Smoked Carnitas

Ingredients

1 Tbsp sugar or 4 tiny scoops stevia
1 Tbsp chili powder

1 Tbsp salt
1 tsp paprika
2 tsp cumin
1/2 tsp oregano
1 tsp onion powder
2 tsp garlic powder
1 tsp pepper

1 onion, sliced

2 Tbsp orange juice

1 Tbsp lime juice

2 cups broth or water

6 lb pork shoulder or butt

Directions

1. The night before you plan to smoke or at least 30 minutes prior, mix together all the spices and rub all over the pork. Refrigerate until ready to smoke.

2. If you plan to eat around 6 pm then get started around 7 am. Preheat the smoker to 225°F and place the onion, juices and broth into an aluminum pan (the large lasagna size pans work well). Place the pork on top and put the pan into the smoker. Put a temperature probe into the middle of the pork.

3. Smoke at 225°F until mid-afternoon and then cover the pan with aluminum foil. Check the internal temperature and if the meat has not risen above 165°F then increase the smoker temperature to 350°F. If the internal meat temperature is above 165°F continue to keep an eye to make sure the internal temperature rises, but you can keep the smoker temperature at 225°F.

4. Pull the pork off the smoker when the internal temperature reaches 205°F and let rest for 30 minutes. Shred it and mix in as much juice as you like. Serve immediately!

Serves 22-24     Prep time 15 min     Smoke time 10-12 hrs Total time 12 hrs 15 min