Pellet Grill Smoked Pork Carnitas
Use a pellet grill to make this smoky, flavorful recipe for Pellet Grill Smoked Pork Carnitas!
A Mexican-inspired slow-cooked pork that is simmered to perfection with these Pellet Grill Smoked Pork Carnitas! These are infused with flavor and feed a crowd!
Do you love a good plate of carnitas? If so, you will love these Pellet Grill Smoked Pork Carnitas, they are packed with bold, smoky flavor and the meat is perfectly tender and juicy. It’s easily shredded and topped on a warm tortilla with diced onion and chopped cilantro just like you have ordered at your favorite restaurant!
The pellet grill allows you to cook this pork low and slow which absorbs all the layers of flavor and just before serving the meat will be pan-seared to get that classic crispy texture!
What ingredients do you need for Pellet Grill Smoked Pork Carnitas?
- Bone-In or Boneless Pork Butt Roast
- Yellow Mustard
- Olive Oil
- Chicken Broth
- Apple Cider Vinegar
- Garlic
- White Onion
- Lime
- Brown Sugar
- Salt
- Pepper
- Paprika
- Crushed Red Pepper Flakes
- Ground Mustard
- Garlic Powder
- Oregano
- Cumin
- Tortillas
- Red Onion
- Cilantro
Most of these ingredients will be easily located in your spice rack. This recipe is naturally gluten-free; however, as always be sure to check all ingredients before using and use corn tortillas to serve.
What pellets should you use for Pellet Grill Smoked Pork Carnitas?
The type of wood pellets you use will enhance the pork flavor and the final result.
We prefer to use hickory or mesquite which provide a stronger smoky flavor. If you want to make the meat more mild and sweet, use apple or cherry.
The best overall choices for carnitas are hickory, mesquite, or apple.
Tips for Making Pellet Grill Smoked Pork Carnitas:
- Plan ahead – This recipe is time intensive, with lots of checking on the meat throughout the cooking time and different steps, plan to be home throughout the day to complete the steps.
- Let the Meat REST – Be sure to let the meat rest after adding the dry rub for at least 1 hour, this will allow it to come to room temperature.
- Watch the pellet grill temperatures – This recipe will first begin at 225 degrees F for 3 hours, then the temperature will be raised to 300 degrees F and the meat will need to reach an internal temperature of 205 degrees F. A meat thermometer or probe is crucial to making this recipe.
- Foil Wrap – Remember that when adding back to the grill in the skillet, add foil to the top of the skillet over the meat.
- Sear the meat – The final step is searing the meat in the skillet on the stove or a side burner to the pellet grill. This is a must if you want the seared, crispy carnitas meat that would be served at a local Mexican restaurant.
- Serve a variety of ways – These are typically served on warm corn tortillas with cilantro and red onion, which is how we serve them but the meat can also be topped over nachos too.
How do you store leftover carnitas meat?
Once fully cooled, store the meat in a freezer-safe storage container or freezer-safe Ziploc bag.
The leftovers can be stored in the freezer for up to 3 months. When ready to reheat, thaw the carnitas meat in the refrigerator and reheat in a skillet on medium heat with a little bit of olive oil to get the meat crispy again.
Pellet Grill Smoked Pork Carnitas can easily feed a crowd and the meat will simply melt in your mouth! Enjoy this delicious dish of pork carnitas!
More Pellet Grill Recipes:
Ingredients
Dry Rub
Additional Toppings
Steps
- 1
Add all dry rub ingredients to a bowl and set aside.
- 2
Place pork roast in a shallow dish and coat with 2 tbsp of mustard.
- 3
Coat the entire roast with the dry rub and let it come to room temperature for 1 hour.
- 4
Warm up the pellet grill to 225°F.
- 5
Place the pork directly on the grill grates and smoke for 3 hours at 225°F.
- 6
After 3 hours, use a cast iron skillet and add in 1/2 cup chicken broth, 1/4 cup apple cider vinegar, 2 cloves of crushed garlic, and large onion that has been cut in quarters. Whisk this together in the skillet.
- 7
Place the pork roast carefully into the skillet and add the juice of one lime evenly over the pork. Add foil over the skillet to protect and cover the meat.
- 8
Raise the temperature of the grill to 300°F.
- 9
Continue to cook for 2-3 hours or until the internal temperature reaches 205°F.
- 10
Once the internal temperature has been reached, remove the skillet and carefully place it onto a side burner or the stovetop. At this point, the bone should be easily discarded.
- 11
The chunks of pork should be easily shredded with 2 forks.
- 12
Once shredded, add 2 tbsp of olive oil to the skillet and sear the meat on medium heat until lightly crisp.
- 13
Once seared, serve warm carnitas meat on warm tortillas with onion and cilantro.
Nutrition
- Calories
- 354
- Carbs
- 5 g
- Protein
- 51 g
- Fat
- 13 g
- Fiber
- 1 g
- Sodium
- 1098 mg
- Sugar
- 5 g
Estimates for one serving.
Filed under Recipes Gluten Free Main Dish Pellet Grill Recipes Smoked Meats Trending Pellet Grilled Recipes
