Description
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.
Scale
Ingredients
4–5 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
Instructions
- 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.
Notes
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.