Maybe you’ve made pulled pork a million times…But you’ve never made it quite like this! Carnitas are traditional Mexican fare made from pork shoulders. In this photo guide you’ll see Jay simmer a slow-smoked boston butt with oranges, limes, juice and cola for a citrusy filling for flour tortillas. Enjoy!

View the photo guide here…

And, for your convenience, here’s the entire, printable recipe:

Jay’s Smoked-Pork Carnitas

One Boston bone-in pork butt
Yellow mustard
Dry Rub (recipe below)
2 Cups Orange Juice
1 ½ Cups Coca Cola
Two Oranges
Two Limes
Two cloves garlic peeled
Dutch oven slightly larger than cooked butt.
Bear paws or other meat pulling tools.

Brush pork butt with yellow mustard and sprinkle liberally with dry rub the night before.

Smoke pork butt until meat temperature is 170 – 175 degrees and has a nice crust.

Remove from smoke and put in a Dutch oven slightly larger than the cooked butt. Add the orange juice and Coke. Quarter the oranges and limes and add. Add two whole cloves of garlic.

Cover and put back in smoker or oven and bring to strong simmer until pork can be pulled. This normally takes a couple of hours. Once you can easily remove the bone, roughly pull or break up the pork inside the pan. Remove the fruit peels and return to smoker or oven until liquids are absorbed.

Finish pulling or chopping the pork. Sprinkle with a little more rub and toss before serving with warm tortillas, fresh salsa, guacamole or any other toppings you prefer.

Dry Rub

1/3 Cup Lawry’s Seasoned Salt
1/3 Cup Sugar
½ Tsp. Seasoned Pepper
1 Tsp Ground New Mexico Chile
1/8 Tsp Ground Jalepeno
1/8 Tsp Ground Cayenne
1/8 Tsp Ground Chipotle Powder
1 Tsp Chile Powder
1 Tbls Ground Cumin
1/8 Tsp Ground Thyme
1/8 Tsp Oregeno
1 Tsp Spanish Paprika