Smoked Carnitas
Dry-brined, citrus-marinated pork shoulder smoked low and slow, then shredded and crisped in its own fat. The crisping step is what makes it carnitas (“little meats”) and not just pulled pork. Serves ~6–8 from a 4 lb shoulder. Plan for a 3-day arc: salt → marinade → smoke.
Rub
(per ~4 lb shoulder — go light on added salt since the meat is already dry-brined and marinated)
| Amount | Ingredient |
|---|---|
| 1 tbsp | cumin |
| 1 tbsp | smoked paprika |
| 1 tbsp | ancho / chili powder |
| 2 tsp | Mexican oregano |
| 2 tsp | garlic powder |
| 2 tsp | onion powder |
| 1 tsp | coriander |
| 1 tsp | black pepper |
| ¼ tsp | cinnamon |
| — | zest of 1 orange |
| ½ tsp | kosher salt (light — already brined) |
Citrus marinade
| Amount | Ingredient |
|---|---|
| 1 cup | orange juice (fresh) |
| ½ cup | lime juice (fresh) |
| 1 | onion, quartered |
| 4 | garlic cloves, smashed |
| 2 | bay leaves |
Method
Day 1 — Dry brine (night before marinade)
- Coat the shoulder all over in kosher salt
- Leave uncovered in the fridge overnight — firms the surface and seasons deep
Day 2 — Citrus marinade
- Submerge the salted shoulder in the orange/lime juice with onion, garlic, and bay
- Cover, fridge ~24 hrs. Acid won’t mush a chunk this size — flavor only.
Day 3 — Smoke @ 225–250°F
- Pat bone dry — wet meat won’t take smoke or form bark
- Apply rub generously on all sides
- Wood: apple or cherry (mild/sweet) pairs well with the citrus; oak for more punch
- Smoke unwrapped until bark sets (~165°F internal)
- Optional wrap: foil with a splash of the leftover marinade/OJ to braise through the stall — softer, more authentic texture at the cost of a little bark
- Pull at 200–205°F, when a probe slides in like butter (feel beats the number)
- ~1.5 hrs/lb → budget 6–8 hrs; expect a stall around 160°F
Rest & shred
- Rest wrapped in foil + towel in a cooler, 30–60 min
- Shred, reserving the rendered fat and juices
Crisp — the whole point 🔑
- Spread shredded pork on a sheet pan
- Ladle over the rendered fat / a spoon of lard
- Broil 3–5 min until edges go crispy and browned
- Squeeze fresh lime over at the end
Serve with white onion, cilantro, and warm corn tortillas.
Notes
- Two seasoning steps (salt + citrus) already load a lot of salt — taste before adding more to the rub.
- Don’t pull by temperature alone; shoulder is done when it probes with zero resistance, usually 200–205°F.
- The broil-crisp step is non-negotiable for true carnitas texture.
Experience log
(add notes after the cook — what worked, timing, tweaks for next time)