Smoked Pork Shoulder Carnitas are an easy and fresh meal and a great way to use left over pulled pork.
Got any of that Smoked Pork Shoulder left over?? Well here is yet another great way use’em – These are simple, easy, so fresh and oh-so-delicious. Especially if you get some of the crispy, cracklin on the outside of the pork – full of spices. Pair that with some fresh avocado, cilantro, corn and some lime – don’t forget a little bit of barbecue sauce! Voila – an amazing weeknight meal.
I believe that carnitas are traditionally braised, not smoked, and as a result would normally have an even juicier texture, which is lovely, but there is something about the smokiness and the rub on the pork that makes it a ridiculously good carnita. Maybe I am using the term too loosely, but when it tastes this good I don’t care what you call it.
So, if you have been following the blog, your mission is to make Smoked Pork Shoulder this weekend and then you can make these meals throughout the week:
- Barbecue Pork Salad with Cilantro, Corn and Avocado
- Pulled Pork Sandwiches
- Smoked Pork Shoulder Carnitas
Boom. You’re welcome for planning your meals for the next couple days! If you have any other fun ideas for left over smoked pork, let’s hear’em!
- Smoked Pork Shoulder (pulled)
- 1 can corn or 3-4 corn cobs roasted and kernels cut off
- 2 avocados
- 1 bunch fresh cilantro (approx. 1 cup chopped)
- 5-10 authentic tortillas
- 2 limes
- Your favorite barbecue sauce
- Ensure pork is warm if it is leftover (put in roasting pan and broil on high for 5-10 minutes, stirring often).
- Take tortilla and add desired amount of pork, corn, avocado, cilantro.
- Squeeze some lime on top.
- Add desired amount of barbecue sauce.