Smoked Carnitas: Oak‑Kissed Pork Then Confit Crisp

Overview

Texas post oak smoke meets classic Michoacán carnitas: smoke pork shoulder to build bark and aroma, then confit and crisp for shattering edges and juicy strands.

Ingredients

Pork shoulder (Boston butt), bone-in or boneless — 5–7 lb (2.3–3.2 kg)
Kosher salt — about 2 tbsp (30 g) or 1.75–2.0% of meat weight
Ground cumin — 2 tsp (5 g)
Freshly ground black pepper — 2 tsp (6 g)
Mexican oregano — 1 tsp (2 g)
Rendered lard — 2.5–3 cups (500–600 g), enough to come 2/3 up the meat
Garlic — 6–8 cloves, lightly crushed
Orange — 1 large (zest in wide strips + 1/2 cup/120 ml juice)
Bay leaves — 2–3
Cinnamon stick — 1 small (optional, traditional)
White onion — 1/2 medium, thick slices
Limes — for serving
Cilantro, diced white onion, warm corn tortillas — for serving

Equipment

Smoker (kettle, offset, or pellet) capable of 250–275°F (121–135°C)
Probe thermometer and instant-read thermometer
Dutch oven or deep roasting pan with lid
Cast-iron skillet or sheet pan for crisping
Cutting board and sharp knife
Heat-resistant gloves and long tongs
Measuring spoons and scale (for 2% salt by weight)
Aluminum foil or parchment, and a ladle for fat

Wood

Post oak (Texas-style, clean and medium-strong); pecan or apple as milder alternatives

Time & Temp

Time & Temp
Smoke temp: 265 °F (129 °C)
Target internal: 165 °F (74 °C)
Approx duration: 4.5 hours

What You’ll Make

This is a two-stage carnitas: first, oak-smoked pork shoulder for clean Texas smoke and light bark; second, a gentle confit in lard with citrus and aromatics until spoon-tender, finished by crisping in its own fat. The result is deeply seasoned, juicy pork with lacquered, crunchy edges that hold up in tacos, bowls, or plates.

Assumptions and Style

We’re borrowing Texas pit practice for the smoke (post oak, steady pit, simple seasoning) and finishing with a Michoacán-style lard cook and crisp. Smoke at 250–275°F (121–135°C) to an internal of 160–170°F (71–77°C) for bark and color, then confit to true tenderness at 195–203°F (91–95°C). Expect a clean oak profile—no heavy sugar rubs or aggressive sauces.

Sourcing and Trim

Use pork shoulder/Boston butt, 5–7 lb (2.3–3.2 kg). Bone-in has a slight moisture edge and is easier to judge tenderness; boneless works fine. Trim exterior fat to about 1/4 in (6 mm); carnitas benefit from rendered fat but you don’t need a heavy cap because you’ll confit in lard later. Square up ragged flaps so smoke and heat are even.

Seasoning

Keep the rub simple to let oak and pork lead. Salt at 1.75–2.0% of meat weight (about 2 tbsp/30 g kosher salt for a 6 lb/2.7 kg butt), plus 2 tsp (5 g) ground cumin, 2 tsp (6 g) black pepper, and 1 tsp (2 g) Mexican oregano. Rub the shoulder lightly with neutral oil and apply seasoning evenly at least 30 minutes before the cook or up to overnight, uncovered in the fridge for a drier surface.

Fire and Wood Setup

Run your smoker at 265°F (129°C) for a balance of bark and pace. Use seasoned post oak splits or pellets; aim for thin, blue smoke. In a kettle, run a small two-zone fire with a chunk or two of oak over fully lit charcoal. In an offset, keep a clean-burning fire with modest splits and a steady draft. Avoid heavy white smoke—if it smells acrid, fix the fire before adding meat.

Smoke Phase: Build Bark and Aroma

Place the shoulder cold from the fridge on the pit, fat cap up. Smoke at 250–275°F (121–135°C), targeting 265°F (129°C) as your baseline. Spritz with water or a 50/50 orange juice–water mix every 60–90 minutes only if the surface looks dry. Cook until internal is 160–170°F (71–77°C) with a formed, tacky bark, typically 3.5–5.5 hours for a 5–7 lb (2.3–3.2 kg) butt at 265°F. No wrap is needed; you’re not pushing to pulled-pork temps in this phase.

