salsa, onion, and cilantro. Serve immediately with lime wedges.

TRAEGER SMOKED PORK CARNITAS - THECREATIVEBITE.COM
Aug 05, 2021 · Carnitas on Smoker. Place the seasoned pork in the pan over the onions and juices. Cook in your Traeger pellet grill at 215°F for 3-4 hours until it reaches 165°F. . Carefully remove the pork from the oven and place the pork shoulder on a cutting board.
From thecreativebite.com
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CRISPY SMOKED PORK CARNITAS - MEATIFIED
Jul 03, 2020 · If you like tender, smoke kissed pulled pork with Mexican inspired flavors and gorgeously crispy-crunchy bits, then this smoked pork carnitas is for you. Instead of messing with the traditional method of braising the pork butt on the stove top or in the oven with plenty of lard, I took inspiration from the smoker and let the pork cook slowly in ...
From meatified.com
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SMOKED CARNITAS - THE STAY AT HOME CHEF
Jul 20, 2018 · Cut pork into 1 inch-thick strips and place into a disposable aluminum foil pan. Sprinkle on cumin, chili powder, salt, cayenne pepper, garlic powder, and cloves. Drizzle on the vegetable oil. Toss until pork strips are well coated. Smoke at 225 degrees for 4 hours. After 4 hours, cover with aluminum foil.
From thestayathomechef.com
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EASY SMOKED PORK CARNITAS RECIPE - OUT GRILLING
Apr 26, 2021 · Ingredients for Smoked Pork Carnitas: Smoky Pulled Pork~ Tacos are a great use for leftover smoked pork.We love to smoke a couple of pork butts at a time to make easy meals through the week. Orange Juice ~ Adds a bright citrus flavor to the sauce.; Lime Juice ~ Additional citrus flavor for the sauce.; Fresh Garlic ~ Delicious savory flavoring for the sauce.
From outgrilling.com
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SMOKED PORK SHOULDER CARNITAS - ALL INFORMATION ABOUT ...
Cowboy Carnitas with Smoked Pulled Pork - Kent Rollins hot kentrollins.com. Place the wrapped pork on a grate and cook for about 1 ½ to 2 hours or until the internal temp is about 190 degrees Remove the pork from the smoker and let rest to cool slightly enough to handle.
From therecipes.info
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SMOKED CARNITAS ON A PELLET GRILL - DAD WITH A PAN
Jun 17, 2020 · These smoked carnitas are amazing by themselves. With a side of beans rice and tortillas. It’s a dinner anyone will love! You get hit with the pork flavor up front which I think is key to a solid carnitas recipes, but you have hints of smoke, citrus and guajillo peppers on the end.
From dadwithapan.com
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SMOKED PORK CARNITAS - Z GRILLS RECIPES – Z GRILLS
Jan 18, 2021 · Mexican pork carnitas are given a smokey makeover in this delicious and easy recipe for Smoked Pork Carnitas. And every bite is super juicy and tender. INGREDIENTS 1 Pork Butt/Shoulder Roast (3-5 lb) 1 Tablespoon Ground Cumin 1 1/2 Teaspoons Chili Powder 1 1/2 Teaspoon Salt 1 Teaspoon Cayenne Pepper 1 Teaspoon Garlic Powder 1/2 Teaspoon Ground Cloves 1/2 Cup Vegetable Oil INSTRUCTIONS Preheat ...
From zgrills.com
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SMOKED PORK CARNITAS | HOW TO SMOKE PORK CARNITAS
From m.youtube.com
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SMOKED CARNITAS - GREEN MOUNTAIN GRILLS BLOG
Frying Carnitas Step 2- Place your fried pork in a tin tray or casserole pan and place uncovered into your smoker set at 240. Smoke for 1 hour. Just a kiss of smoke on the GMG Step 3- Remove your tray of pork carefully, add orange soda over the pork and re-season the pork lightly with GMG sizzle rub. Add the bay leafs to the top of the pork and ...
