Cinco De Mayo Pork Carnitas
Fun pulled pork carnitas for Cinco de Mayo (or any other day you just want some freaking delicious tacos for that matter). We cooked this on a Broil King Keg smoker with mesquite wood chunks.
Servings Prep Time
12-15people 45minutes
Cook Time
8-10hours
Servings Prep Time
12-15people 45minutes
Cook Time
8-10hours
Ingredients
Injection
Instructions
Prep
  1. Trim hard fat off pork.
  2. Mix injection in a container you can shake to combine well.
  3. Inject pork
  4. Let sit 4 to 6 hours in the fridge, to marinade.
Cook
  1. Remove from fridge rub meat down with remainder of adobo sauce.
  2. Next sprinkle rub on meat, and rub in. Getting into all the nooks and cranny’s.
  3. Take the remainder of the contents of the adobo sauce container and add to a smoker friendly tray with two to three cups of water.
  4. Place under meat if able, or beside is fine as well.
  5. Put meat on the grill either on a grate over top or beside your pan with water and adobo peppers
  6. Let cook 6 to 7 hours until meat reaches an internal temp of 195 to 200.
  7. Take meat off and allow to rest, once rested shred meat, you can add the reduce adobo and water you made with your meat for a sauce to give a bit of moisture.
Serve
  1. Take meat off and allow to rest, once rested shred meat, you can add the reduce adobo and water you made with your meat for a sauce to give a bit of moisture. Meat should rest at least 45 minutes – wrapped in tinfoil – rest for about 5 minutes before wrapping.
  2. Make all your favorite fixings onions, peppers, avocado, cilantro, cheese, crema.
  3. Prepare wraps! And enjoy