Serves: 4-6 people
- 1 (2 lb.) Shoulder Cut Pork
- 3-4 C. Smoking Wood Chips
- 1 White Onion, diced
- 1/4 C. Fresh Cilantro, chopped
- 1 Pack Soft Corn Tortillas
- 1 Lime
- 1/4 C. Brown Sugar
- 1/4 C. Paprika
- 1 Tbsp. Sea Salt
- 1 Tbsp. Black Pepper
- 3 Tsp. Cumin
- 2 Tsp. Onion Powder
- 2 Tsp. Garlic Powder
- 2 Tsp. Sage
- 2 Tsp. Thyme Powder
Cook: 2-3 hours
Ready in: 2.5-3.5 hours
- Mix all dry rub ingredients and massage your meat, generously, front and back. (That IS what she said.) **For the most tender pork, apply rub, cover with plastic wrap and refrigerate for 24 hours.
- Soak wood chips 20-30 minutes before starting your fire. Drain and place them directly on hot coals once smoker has reached 225-235 F (107-113 C).
- Place pork shoulder directly on the grill grates in the center. Close the grill lid. (Remember to place your oven thermometer on the grill to help regulate temperature.)
- After about 20 mins, check the roast to make sure temperatures are holding. (After the first time, check periodically).
- Pork is done cooking when the meat thermometer is pierced through the thickest part of the meat and reads 190F/88C (typically 2-3 hours).
- Remove from the grill and let stand for 20-25 minutes before shredding. Pro Tip: Try using Grillaholics Meat Claws to make shredding stupid simple.
- With fire still burning, toss your corn tortillas directly on the grill just enough for grill marks to show on each side.
- Place desired amount of shredded pork inside tortilla and top with onion, cilantro and lime to garnish. Enjoy shredded carnitas tacos – a little taste of Mexico!