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Smoked Carnitas Tacos
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Smoked Carnitas Tacos

Want to crush the taco world? These Smoked Carnitas Tacos are absolutely delicious when using some Reynolds Wrap® Heavy Duty Aluminum Foil!
Prep Time1 hour
Cook Time8 hours
Marinating Time4 hours
Total Time13 hours
Course: Main Course
Cuisine: Hispanic
Servings: 4 people
Author: Derek Wolf

Equipment

  • Reynolds Wrap® Heavy Duty Aluminum Foil

Ingredients

Pork Marinade:

  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 3-4 lbs Pork Shoulder
  • 1.5 tbsp of Sea Salt
  • 1.5 tbsp of Black Pepper
  • 1 tbsp of Cumin
  • 1 tbsp of Cinnamon
  • 2 tbsp of Chipotle Puree
  • 2 Limes juiced
  • 2 Oranges juiced
  • 2 tsp of Olive Oil

Braising Sauce:

  • 2 White Onions cubed
  • 6 Garlic Cloves
  • ¼ cup of White Wine Vinegar
  • 2 Oranges juiced
  • 2 Limes juiced
  • 1 tsp of Salt
  • 1 tsp of Pepper

Searing & Taco Garnishes

  • 2 tbsp of Pork Fat
  • Corn Tortillas
  • White Onion finely chopped
  • Cilantro finely chopped
  • Jalapeños finely sliced

Instructions

  • Score, truss, and season pork with marinade. Cover and place in the fridge for 4+ hours. Ideally overnight.
  • Heat your grill to 250F. Pull out pork and discard excess marinade. Smoke until internal temperature is 165F (about 4 hours).
  • In your blender, add all ingredients for braising sauce and blend until fine.
  • Once at 165F, pull pork off the grill. Heat your grill to 400F and preheat a skillet with some oil. Place the pork back into the skillet and tightly cover with the foil. Close grill lid and braise until completely tender (about 2+ hours) till about 195F internal or when it pulls easily with a fork. Check and move pork around as necessary.
  • Once tender, pull pork off and wrap tightly in the Reynolds Wrap® Heavy Duty Aluminum Foil for 10 minutes. Shred pork and heat up tortillas. Top tortillas with pork, onion, cilantro, and jalapenos. Wrap in more foil to save for later! Enjoy!