Confit Phase: Tender and Rich

Transfer the shoulder to a board and cut into 1.5–2 in (4–5 cm) chunks. Layer into a Dutch oven or deep roasting pan with lard, garlic, bay, orange peel/juice, and spices. The fat should come 2/3 up the meat; add a splash of water or orange juice if needed so it gently simmers, not boils. Cover and cook at 275°F (135°C) in the oven or covered on the smoker/grill, maintaining a gentle simmer at 200–210°F (93–99°C) in the pot, for 1.5–2.5 hours. Doneness: chunks should read 195–203°F (91–95°C) and a skewer should slide in with almost no resistance; edges will want to shred when pressed.

Crisping: The Payoff

Uncover and raise the heat under the pot to render and concentrate, or move batches to a wide cast-iron skillet. Spoon in a little confit fat and sear over medium-high until the edges brown and snap, 3–6 minutes, tossing once. Alternatively, spread on a sheet pan, drizzle with some fat, and broil at 500°F (260°C) on the top rack 4–8 minutes, watching closely. Season with a pinch of salt and a squeeze of lime right before serving.

Serving Ideas

Serve on warm corn tortillas with white onion, cilantro, and salsa verde, or plate with rice, charro beans, and pickled onions. The pork’s oak and citrus can handle rich toppings (avocado, crema) or bright ones (radish, lime). Keep the meat hot—above 140°F (60°C)—until service to maintain texture and food safety.

Food Safety and Fat Handling

Keep raw pork below 40°F (4°C) and prevent cross-contamination. During the cook, move the meat steadily through the 40–140°F (4–60°C) zone; don’t hold in that range for more than 4 hours total. Hot fat is dangerous—use long tongs and gloves, and never add water to hot fat. Confit is not shelf-stable: cool pork in shallow pans; get below 70°F (21°C) within 2 hours and below 40°F (4°C) within 4 hours. Reheat leftovers to 165°F (74°C). Strain used lard, chill, and store refrigerated up to 1 month; discard if it smells off. Never pour fat down the drain.

Make-Ahead, Storage, and Reheat

Carnitas hold well. Cool the confit meat in a bit of its fat and juices, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently, covered, at 300°F (149°C) until hot, then crisp in a skillet or under the broiler right before serving. For service, plan on 1/3–1/2 lb (150–225 g) cooked meat per person.

Variations and Substitutions

Wood: post oak is classic Texas; apple or pecan give a softer, sweeter smoke. Fat: lard is traditional; tallow or neutral oil works but won’t taste as authentic. Citrus: orange is standard; add a little lime for brightness or a splash of cola for caramel notes. Spices: keep cinnamon and bay subtle; you’re seasoning the fat, not making a stew.

Troubleshooting

Tastes smoky-bitter: your fire was dirty—reduce fuel, increase airflow, and use fully seasoned wood. Dry meat after confit: confit likely boiled; lower the pot temp to a bare simmer and ensure fat coverage. Won’t crisp: surface moisture is high—increase heat, spread meat out, and use a bit more rendered fat. Bland: salt lightly after crisping; acidity (lime) also sharpens flavor.

Notes

Plan the cook: 3.5–5.5 hours smoke to 160–170°F (71–77°C), plus 1.5–2.5 hours confit to 195–203°F (91–95°C), plus 5–10 minutes to crisp.
If using a pellet grill, run 250–265°F (121–129°C) and select a stronger oak blend; a smoke tube can help early in the cook.
For salt accuracy, weigh the trimmed roast and apply 1.8% kosher salt by weight; adjust final salt after crisping.
Keep the confit at a bare simmer; boiling drives moisture out and toughens the exterior.
Strain and refrigerate the lard; it will carry a pork-citrus aroma—excellent for future carnitas or beans.
For larger crowds, smoke multiple butts, then confit together; the pot time might extend by 20–30 minutes.
Serve with bright salsas (verde, arbol) to cut richness; avoid heavy sweet sauces that mask oak and citrus.