This is a simple Pork Carnitas recipe cooked on the Traeger Wood Pellet smoker. This recipe requires only a few ingredients and is sure to turn out incredibly tender. The finished product goes well on tacos, burritos, nachos & enchiladas.
Smoked Pork Carnitas
This is a simple Pork Carnitas recipe cooked on the Traeger Wood Pellet smoker. This recipe requires only a few ingredients and is sure to turn out incredibly tender. The finished product goes well on tacos, burritos, nachos & enchiladas.
Ingredients
- 4 lb. boneless pork shoulder picnic roast
- 7 oz can of chipotle peppers in adobo sauce
- 1 lime
- 3 cup orange juice
- 2 cup tomato juice
- 1 onion
- 5 garlic cloves
- 5 hot chili peppers
- All-purpose seasoning
- Carne Asada seasoning
Instructions
- Cut ¾” deep diagonal slits in roast
- Rub adobo sauce all over roast, especially inside the diagonal slits
- Marinade roast in a large zip-lock bag for 12-24 hours with Remaining adobo sauce & chipotle peppers, 2 cup orange juice, 1/4 cup lime juice and 1/2 onion.
- After marinating roast for 12-24 hours, remove from marinade & season with all-purpose seasoning & Carne Asada seasoning.
- Smoke for 3 hours at 250°
- After 3 hours of smoke, place roast in pan with braising liquid of 2 cup tomato juice, 1 cup orange juice, 1/2 onion, 5 garlic cloves, 5 hot chili peppers & ¼ cup juice from peppers
- Probe roast, cover with foil, & add back to smoker to braise @ 250°
- Pull roast when it reaches an internal temp of 200°
- Place roast on platter, tent with foil, and allow to rest for an hour
- After an hour of rest, pull the pork butt & discard any pieces of fat
- Enjoy tacos, burritos, nachos or enchiladas pulled pork
