These Traeger Carnitas are taco perfection. Start with a well-seasoned pork shoulder, smoke it low and slow on a pellet grill, then finish the pulled pork on a hot griddle or cast-iron skillet to develop crispy, caramelized edges.
Traeger Carnitas
Traeger carnitas rely on time and temperature to build deep flavor. Pork shoulder is the best choice because its marbling stands up to long cooking without drying out. A simple rub of salt, garlic, chili, and a touch of sweetness balances the meat and enhances the smoke.
Begin by smoking the roast at a low temperature so the flavors penetrate and the connective tissue begins to break down. After a couple of hours, raise the heat to help render the fat and push the meat toward the ideal shredding range. Once the internal temperature reaches roughly 190–195°F, shred the pork. The finishing step—briefly frying the shredded meat in a hot skillet or on a griddle—creates those irresistible crispy bits.
This method yields pork that is juicy and tender inside with crunchy, caramelized edges. Use it for tacos, burrito bowls, nachos, taquitos, or simply piled on a plate with your favorite accompaniments. Once you make carnitas this way, store-bought versions won’t compare.
Why You’ll Love This Dish
- Smoky Traeger Flavor — Wood-fired smoke infuses every bite.
- Tender and Crispy — Juicy interior with crisp, caramelized edges.
- Easy to Prep — The rub comes together quickly and most of the cook is hands-off.
- Big Yield — One roast feeds a crowd and makes great leftovers.
- Versatile Leftovers — Great in tacos, burritos, quesadillas, nachos, or salads.
Recipe Shopping List
Here’s what you’ll need to prepare these carnitas. For exact quantities, consult the recipe card in the recipe section.
- Pork Shoulder Roast — Choose a well-marbled bone-in or boneless roast for the best texture and flavor.
- Spicy Pork Rub — A blend of salt, garlic, onion powder, cumin, chipotle, paprika, cayenne, and brown sugar works well. Use a premade rub or mix your own.
Try our Carnitas Taquitos!
How To Make This Recipe
This overview outlines the main steps. Use the full recipe card for detailed measurements and timing while cooking.
- Mix the Rub — Combine the dry ingredients for the rub and set aside.
- Season the Pork — Coat the shoulder evenly with the rub, pressing it into the meat.
- Smoke Low and Slow — Preheat your pellet grill to 180–200°F and place the pork in a foil pan on the grill. Smoke for about 2 hours to absorb smoke flavor.
- Cook to Temperature — Raise the grill to 325°F and continue cooking until the internal temperature reaches 190–195°F. Cooking time varies by roast size; cook to temperature, not time.
- Shred and Crisp — Shred the pork, trim excess fat, then crisp the meat in a hot skillet or on a griddle with a little oil until browned and crunchy.
Make some Nachos!
Recipe FAQ
Classic carnitas tacos are simple: chopped onions, fresh cilantro, and a squeeze of lime are all you really need. Add hot sauce to taste; Mexican styles like Tapatio or Cholula complement the smoke. For extra heat or texture, offer pickled jalapeños, sliced radishes, or grilled jalapeños. If you want cheese, crumbly cotija is traditional; feta can work as a substitute if cotija isn’t available.
Pork shoulder roast is ideal for carnitas. It has enough fat to stay moist during long cooking and renders down to help crisp the meat without adding extra oil. The shoulder’s muscle structure also holds together during low-and-slow cooking, so you get shred-ready pieces that crisp nicely in a skillet.
Serve This With
Choose sides that complement the smoky, savory carnitas and are easy to prepare while the pork smokes.
Some great pairings:
- Grilled Street Corn — Sweet corn charred and topped with cotija and lime.
- Smoked Salsa Verde — Bright, smoky tomatillo salsa for a zesty contrast.
- Instant Pot Mexican Rice — Fluffy, seasoned rice that pairs well with tacos.
- Classic Margarita — A refreshing cocktail to balance the richness.
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Pellet Grill Carnitas
This pork shoulder smokes on a pellet grill until shreddable, then gets a quick blast of heat on a griddle or cast iron to form crispy, flavorful edges—perfect for tacos.
10 minutes
2 hours
8 hours
10 hours 10 minutes
Ingredients
- 5 pound pork shoulder roast
- 3 tablespoons Spicy Pork Rub (homemade or store-bought)
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Spicy Pork Rub -
Paprika, Ground
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Chipotle Powder
Instructions
- Combine all rub ingredients and set aside.
- Coat the roast thoroughly with the rub.
- Preheat your pellet grill to 180–200°F for smoking and place the pork in a foil pan on the grill.
- Smoke the roast for about 2 hours, then increase the grill temperature to 325°F.
- Continue cooking until the internal temperature reaches 190–195°F. Time will vary by roast size—always cook to temperature, not time.
- Shred the pork, discard excess fat, and set the meat aside.
- Preheat a cast-iron skillet or griddle over medium-high, add a little oil, then fry portions of the shredded pork until a crispy crust forms. Serve with taco fixings.
Notes
If you don’t have a premade Spicy Pork Rub, make your own:
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons brown sugar
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 560
Total Fat: 41g
Saturated Fat: 15g
Trans Fat: 0g
Unsaturated Fat: 22g
Cholesterol: 170mg
Sodium: 1194mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 44g
Nutrition data is an estimate. If you need precise information for medical reasons, consult a trusted source.
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