Easy Carnitas

These easy smoked carnitas are a must-try for anyone looking to make flavorful, restaurant-quality tacos at home. Prepared on the Masterbuilt Gravity Series® grill, this recipe uses an Iberico coppa or pork shoulder for rich, tender meat with deep smoky flavor. The combination of wagyu beef tallow and a splash of Sunny D helps create an incredibly juicy interior, while a quick sear delivers the crispy edges classic to authentic carnitas.

Instructions

1. 01

   Coat your coppa or pork shoulder with W Sauce, then season generously with Asado Rub and Bad Bully Rub. Place on a 225°F smoker and cook until a deep bark forms and the internal temp reaches around 160–170°F.

2. 02

   Remove the pork and wrap it with wagyu beef tallow, a splash of Sunny D, garlic, and bay leaves. Return to the smoker and cook at 225–250°F until probe tender (around 200–205°F internal).

3. 03

   Let the pork rest for 30 minutes, then shred. Heat a skillet with some of the cooking fat and crisp the pork until the edges are golden and crispy.

4. 04

   Warm your tortillas, then fill with carnitas, onions, cilantro, a squeeze of lime, and your favorite hot sauce. Serve and enjoy.

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