Grilled Carnitas


1 5 pound pork butt (shoulder) cut.  If you get a full pork shoulder (~10 pounds) you can just cut it in half or do the whole thing if you need to feed a million people.
Flour Tortillas
1 Red onion
2 limes, juice only
1/3 Cup spice rub (below)
Salsa Verde (below or jarred is okay)
Cojita Cheese, crumbled
Radishes, sliced thin (optional)
Guacamole (below)

Spice Rub: Enough for a 5 pound pork butt
1 Tablespoon kosher salt
2 Tablespoons brown sugar
1 Tablespoon paprika
1 Tablespoon red pepper flakes
1 Tablespoon ground cumin

Salsa Verde:
1 pound tomatillos, halved
1/2 white onion, roughly chopped
3 cloves garlic
2-3 jalapenos
1 lime, juice only
1 handful of cilantro
Pinch of salt

Basic Guacamole:
4 avocados, pitted
2 shallots, minced (you can also use red onion)
2 serrano peppers, minced
1 clove garlic, minced
1 handful cilantro, minced (optional)
1-2 limes, juice only
Pinch of salt

Helpful Equipment:
Oven thermometer
Meat Thermometer
Blender (just for salsa)


Pork Shoulder (butt) Rubbed And Grilled On Very Low Heat For 10 Hours. Topped With Salsa Verde, Guacamole, And Cojita Cheese Makes For Some Great Carnitas.

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