The BEST Tacos Ever – Smoked Carnitas Tacos

I’ve touched on my love of Carnitas in the past. Now technically carnitas are supposed to be slow cooked in pig fat, but who has the time and the arterial fortitude to withstand that much damage to their waistline? AM I RIGHT? Typically I like to slow cook my carnitas in a simple but flavorful broth. But in the summertime one must grill. And with said grill, you can create delicious smokey flavors and with said delicious smokey flavors you can then transfer them to meats.

That’s what I’ve done with this smoked carnitas tacos dish. This is a simple dish that is perfect for any holiday weekend when you want to impress people with something more than just boring burgers and hot dogs. Slow cooking this pork shoulder on the grill in a rich hickory smoke unleashes a flavor punch that you might not be ready to handle.

Enjoy your holiday weekend with some culinary flair with these delicious smoked pork shoulder tacos.

 

Recipe – Smoked Carnitas Tacos

Ingredients

1 Pork Shoulder

1 Tbsp. Garlic Powder

1/2 Tbsp. Onion Powder

1 Tsp. Cumin

1 Tsp. Coriander

1 Tsp. Salt

1 Tsp. Paprika

1 Tsp. Chili Powder

1/2 Tsp. Oregano

2 Tbsp. Lime Juice

1 Tsp. Black Pepper

1/2 Cup of Chicken Broth

2 Cups Hickory Wood Chips

Method

Marinade the pork in all of the other ingredients other than the wood chips (obviously)

Soak wood chips in water for a hour.

Set up charcoal grill with a hot and cool side.

Heat grill so hot side is very hot, then add your wood chips, it should get very smokey.

Then add your pork to the cool side of the grill. Close the lid and the vents. Cook for 3 to 4 hours. By the end of the cooking process the meat should be extremely tender.

Now pull apart the meat and add it to a skillet. Pour the broth over the meat and cook for another 20 minutes. Allow some of the broth to evaporate and stir the meat together so it absorbs the broth.

Serve with a warm tortilla and your favorite taco accessories.

Enjoy!