Mexican Tacos de Carnitas


Main Dish
Mexican Tacos de Carnitas

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    For easy-to-make summertime tacos, just season a pork roast with a purchased spicy carnitas seasoning and grilled-smoked it until fork-tender. Then serve in tortillas with your favorite toppings—a perfect choice for any BBQ party or family gathering.

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    Servings and Ingredients

    Serves 8
    1 (4½- to 5½-lb.) boneless pork shoulder blade roast
    2 tbsp. Hy-Vee original yellow mustard
    2 tbsp. Simply Organic southwest taco seasoning mix
    4 c. hickory wood chips
    2 c. water
    16 Hy-Vee street taco flour tortillas
    Hy-Vee fresh pico de gallo, for serving
    Sliced Basket & Bushel mini sweet peppers, for serving
    Thinly sliced red radishes, for serving
    Chopped cilantro, for serving
    Lime wedges, for serving

    Things To Grab

    • Paper towels
    • Plastic wrap
    • Medium rimmed baking pan
    • Large microwave-safe bowl
    • Heavy foil
    • Charcoal or gas grill
    • Large rimmed baking pan
    • 2 forks


    1. Pat pork dry with paper towels. Rub mustard over pork; sprinkle evenly with taco seasoning. Wrap pork with plastic wrap and place in a medium rimmed baking pan; refrigerate for 1 hour or overnight.

    2. If refrigerated overnight, let stand at room temperature for 1 hour before grilling. Meanwhile, place wood chips in a large microwave-safe bowl; add water. Microwave on HIGH for 2 minutes. Remove from microwave and allow wood chips to soak for 1 hour in water; drain.

    3. Place 2 cups soaked wood chips on one-half of a 15x12-in. double sheet of heavy foil. Fold other half of foil up and over to cover wood chips; seal edges of foil with a double fold to make a 6½x3½-in. packet. Repeat making another packet with remaining 2 cups soaked wood chips. Poke holes on top of both packets to allow smoke to come out. Set packets aside.

    4. Preheat a charcoal or gas grill with two grilling zones: direct grilling over medium heat (350 degrees) and indirect grilling over low heat (250 degrees). Place 1 foil packet on grilling rack over direct heat; cover grill.

    5. When chips begin to smoke, unwrap pork and place it over indirect heat. Cover and smoke pork for 4 hours. Rotate roast 180 degrees and replace the wood chip packet on the grill with the remaining packet. Cover and continue smoking for 4 to 5 hours more or until pork reaches 195 degrees. Transfer pork roast from the grill to a large rimmed baking pan. Loosely cover with foil and let rest for 1 hour.

    6. Grill tortillas over medium direct heat (350 degrees) on each side for 1 to 2 minutes or until slightly charred. Tent with foil and keep warm until serving.

    7. To serve, coarsely shred meat using 2 forks. Serve meat in tortillas with pico de gallo, mini sweet peppers, radishes, cilantro and lime wedges, if desired.

    Nutrition facts


    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 105mg
    • Sodium: 590mg
    • Total Carbohydrates: 27g
    • Protein: 34g

    Daily Values

    Iron 20%
    Calcium 8%
    Vitamin D 6%
    Potassium 10%