Smoked Carnitas Tacos & Salsa on the Oklahoma Joe's Bronco | Boujee Texas BBQ

Smoked Carnitas on the Oklahoma Joe’s Bronco Drum Smoker
@BoujeeTexasBBQ

Why the Bronco?
The Oklahoma Joe’s Bronco Drum Smoker is perfect for carnitas, steady heat, clean airflow, and incredible smoke circulation that builds bark fast while keeping the pork juicy all the way through the braise.

Ingredients:

Carnitas:
1 boneless pork shoulder (approximately 4–5 lbs), sectioned into large pieces
Lane’s BBQ Chile Lime Rub (Alternatively, use the DIY Rub below)
DIY Chile Lime Rub Mix:
2 tbsp Kosher salt
2 tbsp chili powder
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cumin
1 tsp crushed red pepper (optional, for additional heat)
Zest of 1 lime (or 1 tsp dried lime powder)
Braising Liquid:
1 bottle Mexican Coca-Cola
1 large yellow onion, thinly sliced
Freshly squeezed orange juice (derived from 2–3 oranges)
Orange peels (from the aforementioned oranges)
Smoker Configuration:
Fuel: Lump charcoal supplemented with mesquite wood for smoke
Target a clean, thin, and transparent smoke profile
Smoking Procedure:

Phase 1: Establishing the Bark

Maintain 225–250°F for 90 minutes to 2 hours
Season the pork generously with Lane’s Chile Lime Rub; no binder is required.
Place the pork directly onto the smoker’s grate (e.g., the Bronco’s grate).
Allow the smoke to penetrate the meat without disturbance.
Note on Bark Development:
To achieve a deeper, darker bark, extend this phase to the full 2 hours.

Phase 2: Achieving Tenderness via Braising

Increase the smoker temperature to 275°F
Transfer the seasoned pork to a durable foil pan.
Incorporate the following ingredients:
Mexican Coca-Cola
Sliced yellow onions
Fresh orange juice and peels
Seal the pan tightly with foil.
Return the covered pan to the smoker (e.g., the Bronco) and cook for 90 minutes to 2 hours, or until the meat is “probe tender” (internal temperature reaching 195–205°F).
The smoker’s regulated airflow ensures a balanced result, imparting a rich smoke flavor that complements the citrus braise without overpowering it.

Rest Period (Crucial Step):
Remove the pan from the smoker.
Allow the carnitas to rest for 20–30 minutes.
This period is essential for the redistribution of internal juices and the settling of flavors.
Note: This is an opportune moment to prepare the salsa.

Fire-Seared Green Salsa (Prepared in Cast Iron Over Open Flames):

Ingredients:
7 tomatillos (husks removed)
1 large jalapeño
Fresh garlic cloves (quantity to taste)
White onion (chopped, to be incorporated later)
Fresh lime juice
Salt (to taste)
Fresh cilantro
Method:
Preheat a cast iron skillet directly over an open flame source.
Add the tomatillos, jalapeño, and garlic to the heated skillet.
Sear the ingredients until they are visibly blistered and charred on all sides.
Remove the seared ingredients from the heat and crush them (using a molcajete, blender, or mixing bowl).
Stir in the remaining components:
Chopped white onion
Lime juice
Salt
Cilantro
The resulting salsa is fresh, smoky, and bright, offering a perfect contrast to the richness of the finished carnitas.

Concluding the Carnitas Preparation:
Shred the cooked pork directly within the braising liquid.
Optional: Crisp portions of the shredded pork on a griddle or cast iron skillet to introduce textural contrast.
Spoon extra citrus-coke braising juices over the final product.

Final Note
This method lets the Oklahoma Joe’s Bronco Drum Smoker do what it does best:
big bark, clean smoke, and consistent heat — no shortcuts, no gimmicks, just properly smoked carnitas.

source