Quick Answer
Yes, you can absolutely smoke meat to make carnitas. Carnitas are traditionally made by braising or simmering pork in oil or lard until tender and browned. However, smoking is a delicious alternative method that imparts wonderful smoky flavor to the meat. Pork shoulder or pork butt are the most common cuts used for smoked carnitas. The key steps include seasoning the meat, smoking it low and slow until fall-apart tender, then finishing it by crisping up the exterior in a hot pan or on the grill. Smoked carnitas make amazing tacos, burritos, nachos and more.
What is Carnitas?
Carnitas is a popular Mexican pork dish made by slowly braising or simmering pork in oil or lard. The name “carnitas” means “little meats” in Spanish. Traditionally, pork shoulder or pork butt is used due to its high fat content and rich flavor. The pork is cooked low and slow until extremely tender, then shredded or chopped into bite-sized pieces.
A key step is browning and crisping the exterior of the cooked pork in its own fat to add delicious crispy edges and texture. The end result is succulent, juicy, melt-in-your-mouth pork that is full of deep, savory pork flavor.
Carnitas is incredibly versatile and can be used in tacos, burritos, nachos, tortas, quesadillas, tamales and more. It is often served with salsa, guacamole, beans, cilantro and lime wedges.
Why Smoke Meat for Carnitas?
While braising and simmering are the traditional cooking methods, smoking is a fantastic way to put a delicious twist on carnitas. Here are some of the benefits of smoking pork for carnitas:
- Imparts incredible smoky flavor – The hours of exposure to fragrant smoke gives the pork a wonderful smoky taste.
- Keeps the meat very moist – Long, low temperature smoking keeps the pork shoulder extremely moist and tender.
- Infuses flavor deep into the meat – Smoke penetrates deep into the muscle fibers, infusing smoky notes throughout.
- Adds texture – Smoking followed by high-heat crisping creates juicy interior and crispy browned exterior.
- It’s easy! – Smoking is an easy “set it and forget it” way to cook carnitas.
In short, smoking gives carnitas all the flavors we love from traditional braising, plus that irresistible smoky essence.
How to Smoke Pork for Carnitas
Smoking pork shoulder for carnitas is simple but does require some time. Here is an overview of the basic process:
1. Choose the Right Cut
Pork shoulder, also called pork butt, is the best option for smoked carnitas. It has the right fat-to-meat ratio and contains plenty of connective tissue that breaks down into succulent gelatin when smoked low and slow. Choose a boneless pork shoulder for easier shredding later.
2. Prepare the Meat
Trim off any excess fat or skin. Rub the pork all over with a spice rub. Great options include chili powder, cumin, oregano, garlic powder, salt, and pepper. Allow to sit for 30 minutes up to overnight so the spice rub permeates the meat.
3. Smoke the Pork
Set up your smoker or offset smoker for low temperature smoking at 225-275°F. Use your favorite smoking wood like hickory, oak or apple. Place the seasoned pork in the smoker and smoke for 8-12 hours, until it reaches an internal temperature of 200-205°F. This extended smoking time tenderizes the pork and infuses it with smoky flavor.
4. Finish on the Grill
For crispy carnitas, finish the smoked pork on a hot grill or in a skillet. This step crisps and browns the exterior. Grill or fry the pork for 3-5 minutes per side. Chop or shred the pork and serve.
Tips for Perfect Smoked Carnitas
Here are some handy tips for flawless smoked carnitas every time:
- Use a digital meat thermometer – This is the best way to ensure the pork reaches the ideal internal temp of 200-205°F.
- Spritz with apple juice or broth – Lightly spritzing the pork with apple juice or broth during smoking helps keep it moist.
- Let it rest before shredding – Allow the pork to rest for at least 20-30 minutes wrapped in foil before shredding. This allows the juices to reabsorb.
- Crisp it up twice – Browning the carnitas twice (once before shredding, once after) makes them extra crispy.
- Make lots of extra – Smoked carnitas freezes incredibly well. Store leftovers in the freezer to reheat anytime.
Serving Smoked Pork Carnitas
Smoked carnitas are incredibly versatile. Here are some delicious ways to serve them:
Tacos and Burritos
Smoked carnitas are amazing stuffed into soft tortillas or crunchy taco shells. Top with salsa, guacamole, shredded lettuce, cheese, sour cream and cilantro.
Nachos
Pile smoked carnitas on top of tortilla chips and add melted cheese, beans, jalapenos, guacamole and all your favorite toppings.
Carnitas Pizza
Top baked pizza crust with refried beans, smoked carnitas, salsa, onion and fresh cilantro for a delicious Mexican pizza.
Carnitas Salad
Toss mixed greens with diced smoked carnitas, avocado, tomato, corn, shredded cheese and your favorite dressing.
Breakfast Burritos
Scramble eggs with crispy carnitas, cheese, beans and salsa. Stuff into a warm flour tortilla for an easy, hand-held breakfast.
Quesadillas
Fill a tortilla with smoked carnitas, peppers, onions, cheese then grill or pan fry until the cheese melts. Serve with guacamole and sour cream.
Nutrition of Smoked Carnitas
Smoked pork carnitas are a nutritious choice with:
- High-quality protein to support muscle growth and satisfaction.
- Vitamin B12, niacin, zinc and iron.
- Mono- and polyunsaturated fats for energy.
- Selenium and phosphorus.
A 3 ounce serving provides around 200 calories, 17g protein, 11g fat, 0 carbs.
It’s best to limit high-calorie ingredients like cheese, sour cream and chips when enjoying carnitas. Focus on lean protein, veggies, salsa and guacamole.
Conclusion
Smoking a pork shoulder is a fantastic way to put a creative spin on traditional Mexican carnitas. The hours of low, slow smoking tenderizes the meat and infuses it with irresistible smoky flavor. Finishing it by crisping on the grill or in a pan gives you that iconic crispy carnitas texture. Smoked carnitas are incredibly versatile – pile them onto tacos, nachos, salads, quesadillas and more for amazing flavor. Just be mindful of high-calorie toppings and enjoy this lean protein in moderation as part of an overall healthy diet.