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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

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