Slow Cooked Smoky Tequila Mojo Carnitas!

This recipe is one of the most incredible things I have ever made. Ever. The flavor is just beyond what I can even describe to you. This is one of those meals that will make people say “ Oh my god.. how did you make this??? I need the recipe!!”

While smoking carnita meat isn’t the traditional way to make them- it’s a genius concept and it just adds incredible depth of flavor.

I was inspired by a recipe I found on a green egg forum. I used that as my starting point but then went in my own direction adding some spices and tequila. I also went with a low and slow cooking time that really does wonders for the end flavor and texture. The meat will fall apart when it comes time to mix it up with its Sauce!

About a month ago we had the incredible good fortune of inheriting a large Big Green Egg. I knew this was a quality piece of equipment but truly had no clue JUST how incredible it was. We have been completely blown away by everything we have made so far on it. From Ribs & Pork belly to steak and pork shoulder- it’s allowed me to make some of the best food of my life.

If you haven’t heard about the green egg before- it is a ceramic charcoal grill that allows for you to cook at just another any temperature fast or slow. It holds its heat perfectly & smokes food like a dream. There are a number of brands of ceramic grills. None are cheap- but they are very much worth the money.

Think of it this way- a cast iron Dutch oven retains heat better than most pans. A ceramic grill is exactly the same- in comparison to a regular charcoal grill.

Buying an egg is not practical for all families- they are quite the investment. This carnita recipe is TO DIE FOr and I really wanted to make sure that anyone and everyone can make them. So , I included directions to cook the meat in a smoker or oven too.

I don’t have much experience at all with smokers- but I do know that you can control the temperature in them And slow cook in them for many hours. The only difference with a smoker (please correct me if I’m wrong) is that it may be hard to fit a pot in them for the second phase of cooking. For this step you can instead finish the meat in your own!

If you only have an oven - That’s ok too. Your meat won’t have a smoky flavor but it’ll still end up incredible. Simply slow cook the meat on a rack in a roasting pan. Then transfer it to a 7 quart Dutch oven or large pot that has an oven safe lid- turn up the heat and finish the final two hours also in the oven!

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Let’s talk about the 7 quart cast iron Dutch oven.

You do not need to have a pretty enameled one. Those in a large 7 quart size are pretty spendy.

I purchased a really straight forward black one from lodge so that I could stick it right on my green egg and not worry about any discoloration. While I could absolutely put one of my enameled Dutch ovens on the grill.. I just didn’t want to risk any damage. I prefer to keep those for inside use in or on my stove.

This is the 7 quart Dutch oven that I purchased. It’s a heavy duty pot that will last forever! I plan to use it to make smoked chili on the green egg too!

If you choose to make the full amount of meat- you absolutely need a 7 quart pot. When the meat cooks down in the sauce the liquids will come almost 3/4 of the way up. A smaller pot will create an overflow issue.

If you cut the recipe in half naturally the size of the pot can also be decreased.

This is what the meat should look like when its getting towards the end of the smoking time at 225 degrees. Its ok if it gets darker - just be careful not to burn/char the crust too much as then you’ll end up pulling it off the meat and losing a lot of the rubs flavor!

Taking the extra step to make the carnitas crispy is completely optional. The meat is incredibly delicious either way! To make this pan I put some of the pork on a foil covered pan then turned the broiler on high. I drizzled a little olive oil over it and heated it up for about 7-8 minutes! A sprinkled a little cheese and fresh cilantro on top! This is a great way to heat up the meat for leftovers.

This recipe requires some planning ahead! But I promise you it is beyond worth the effort. If you have a smoker or Ceramic grill you can get it going and walk away or even go to bed while it cooks. With the green egg once it’s set up I know the heat will no change whatsoever and I feel comfortable leaving the house and running errands while it does it’s thing!

One final detail I wanted to include is How to make this recipe sugar free!

For this all you need to do is swap out the honey for sugar free honey or maple syrup.

My favorite brands are sukrin gold for a honey sub- or Lakatos’s maple syrup for maple. The only thing to keep In mind when using sugar free honey is that it’s more likely to burn. Cooking the meat low and slow like this recipe does should avoid any real issues with the sugar over cooking. But I would suggest keeping an eye on it after a few hours & lightly tenting it with tinfoil if need be!

Slow Cooked Smoked Tequila Mojo Carnitas

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Yield: 48 Servings1x2x3x4x5x

Author: Brittany Angell

( 0 reviews )

Prep time: 20 MinCook time: 8 HourInactive time: 30 MinTotal time: 8 H & 50 M

This meat is ABSOLUTLEY Delicious & is well worth the time. This recipe yield a very large quantity so feel free to cut the quantity in half. If you choose to make the whole amount it will freeze really well. I froze our leftovers in several containers so that we can pull it out a little at a time. I make these carnitas in a ceramic grill (we have a big green egg!) The directions are applicable for any ceramic grill. I have also included notes at the bottom with how to make the recipe in a smoker+oven combo OR Just in an oven. Made only the oven the pork wont have a smoky flavor but it wills till be incredibly delicious.

