Bret's Carnitas
Sunday, March 3, 2013
Carrie in Mexican, Pork

Bret's Carnitas 3

My family is a little competitive...and by a little, I mean extremely. In case you don't remember, I have two older brothers, Aaron & Bret, and we know how to make anything a competition. It was always tough for them growing up, having their little sister be the most athletic one in the family :). 

Needless to say, the last time my family got together, Aaron & Bret were debating who has more recipes on KMW, whose recipes are more popular, etc. I absolutely love it, it means every time I visit them I eat like a king. So what do you think? Are you on Team Aaron? Or Team Bret?

This time around, Bret and his wife made a fantastic Mexican spread. Guacamole, Carnitas, Cilantro Lime Rice and a Black Bean Salad. 

Bret's Carnitas 5

Today I'm bringing you Bret's Carnitas, but look forward to Krista's Cilantro Lime Rice later this week. 

Bret's Carnitas 2

The secret to this tender, flavorful meat, is simmering it on the oven.

Bret's Carnitas 1

And then it goes to the smoker, and the magic happens!

1 boneless pork shoulder (approx 3.5 to 4 lbs), cut into 2" chunks
2 oranges, quartered
1 onion, quartered
6 to 8 garlic cloves
2 jalepenos
3 tablespoon kosher salt
1 tablespoon of cumin
1 tablespoon whole black peppercorns
2 bay leaves
For Garnish:
La Tortilla Factory White Corn Tortillas
Tomatillo salsa
shredded cheese
sour cream

Place dutch oven on stove top. Add pork shoulder, orange, onion, garlic, jalepenos, salt, cumin, peppercorns and bay leaves to dutch oven, stir around. Add water, so pork is covered or water is about 1-1/2" to 2" from top of pot. Bring to simmer and simmer for about one hour.

Place pork on grill basket with holes. Place on smoker (can use a grill over low heat if you do not have a smoker) and smoke for about 1 hour. 

Shred meat, serve on tortillas with desired garnishes.  

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