Pork Carnitas with a Smoky Twist

Pork Carnitas with a Smoky Twist

Introduction

If you've read our ebook, Learn to Cook Any Meat Well, you've come across Abby's Pork Carnitas recipe. It's delicious. And it's easy. You should definitely try it.

With a pork shoulder roast thawing in our freezer during Hurricane Helene, lots of pecan wood coals from our wood stove, and a bucket of fresh peppers and tomatoes from a neighbor, I decided to try a smoky twist on the carnitas recipe.

Instead of using my "go to" seasoning for a smoked pork shoulder, Busted Butt, I mixed up a Latin America inspired blend. 

Some tips for success

  • Salt in advance. If you can, apply salt about 24 hours before cooking. 1/2 teaspoon of kosher salt per pound or 1/4 teaspoon of fine table or sea salt per pound. 
  • Don't rush it. While the pork is cooked safely at 160F, it will be best if you get to 200F - 206F. Just over 200F is where all the connective tissue really begins to melt and you get a perfectly tender, juicy smoked pork shoulder. 
  • Keep your cooking temp in the 225F - 250F range. 

Ingredients

  • 3-6 LB Boston Butt or Pork Shoulder Roast
  • Vinegar-based hot sauce, preferably a Latin American one
  • Salt
  • Chili powder
  • Cumin powder
  • Onion powder
  • Ginger powder
  • Ground cinnamon
  • Ground black pepper
  • Fresh or dried oregano*
  • Fresh or dried basil*

*Use half the amount of dried as you would of fresh.

Process

  1. Salt your pork shoulder, preferably the day before you plan to cook. Leave it in the fridge until about an hour before smoking.
  2. Heat your smoker to 225F to 250F.
  3. Mix the spices in the following ratio (scale up or down based on the size of your roast): 2 part chili, 1 part cumin, 1 part onion, 1 part pepper, 1 part oregano, 1/2 basil, 1/2 part ginger, 1/4 part cinnamon.
    1. Example: 2 tbsp chili, 1 tbsp cumin, 1 tbsp onion, 1 tbsp pepper, 1 tbsp fresh oregano, 1/2 tbsp fresh basil, 1/2 tbsp ginger, 1/4 tbsp cinnamon. 
  4. Add a pinch or two of salt to your spice mix so there is a touch of salt in the smoky "bark" that forms on the outside of your roast.
  5. Pat dry your pork shoulder. Then smear hot sauce over the surface.
  6. Now generously sprinkle your spice mixture and pat it/rub it in to form a coat around the entire roast.
  7. Place the roast, fat side up, on your preheated smoker and set a dish or bowl made of foil beneath it to catch the drippings.
  8. After about 6-9 hours, you should have a dark colored pork shoulder with an internal temp of 200F - 206F. The bone(s) should glide right out from the meat without any tugging or sticking.
  9. Pull the meat into little chunks, place it in a cast iron and pour the fat drippings over the meat to lightly crisp the edges.
  10. Serve with corn or flour tortillas, fresh salsa, beans, slaw, or whatever sides you prefer. 
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