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.

Burnt End Carnitas

Meat Church – Fajita

12oz – $10.25

Buy Now!

Carnitas come in many different styles, sometimes they’re more stewed and other times they’re cooked in lard that just makes them incredibly rich.  This is a halfway point between the two.  Once they get the color we’re looking for we add them to a flavorful broth to continue cooking until they are fall-apart tender.  I like to crisp them up on a griddle so you have pieces of crunchy and almost “burnt” pork.  These things are falling apart in your mouth good!



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Burnt End Carnitas

  • Author: RelaxedBBQ.com
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3.25 hours
  • Yield: 10 tacos 1x
  • Category: Dinner
  • Method: Braised
  • Cuisine: Mexican


Enjoy these smoked then braised carnitas.  Cubed pork shoulder is smoked for 2 hours until tender then added to a braising sauce to finish off.  We like to keep it simple and only use cilantro and lime inside the soft corn tortilla taco.



45 lbs Pork Shoulder

32oz Chicken Broth

1 8oz. can Chopotles in adobo

1 Small White Onion (chopped)

1 Green Bell pepper (chopped)

3 Bay Leaves

1 Tbsp Cumin

5 Garlic Cloves (chopped)

1 Tbsp Coriander (whole seeds ground up preferred)

1 Tbsp Mexican Oregano

Cilantro & Lime for garnish


  • Preheat BBQ pit to 275 indirect heat.
  • Cube pork shoulder into 1″ pieces.  Generously rub the pork cubes with Meat Church Fajita and Honey Hog seasoning.  Place onto pit and smoke for 2 hours, turning every hour, or until the cubes are cooked through.  They’ll be about half the size from when you started.
  • Combine the chicken broth, onion, bell pepper, bay leaves, cumin, garlic, coriander and oregano into an aluminum serving tray (or similar).  Stir to mix and add cooked pork cubes.
  • Continue cooking, uncovered at 275 for 1 hour or until you reach your desired consistency of the sauce.
  • Load pork into soft corn tortillas and serve hot with lime and cilantro.


When cooking your tortillas, also cook some of the pork, smashing it on a griddle to help break it apart and get the edges nice and crispy for a little crunch in the taco.