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Burnt End Carnitas

  • Author:
  • 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.