From blog.greenmountaingrills.com
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COWBOY CARNITAS WITH SMOKED PULLED PORK - KENT ROLLINS
Start with a good pork butt or pork shoulder, season it just right, cook it oh so tender, then top it off with come citrus for an authentic carnitas recipe. Now, you can cook the pork in a Crock Pot for anywhere from 6 to 10 hours, but we’re going to smoke it today for even more flavor. Let’s talk about the meat we’re using for our carnitas.
From kentrollins.com
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SMOKED PORK SHOULDER CARNITAS - ALL INFORMATION ABOUT ...
Cowboy Carnitas with Smoked Pulled Pork - Kent Rollins hot kentrollins.com. Place the wrapped pork on a grate and cook for about 1 ½ to 2 hours or until the internal temp is about 190 degrees Remove the pork from the smoker and let rest to cool slightly enough to handle.
From therecipes.info
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APPLEWOOD SMOKED PORK CARNITAS WITH SPICY CABBAGE SLAW
Sep 09, 2016 · Applewood smoked pork carnitas are made of shredded bits of flavorful smoky pork served on top of a warm tortilla with spicy cabbage slaw. 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.
From themountainkitchen.com
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PORK CARNITAS RECIPE WITH MEXICAN STYLE PULLED PORK
May 28, 2015 · Pork Carnitas Recipe with Mexican Style Pulled Pork I love Pork Carnitas… so I decided to do my version using pulled pork. The traditional way of cooking carnitas is to braise pork shoulder in lard or oil until it’s falling apart, then crisp the chunks of pork and make tacos.
From howtobbqright.com
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BRAISED PORK CARNITAS RECIPE | TRAEGER GRILLS
Roast the pork, uncovered, until the meat is very tender, about 2-1/2 to 3 hours, stirring occasionally. Add a bit more water to the pan if most of the liquid has evaporated. Grill : 300 °F
From traeger.com
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TRAEGER PELLET GRILL CARNITAS - GRILLED CARNITAS RECIPE
Oct 06, 2021 · The best cut of pork for grilled carnitas tacos. I recommend the pork shoulder roast for smoked carnitas, and for a few reasons. First, it isn’t as fatty as some of the other cuts, but it still has plenty of fat that melts into the meat and keeps it moist and flavorful.
From orwhateveryoudo.com
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SMOKED PORK CARNITAS - THE COOKIN CHICKS
Jun 29, 2020 · Add additional water or orange juice to cover the bottom of the pan to about 1/2" deep. Place pan onto smoker for about 4 hours on low setting (180 degrees on Traeger) After 4 hours, turn up heat to 225 degrees and cook until pork is fork tender (we took ours all the way to internal temp of 204, normal temp for pulled pork) Remove pan from ...
From thecookinchicks.com
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THE BEST TACOS EVER – SMOKED CARNITAS TACOS
Jul 03, 2015 · Slow cooking this pork shoulder on the grill in a rich hickory smoke unleashes a flavor punch that you might not be ready to handle. Enjoy your holiday weekend with some culinary flair with these delicious smoked pork shoulder tacos. Recipe – Smoked Carnitas Tacos. Ingredients. 1 Pork Shoulder. 1 Tbsp. Garlic Powder. 1/2 Tbsp. Onion Powder. 1 ...
From theunmanlychef.com
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SMOKED PORK BELLY CARNITAS TACOS RECIPE - FOOD REPUBLIC
May 03, 2012 · Heat a medium sauce pot over medium heat, add the melons and cook, stirring frequently for 1-2 minutes. Pour in tequila and burn off alcohol. Add orange juice, reduce by half and allow to cool completely. Add agave nectar and transfer mixture to a blender. Blend until smooth, then season with salt and pepper.
From foodrepublic.com
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CARNITAS WITH SMOKED PULLED PORK - YOUTUBE
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/#carnitas #smokedp...
From m.youtube.com
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