I’ve been making these carnitas for years inside on the stovetop, it was a nice cool day, so I decided to cook them burnt ends style on the Big Green Egg. And I’m glad I did; the smoke flavor and the “bark” on the cubed pork shoulder took it up a notch. These have a great Mexican flare due to the chipotle peppers, and the hidden star is the coriander. It really gives this dish a unique flavor.
Unlike most Mexican dishes, there’s no need for any sauces or cheese in this dish, and it does fine on its own with just a corn tortilla, some cilantro, and lime.