Smoked Carnitas With Leftover Pulled Pork

Crispy, smoky, and loaded with Mexican flavors, these smoked carnitas are the perfect way to use leftover pulled pork!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 370kcal

Author Jason

Preheat the smoker to 300°F.
Place the pulled pork in an even layer in the bottom of a 9x13 foil baking pan.
Sprinkle the cumin over the top of the meat evenly.
Quarter the red onion and place it in the pan, spread out.
Dollop the lard on top of the meat.
Squeeze both orange halves over the top of the meat, as evenly as possible.
Cut the squeezed orange halves into wedges and place the orange pieces across the top of the meat.
Pour the Coke over the meat.
Cover the pan in tin foil and place in the smoker.
Smoke for an hour or until the meat has gotten a light crisp.
Remove from the smoker and allow to rest for 20 minutes.
To assemble the tacos, add as much meat to a corn tortilla as you prefer, and top with some salsa verde, queso fresco, and pickled red onions. Enjoy!

If storing, do not assemble tacos. Store the carnitas in an airtight container, in the fridge, for up to 5 days. Freeze in an airtight container for up to 3 months.
For authentic carnitas, use the Mexican Coke (cane sugar).
You can use the oven instead of the smoker, without changing the temperature and time cooked.