Grilled Carnitas

Serves 10.
Prep Time:
Total Time:

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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.


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


1) For rub, mix ingredients in a bowl.

2) Butterfly pork butt but leave a piece attached.  Don’t cut it completely in two.  Cover entire butt with rub.  Let sit overnight in the fridge.

3) Preheat grill to 250 degrees.  Use an oven thermometer to ensure even temp.

4) Cook pork butt for 8-10 hours on grill, rotating every 2 hours.

5) Once butt hits 190-200 degrees, it’s done.  Then wrap in tin foil and let sit for 30-45 minutes.

6) Use two forks to shred pork butt into strips.

7) As an optional step, mix in 1/4 cup of melted butter in with pork and broil the meat for a few minutes on high to really crisp up the carnitas.

8) Serve with tortillas, guacamole, salsa, onions, cojita, and radishes.