Smoked Pork Carnitas with Orange and Coca-Cola | CookOS

Smoked Pork Carnitas

Name: Smoked Pork Carnitas with Orange and Coca-Cola
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 45 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 8 lbs boneless pork butt; 1/2 cup Mexican-style BBQ rub; 3 oranges; 2 (12 oz) bottles Mexican Coca-Cola; 4 bay leaves; Corn tortillas, for serving; 1 white onion, diced; 1/2 bunch cilantro, chopped; Salsa, for serving; Limes, for serving

Smoked pork carnitas are fall-apart tender pork butt slow-cooked with orange juice, Mexican Coca-Cola, and bay leaves until the meat shreds easily. The braising liquid infuses deep flavor while smoking adds complexity, making these ideal for tacos.

🌍Mexican 🏷️Pork carnitas 🏷️Tacos 🏷️Smoked pork 🏷️Pork butt Bbq

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Total

6h 45m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

8 lbs boneless pork butt
1/2 cup Mexican-style BBQ rub
3 oranges
2 (12 oz) bottles Mexican Coca-Cola
4 bay leaves
Corn tortillas, for servingoptional
1 white onion, dicedoptional
1/2 bunch cilantro, choppedoptional
Salsa, for servingoptional
Limes, for servingoptional

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Instructions

1
Cut the boneless pork butt into large chunks, about 3-4 inches wide.
2
Generously season all sides of the pork chunks with a Mexican-style BBQ rub.
3
Place the seasoned pork on a smoker preheated to 300°F.
4
Smoke the pork until it reaches an internal temperature of 170°F.
5
Transfer the smoked pork chunks to a large foil pan.
6
Pour the juice of three oranges, two bottles of Mexican Coca-Cola, and add four bay leaves to the pan with the pork.
7
Cover the pan tightly with aluminum foil and return it to the smoker.
8
Continue to cook until the pork is tender and reaches an internal temperature of 207°F.
9
Remove the pan from the smoker and let the pork rest, still covered, for 30 minutes.
10
After resting, shred the pork using tongs or forks.
11
Serve the carnitas on warm corn tortillas with diced onion, chopped cilantro, salsa, and a squeeze of fresh lime juice.

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Tips & Notes

Pro tips

Apply the BBQ rub evenly across the entire pork butt 1–2 hours before smoking to let flavors penetrate the meat.
Maintain smoker temperature at 225–250°F for even cooking; use a meat thermometer to track doneness without opening the lid repeatedly.
Juice the oranges fresh rather than using bottled juice for brighter, more authentic flavor in the braising liquid.
After smoking, the meat may need only 1–2 hours braising if already tender; test at the halfway point to avoid overcooking.

Substitutions

Mexican Coca-Cola → regular Coca-Cola or Pepsi (flavor will be slightly less complex; cane sugar versions preferred)
Mexican-style BBQ rub → equal parts cumin, chili powder, smoked paprika, garlic powder, and salt (homemade alternative)
Boneless pork butt → bone-in pork shoulder (add 30 minutes to cooking time; more collagen yields silkier texture)

Storage & make-ahead

Store cooled carnitas in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet with a splash of braising liquid over medium heat.

Equipment

smoker · meat thermometer · large braising pan or Dutch oven

Common Questions

Can I make smoked pork carnitas in the oven instead of a smoker?

Yes. Skip the smoke step and braise the rubbed pork butt covered at 300°F for 4–5 hours until fork-tender. You'll lose the smoke flavor but retain the tender, braised result.

How do I know when the pork is done?

The meat should shred easily with a fork and reach an internal temperature of 190–205°F. It should pull apart without resistance.

What type of Mexican Coca-Cola should I use?

Use Coca-Cola made with cane sugar (typically sold in 12 oz glass bottles labeled 'Made in Mexico'). It has a cleaner, less acidic taste than high-fructose corn syrup versions.

Can I scale this recipe down?

Yes. Use a 3–4 lb pork butt and halve all braising ingredients. Reduce cooking time by 1–2 hours, checking for tenderness at the 2.5-hour mark.

How should I store leftover carnitas?

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet over medium heat with a splash of the braising liquid or water.