close up of steaming carnitas in pan

Braised Pork Carnitas

Braised Pork Carnitas

Category Braise Pork Dinner Grill Game Day Cinco de Mayo
Servings 6
Prep Time 10 Minutes
Cook Time 3 Hours

Irresistibly crispy and tender, braised pork carnitas are a mouthwatering addition to tacos, tostadas or any of your favorite Mexican dishes. Similar to burnt ends, tender and juicy pork chunks are braised on the pellet grill until deliciously crisp and golden on the edges with hints of wood-fired flavor. Serve inside homemade corn tortillas and top with queso fresco, zippy jalapenos, red onion and lime.  

Pit Boss Kitchen
close up of steaming carnitas in pan


  • 2 Tbsp Bacon Fat or Olive Oil
  • 1 cup Chicken Stock
  • Cilantro, Chopped
  • Corn Tortillas
  • 3 Jalapeno Pepper, minced
  • 1 Lime, Wedges
  • 3 lbs Pork Shoulder, boneless, cut into 1-1/2 to 2 inch cubes
  • Queso Fresco, crumbled
  • Red Onion, minced

Special Tools


  1. Fire up your Pit Boss Platinum Series KC Combo and preheat to 300°F. If using a gas or charcoal grill, set it up for medium-low heat.
  1. Season cubed pork shoulder with Pit Boss Homestyle Pork Rub, then transfer to a cast iron Dutch oven, and add chicken stock. Transfer to center of grill with sear slide open. Bring mixture to a boil, then cover and close the sear slide. Simmer pork for 2 ½ hours, until tender.
  1. Remove the lid and open the sear slide. Bring to boil and reduce liquid by half, about 15 minutes. Remove from grill and set aside.
  1. Heat 1 tablespoon of bacon fat in the skillet, then use a slotted spoon to transfer the pork to the skillet. Fry pork in fat, stirring occasionally, for 8 to 10 minutes, until pork crisps up. Remove from grill.
  1. Serve pork carnitas warm in fresh corn tortillas, with cilantro, red onion, jalapeno, queso fresco, and fresh lime.