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.
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
- 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.