Smoked Diablito Chili Lime Pork Carnitas with Orange

Smoked Diablito Chili Lime Pork Carnitas with Orange

Prep Time: 20 min
Time: ~5–6 hours
Serves: 6–8
Wood Type: Orange/Pecan
Difficulty: 2.5 of 5

Smoked Diablito Chili Lime Pork Carnitas with Orange:

Tender, smoky pork shoulder seasoned with Holy Smokers Diablito Chili Lime Rub, slow-smoked to perfection, then braised in fresh orange and lime juice with garlic & spices. Finished with a crisp sear and bursting with bold citrus, heat, & rich smoky flavor—perfect for tacos, bowls, or straight off the plate.

Ingredients:

  • 4–5 lbs pork shoulder (boneless or bone-in)

  • 3–4 tbsp HSRco Diablito Chili Lime Seasoning

  • 1 tbsp sea salt (optional, taste and adjust)

  • Zest and juice of 2 oranges

  • Juice of 2 limes

  • 6 cloves garlic, smashed

  • 1 yellow onion, quartered

  • 1/2 cup chicken broth or water

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 2 bay leaves

  • Foil pan or cast iron skillet (for braising phase)

Cook: Nathan of Holy Smokers Rub Co.

Directions:

  1. Prep & Season
     Trim excess fat from pork shoulder and cut into large chunks or leave whole.
     Coat generously with Diablito Chili Lime Rub. Let rest 30–60 minutes while your smoker heats up.

  2. Smoke Low & Slow
     Preheat the smoker or grill to 250°F using orange wood, hickory, or pecan.
     Place pork directly on the grate (or in a shallow pan) and smoke until internal temp hits 160°F (about 3 hours). You’re building bark and flavor here.

  3. Braise for Juiciness
     Once pork hits 160°F, transfer to a foil pan or cast iron skillet.
     Add: Orange juice + zest, Lime juice, Garlic, onion, cumin, oregano, bay leaves

  • 1/2 cup broth or water
    Cover tightly with foil and return to the smoker.
     Continue cooking until pork reaches 200–205°F and is fork-tender (about 2 more hours).

  1. Shred & Crisp
     Remove pork from braising liquid, shred with forks.

Optional: Reduce remaining braising liquid to intensify flavor and mix back into meat. Crisp the carnitas on a hot cast iron skillet or griddle over the grill, letting edges char slightly. Spoon a little of the cooking liquid over top while crisping.

Finish with a fresh squeeze of lime and a sprinkle of Diablito Rub.

 

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