Pork Carnitas


  • 1 pork butt
  • Salt and Pepper
  • 1 tsp cumin
  • ½ tsp. oregano
  • 1 Adobo pepper in sauce, diced
  • 2 cloves garlic, minced
  • flour tortillas
  • avocado
  • lime
  • cilantro
  • queso fresco


Rub pork butt down with salt, pepper. Transfer the pork butt to a cold pan. Begin heating it at medium to allow fat cap to render, 5-6 minutes. Flip butt over and sear other side until lightly browned. 

Remove from heat and rub pork with cumin, oregeno, adobo pepper and garlic.

Put pork into a smoker and cook until meat reaches an internal temperature of 205 degrees. 4-6 hours depending on the size of the pork butt.

Shred the pork as it falls apart. Serve with avocado, cilantro, lime, queso fresco and chopped onion. 

Here's a simple recipe for chef Dean's tortillas


Chef Dean Luttrell's Pork Carnitas. 

pork carnitas

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