Smoked Diablito Chili Lime Pork Carnitas with Orange
Tender, smoky pork shoulder seasoned with Holy Smokers Diablito Chili Lime Rub, slow-smoked to perfection, then braised in fresh orange and lime juice with garl
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Cooking tools:
- Smoker
- Grill
- Instant-read thermometer
- Foil pan
- Cast iron skillet
- Griddle
- Chef's knife
- Cutting board
- Microplane
- Fork
- Spoon
- Saucepan
- Aluminum foil
- Measuring spoon
Ingredients
- 4–5 lbs pork shoulder (boneless or bone-in)
- 3–4 tbsp HSRco Diablito Chili Lime Seasoning
- 1 tbsp sea salt (optional, taste and adjust)
- Zest and juice of 2 oranges
- Juice of 2 limes
- 6 cloves garlic, smashed
- 1 yellow onion, quartered
- 1/2 cup chicken broth or water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- Foil pan or cast iron skillet (for braising phase)
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