IngredientsUSMetric

Wet Rub for the Pork

• 10-12 lbs of Pork Shoulder
• 1/4 Cup of Honey, maple syrup or agave
• 1 Packed Cup Fresh Cilantro
• 1 Full Head of Fresh Garlic (about 14 cloves) All skin should be peeled off.
• 1 Tbsp Dried Oregano
• 1 1/2 Tbsp Salt
• 2 1/2 Tsp Black Pepper
• 1 Tbsp Ground Cumin
• 1 Tbsp Paprika
• 1/2 Cup Olive or Avocado Oil

Mojo Tequila Sauce

• 1 Large Onion Diced
• 1 Large Green Pepper Diced
• 1 1/2 Cups Orange Juice
• 1 1/4 Cup Tequila
• 1/2 Cup of Honey, Agave or Maple Syrup
• 1 1/2 Tsp Black Pepper
• 1 Tbsp Dried Oregano
• 4 Tsp Salt
• 1/3 Cup of Olive or Avocado Oil
• 1 Full Head of Fresh Garlic Minced (about 14 cloves) All skin should be peeled off.

Instructions

1. Fill a ceramic grill with enough charcoal to slow cook the meat. (For our large green egg this requires filling the charcoal almost to full capacity). Mixing in 2-3 handfuls of any smoking chips. (I used a mix of Apple & Pecan!) Light the charcoal. Before it gets hot Set your grill up to to cook with indirect heating using a stone plate/plate setter. Cover the plate with tinfoil or place a drip pan on top. Finish by placing the grid on top. Close the grill.
2. Heat the grill up to 225 degrees & allow it to smoke for 20-30 minutes you burn off chemicals on the charcoal. While this is happening prep the meat.
3. To a blender or food processor add all of the rub ingredients. Process until smooth. Slice the pork shoulder into two large pieces. Liberally brush on all of the wet rub. (Note: I typically put the rub on all but one side. Then place that side facing down directly on the grill grates.Then I brush the other side liberally with the remaining wet rub.)
4. Close the grill & slowly smoke for 6-8 hours. During this time the pork will mostly cook through and start to fall apart. It will develop a beautifully cooked crust. Be cautious to keep an eye on the crust of the meat & remove it from the oven if it looks like its going to burn.
5. Towards the end of this time make the mojo tequila sauce. Add all of the sauce ingredients to a 7 quart Dutch oven/cast iron pan. Whisk together. Carefully remove the pork from the grill and place it into the prepared dutch oven with the sauce. Place the lid on the dutch oven.
6. Place the dutch oven onto the ceramic grill. Adjust the grills heat turning it up to 350 degrees. Cook the meat in the dutch oven IN the grill for 2- 2.5 more hours. Remove from the grill. Shred the meat in the pot mixing it with the sauce also in the pot. Add additional salt & pepper to taste! Serve hot with tacos.

Notes

Shortcut Smoking Version: Put the wet rub liberally on the meat. Smoke at 350 degrees for 90 minutes using indirect cooking. Add all tequila mojo sauce ingredients to the 7 quart cast iron pot. Add the pork & cover. Place back into the Ceramic Grill (or into an oven) still at 350 degrees. Cook and additional 2 hours. Remove the pot from the grill or oven. Shred the meat, mixing it into the sauce and add additional salt and pepper to taste.

Making it using a Smoker: I have never used a smoker so I cant give super detailed directions for this. Essentially you will put the rub on the meat. Place in your smoker at 225 degrees for 6-8 hours. Add all the tequila mojo sauce ingredients to a 7 quart cast iron pot. Place the meat into the pot. Put the pot into your oven and turn the oven on to 350 degrees. Cook the meat in the oven (in its pot) for 2 hours. Remove, Shred & Serve.

Making it in the Oven: This version will not have a smoky flavor but is still worth making! Make the wet rub & cover the pork with it. Place the pork in a roasting pan on a rack. Place the pan into the oven and turn the oven on to 225 degrees. (Or 350 degrees for the shortcut version above!) Slow cook for 6-8 hours. Add all the tequila mojo sauce ingredients to a 7 quart cast iron pot. Place the meat into the pot. Put the pot into your oven and turn the oven on to 350 degrees. Cook the meat in the oven (in its pot) for 2 hours. Remove, Shred & Serve.

Making Crispy Carnitas: After cooking & shredding it if you want to take another step

& make the meat crispy you can do so by adding the meat to a frying pan with additional oil and frying on medium high heat. OR you can put it on a tinfoil lined large baking sheet, drizzle it with oil and broil it on low or bake at 450 degrees until crispy.

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