Two Meat Recipe

Season pork

Pat pork shoulder cubes dry with paper towels. In a bowl, mix 1.5 tbs kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano. Rub the spice mixture over the pork pieces so they are evenly coated.

Sear

Heat 2 tbs vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the pork cubes on all sides until browned (about 3–4 minutes per side). Transfer seared pieces to a plate.

Deglaze and braise

Reduce heat to medium. Add the minced garlic to the pot and cook 30 seconds until fragrant. Add the orange juice, lime juice, bay leaves and 1 cup water or chicken broth to deglaze, scraping up browned bits. Return the pork to the pot so pieces are mostly submerged. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 1.5 to 2 hours, or until pork is fork-tender and easily shreds.

Crisp the carnitas

Preheat oven broiler or a heavy skillet. Remove pork from braising liquid and shred with two forks, discarding bay leaves. Spread shredded pork on a rimmed baking sheet, drizzle with 1 tsp olive oil, and toss to coat. Broil 5–8 minutes until edges begin to crisp, toss and broil another 3–5 minutes to get additional browning. Alternatively, crisp in a hot skillet in batches until edges are caramelized. Keep warm.

Prepare brisket

Trim excess hard fat from the brisket leaving roughly 1/4-inch of fat cap. Pat dry. Rub 2 tbs kosher salt, 1 tbs coarse black pepper, 1 tsp garlic powder, 1 tbs brown sugar and 1 tsp smoked paprika over the entire surface. Use 2 tbs yellow mustard as a binder to help the rub adhere.

Preheat smoker

Preheat your smoker to 225°F (107°C) using hickory or oak. If using a charcoal grill, set up for indirect heat and add soaked wood chips to the coals or in a smoker box.

Smoke

Place the brisket fat-side up on the smoker grate. Smoke at 225°F until internal temperature reaches about 165°F (74°C), roughly 4–6 hours depending on size. Maintain steady temperature and add wood as needed for consistent smoke.

Wrap and finish

When brisket hits ~165°F and has a nice bark, wrap tightly in butcher paper or foil (called the Texas crutch). Return to the smoker and continue cooking until internal temperature reaches 200–203°F (93–95°C) and a probe slides in with little resistance — about another 2–4 hours. Total cook time will vary; plan several hours.

Rest and slice

Remove brisket from smoker and let rest, still wrapped, for at least 45 minutes to 1 hour. Unwrap, reserve any accumulated juices. Slice brisket against the grain into thin slices for tacos or sandwiches. If you prefer shredded beef, pull slices apart with forks, keeping some moisture from the resting juices.

Warm tortillas on a dry skillet or comal over medium heat until pliable and lightly charred in spots. Keep wrapped in a towel to stay warm.

Build tacos: For each tortilla, add a small portion of smoked brisket slices (about 2–3 oz) and a small portion of crisped carnitas (about 2–3 oz). The idea of 'Two Meat' is to have both proteins in each serving; adjust proportions to taste.

Top with finely chopped white onion, chopped cilantro, a spoonful of salsa, and pickled jalapeños if using. Serve with lime wedges for squeezing over the tacos.

Leftovers: Store brisket slices and carnitas separately in airtight containers with a bit of reserved braising or resting juices to keep moist. Reheat gently in a skillet or oven before assembling tacos.