Smoked Carnitas With Leftover Pulled Pork

I’ve been on a culinary quest to find the most exciting ways to use leftover pulled pork and let me tell you, it’s been a delicious journey. My latest experiment was a total hit! These smoked carnitas with leftover pulled pork are infused with amazing Mexican flavors and the crispy, smoky meat raised this recipe to new heights.

This is one of those recipes you just know is going to be good. We devoured a plateful in record time.

I used leftover pulled pork from smoked pork butt and caramelized it in the smoker (again!) with a special combo of Coke and orange juice.

I also threw in some lard for extra porky flavor which also helped get that authentic carnitas crisp. This might not be diet-friendly, but it’s definitely tastebud-friendly!

🛒 Ingredients

• Leftover Pulled Pork
• Coca-Cola
• Lard
• Orange
• Red Onion
• Cumin
• Corn Tortillas
• Lime Wedges (optional for serving)
• Queso Fresco (optional garnish)
• Pickled Red Onions (optional garnish)
• Salsa Verde (optional garnish)

🔥 Instructions

👉Step 1 – Preheat the smoker to 300°F.

👉Step 2 – Grab a 9×13 foil baking pan and spread the pulled pork in an even layer. You can use any heat-proof pan but a disposable one will save you the clean-up.

👉Step 3 – Sprinkle the cumin over the top.

👉Step 4 – Next, quarter up the red onion and scatter the pieces around the pan. They’ll add a little something-something to the smoky flavor.

👉Step 5 – Then, dollop the lard on top of the meat. This is what will give you crispy carnitas + extra pork flavor.

👉Step 6 – Cut the orange in half and squeeze it over the pork. Then, cut the squeezed halves into wedges and arrange them on top of the meat.

👉Step 7 – Time for the secret ingredient: Coca-Cola. Pour it over the meat. It might seem weird, but trust me on this one. It adds a touch of sweetness and helps everything meld together. You’ll need just 8 ounces, so that’s 2/3 of a whole can.

👉Step 8 – Now, cover the pan with aluminum foil and slide it into the smoker.

👉Step 9 – Let it do its magic for about an hour, or until the meat is nice and crispy around the edges. Keep an eye on it, though. You don’t want it to burn.

👉Step 10 – Once it’s done, take it out of the smoker and let it rest for about 20 minutes.

👉Step 11 – Finally, the best part: assembling the tacos! Load up some corn tortillas with as much meat as you like, and then top it with whatever tickles your fancy. I used salsa verde, queso fresco, and homemade pickled red onions (store-bought will work too).

❗❗ Recipe Tips & Tricks

📌I used the regular Coke but if you want this recipe to be more authentic you can use Mexican Coke. Some of the major grocery stores will sell this.

📌You can make this recipe in the oven baking for the same time and at the same temperature.

📌I used leftover smoked pulled pork (from my smoked pork butt recipe) but any pulled pork will do. If you have a smoker, I do encourage you to try making smoked pulled pork. Trust me, you won’t want another kind!

📌For quick smoker recipes like this one I prefer using a stronger smoking wood like oak or hickory. However, feel free to use whatever you have on hand.

🍱 Storage

If you don’t plan on eating this right away, do not assemble the tacos. Instead, refrigerate the carnitas in an airtight container for up to 5 days, or freeze for up to 3 months.

🌶️ Additions & Substitutions

I strived for these smoked carnitas with leftover pulled pork to have that true Mexican vibe and I’m pretty sure I nailed it! Nevertheless, there’s always room for creativity, or simply using the ingredients you have on hand.

✔️Spice it up – If you like a little heat, add a pinch of cayenne pepper or some chopped jalapeños to the pork before it goes in the smoker. A little goes a long way!

✔️Onion swap – Is red onion not your thing, or you don’t have any? Use a white or yellow onion instead. You can even use shallots for a more mild taste.

✔️Lard alternative – Okay, I know I sang the praises of lard, and I stand by that! But if you absolutely can’t find it or just don’t want to use it, you can substitute with bacon fat or even a neutral oil like avocado or grapeseed. It won’t be quite the same, but it’ll still be good.

✔️Coke variations – While classic Coca-Cola is my go-to, you could experiment with other types of cola. Mexican Coke, as mentioned in the tips, is a great option. Some folks even use Dr. Pepper, which adds a unique sweetness.

✔️Herb infusion – A sprig or two of fresh thyme or oregano added to the pan before smoking can add a subtle herbal note.

✔️Garnish game – The garnishes are where you can really get creative. Instead of queso fresco, try cotija cheese. Sometimes I switch things up with some homemade pico de gallo for a fresh and vibrant topping. A dollop of sour cream or crema fresca is also a nice addition.

🍽️ Serving Suggestions

Our favorite way of serving smoked carnitas is in tacos. After all, it is the classic way!

⭐Toppings – There’s plenty of room for creativity here. We went with lime wedges, queso fresco, pickled red onions, and salsa verde. Feel free to try other ingredients such as:

• Sliced jalapeños
• Guacamole
• Pico de Gallo
• Crema Fresca
• Cilantro

⭐Beyond Tacos – While tacos are the obvious choice, these carnitas are also delicious in burritos, quesadillas, buns, or even on top of a salad.

Got any questions about this recipe? Ask away in the comments! And while you’re there, share your favorite carnitas toppings and sides.