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Smoked Carnitas Tacos

  • Prep Time: 5 hours
  • Cook Time: 8 hours
  • Servings: 4
  • Course: Main Dish

These mouthwatering smoked carnitas tacos are perfect for Taco Tuesday from Reynolds Wrap® Ambassador Over The Fire Cooking

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup!  


Pork Marinade

  • 3–4 pounds pork shoulder
  • 1 1/2 tablespoons sea salt
  • 1 1/2 tablespoons of black pepper
  • 1 tablespoon cumin
  • 1 tablespoon cinnamon
  • 2 tablespoons chipotle puree
  • 2 limes, juiced
  • 2 oranges, juiced
  • 2 teaspoons olive oil

Braising Sauce

  • 2 white onions, cubed
  • 6 garlic cloves
  • 1/4 cup of white wine vinegar
  • 2 oranges, juiced
  • 2 limes, juiced
  • 1 teaspoon salt
  • 1 teaspoon pepper

Searing and Taco Garnishes

  • 2 tablespoons pork fat
  • Corn tortillas
  • White onion, finely chopped
  • Cilantro, finely chopped
  • Jalapeños, finely sliced


  • Reynolds Wrap® Heavy Duty Aluminum Foil


Step 1

Score, truss, and season pork with marinade. Cover and place in the fridge for 4+ hours. Ideally overnight.

Step 2

Heat your grill to 250° F. Pull out pork and discard excess marinade. Smoke until internal temperature is 165° F (about 4 hours).

Step 3

In your blender, add all ingredients for braising sauce and blend until fine.

Step 4

Once at 165° F, pull pork off the grill. Heat your grill to 400° F and preheat a skillet with some oil. Place the pork back into the skillet and tightly cover with Reynolds Wrap® Heavy Duty Aluminum Foil. Close grill lid and braise until completely tender (about 2+ hours) until about 195° F internal or when it pulls easily with a fork. Check and move pork around as necessary.

Step 5

Once tender, pull pork off and wrap tightly in the Reynolds Wrap® Heavy Duty Aluminum Foil for 10 minutes. Shred pork and heat up tortillas. Top tortillas with pork, onion, cilantro and jalapenos. Wrap in more foil to save for later! Enjoy!

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