Smoked Carnitas Tacos
- Prep Time: 5 hours
- Cook Time: 8 hours
- Servings: 4
- Course: Main Dish
These mouthwatering smoked carnitas tacos are perfect for Taco Tuesday from Reynolds Wrap® Ambassador Over The Fire Cooking
Reynolds Kitchens® Tips
Ingredients
Pork Marinade
- 3–4 pounds pork shoulder
- 1 1/2 tablespoons sea salt
- 1 1/2 tablespoons of black pepper
- 1 tablespoon cumin
- 1 tablespoon cinnamon
- 2 tablespoons chipotle puree
- 2 limes, juiced
- 2 oranges, juiced
- 2 teaspoons olive oil
Braising Sauce
- 2 white onions, cubed
- 6 garlic cloves
- 1/4 cup of white wine vinegar
- 2 oranges, juiced
- 2 limes, juiced
- 1 teaspoon salt
- 1 teaspoon pepper
Searing and Taco Garnishes
- 2 tablespoons pork fat
- Corn tortillas
- White onion, finely chopped
- Cilantro, finely chopped
- Jalapeños, finely sliced
Gear
- Reynolds Wrap® Heavy Duty Aluminum Foil
Directions
Step 1
Score, truss, and season pork with marinade. Cover and place in the fridge for 4+ hours. Ideally overnight.
Step 2
Heat your grill to 250° F. Pull out pork and discard excess marinade. Smoke until internal temperature is 165° F (about 4 hours).
Step 3
In your blender, add all ingredients for braising sauce and blend until fine.
Step 4
Once at 165° F, pull pork off the grill. Heat your grill to 400° F and preheat a skillet with some oil. Place the pork back into the skillet and tightly cover with Reynolds Wrap® Heavy Duty Aluminum Foil. Close grill lid and braise until completely tender (about 2+ hours) until about 195° F internal or when it pulls easily with a fork. Check and move pork around as necessary.
Step 5
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!
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