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Ingredients
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Smoked Honey Rosemary Pork (Carnitas)
Finishing & Tacos
Method
Smoked Honey Rosemary Pork (Carnitas)
- 1
Prepare pork and rub
Pat pork shoulder pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, ground cumin, garlic powder, and smoked paprika. Rub olive oil over the pork, then massage the spice mixture evenly over all surfaces. Press the chopped fresh rosemary into the meat. Let sit at room temperature for 30 minutes or refrigerate up to 4 hours covered.
- 2
- 3
Smoke the pork
Place pork directly on the smoker grates fat-side up. Smoke at 250°F until internal temperature reaches 165°F, about 3–4 hours depending on thickness. Every hour, check and add additional wood as needed. During the last hour, brush the pork with honey to build a light glaze and enhance the rosemary flavor.
- 4
Braise to tender
When the pork hits 165°F, transfer it to a large ovenproof covered pan (or foil-wrapped tray). Pour apple cider vinegar, orange juice, and chicken broth into the pan along with bay leaves. Tightly cover. Increase smoker or oven temperature to 300°F (150°C) or transfer to an oven preheated to 300°F. Continue cooking until the pork is fall-apart tender and internal temperature registers 195–205°F, approximately 2–3 more hours. Periodically baste with pan juices.
- 5
Rest and shred
Remove pork to a cutting board and let rest, covered loosely, for 20 minutes. Reserve 1 cup of the pan jus for finishing the tacos. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large chunks of fat.
- 6
Crisp the carnitas (optional but recommended)
Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Once shimmering, add shredded pork in a single layer (work in batches). Spoon a few tablespoons of reserved pan jus over the pork, pressing it down to caramelize. Let cook undisturbed 2–3 minutes until crisped, then toss and crisp another 1–2 minutes. Remove to a warm dish and repeat with remaining pork. This creates the traditional crunchy edges of carnitas.
Finishing & Assembling Tacos
- 7
- 8
Assemble tacos
Place 2–3 tablespoons of shredded (and crisped) pork into each warm tortilla. Top with a pinch of chopped white onion, a sprinkle of chopped cilantro, a few pickled jalapeño slices if using, and a spoonful of crumbled queso fresco or cotija. Squeeze fresh lime juice over each taco to taste. If tacos seem dry, drizzle a teaspoon of reserved pan jus over the meat before adding toppings.
- 9
Serve
Serve immediately while hot with extra lime wedges and reserved pan jus on the side. Provide extra chopped cilantro, onions, and pickled jalapeños for guests to customize.
