These Traeger Carnitas are what taco dreams are made of. You start with a well-seasoned pork shoulder roast, smoke it low and slow right on your pellet grill, and finish it off on a hot griddle or cast iron to crisp up the edges.

Traeger Carnitas

Traeger carnitas are all about building flavor through time and temperature. Pork shoulder is the ideal cut for this. It’s rich and well-marbled, and it holds up to a long cook without drying out. The rub blends salt, garlic, chili, and a hint of sweetness to balance the spice.

You’ll smoke the roast at low temperatures to let that flavor soak in. Then crank up the heat to render the fat and break down the connective tissue. Once it hits 190 to 195 degrees, it’s ready to shred. But the real kicker is the final step on a hot pan, where the pork crisps and caramelizes.

This process gives you a perfect bite every time. The inside stays juicy and tender, and the outside gets just the right amount of crunch.

Use this meat in tacos, bowls, burritos, or piled high on nachos. You’ll never look at store-bought carnitas the same way again.

Why You'll Love This Dish

• Smoky Traeger Flavor – That wood-fired taste runs deep and makes every bite better.
• Tender and Crispy – Perfect balance between juicy pork and crispy edges.
• Easy to Prep – The rub comes together fast and the rest is hands-off.
• Big Yield – One roast makes enough to feed a crowd or stock your fridge.
• Versatile Leftovers – Works in tacos, burritos, quesadillas, nachos, or on its own.

Try our Traeger Pulled Pork!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Pork Shoulder Roast – Fatty, flavorful, and perfect for smoking. Bone-in or boneless are both good choices.
• Spicy Pork Rub – This is our own custom blend, and is perfect for this recipe!

Try our Carnitas Taquitos!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Mix The Rub – Combine all of the rub ingredients in a small bowl and set aside.
2. Season The Pork – Coat the pork shoulder evenly with the spice mix.
3. Smoke Low And Slow – Set your Traeger to 180 to 200 degrees and place the pork in a foil pan on the grill. Smoke for 2 hours.
4. Cook To Temperature – Raise the temperature to 325 degrees and continue cooking until the internal temp hits 190 to 195 degrees.
5. Shred And Crisp – Shred the pork, remove excess fat, and crisp it up in a hot skillet or on a griddle with a bit of oil.

Make some Nachos!

Recipe FAQ

Serve This With

With great street food like grilled carnitas, you might want to consider side dishes that compliment them. Not only in terms of taste, but also in terms of ease of preparation, and ideally you want something to make while the pork is on the smoker.

Here are some of my favorite things to serve with carnitas:

• Grilled Street Corn
• Smoked Salsa Verde
• Instant Pot Mexican Rice
• Homemade Classic Margarita