Smoked Chipotle‑Lime Pork Carnitas

Ingredients

• 2 pounds Pork shoulder (bone‑in, trimmed)
• 2 tablespoons Chipotle peppers in adobo sauce
• 3 tablespoons Fresh lime juice
• 4 Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 2 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 cup Water or chicken broth

Instructions

1. 1

   1. In a large bowl, combine chipotle adobo, lime juice, minced garlic, cumin, oregano, olive oil, salt, and pepper; whisk to form a marinade.

2. 2

   2. Rub the pork shoulder all over with the marinade, cover, and let sit at room temperature for 10 minutes while the smoker preheats to 225 °F (107 °C).

3. 3

   3. Place the pork on the smoker rack and smoke for 4 hours, spritzing with water or broth every hour to keep it moist.

4. 4

   4. After 4 hours, increase the smoker temperature to 300 °F (149 °C) and continue cooking for another 1 hour, or until the internal temperature reaches 195 °F (90 °C) and the meat is fork‑tender.

5. 5

   5. Remove the pork from the smoker, let rest 10 minutes, then shred with two forks. Spread the shredded meat on a baking sheet and broil on high for 5‑7 minutes, stirring once, until the edges are crisp.

6. 6

   6. Serve the carnitas with warm tortillas, fresh cilantro, diced onion, and lime wedges as desired.