How to Make Juicy Pork Carnitas on the Grill: Easy Step-by-Step Guide

How to Make Juicy Pork Carnitas on the Grill: Easy Step-by-Step Guide

Hey everyone! I’m Miguel, and welcome to Chavez DIY. I’m all about helping you tackle DIY projects, home repairs, car maintenance, electronics, and—of course—some seriously good food and grilling. If you love learning new things or just want to solve a problem together, check out my YouTube channel, Chavez DIY for more tutorials and how-to videos. Let’s get cooking!

Today, we’re making one of my favorite dishes: grilled pork carnitas. This is a classic, juicy, and flavorful pork shoulder (also called pork butt—don’t worry, it’s not actually from the butt!) that’s perfect for tacos, burritos, or just enjoying on its own.

Ingredients You’ll Need

  • Pork shoulder (pork butt), bone-in or boneless

  • Olive oil

  • Black pepper

  • Salt

  • Garlic powder

  • Ground cumin

  • Onion powder

  • Oregano

  • Orange (for juice)

  • Onion (for under the rack)

  • Water (for the drip pan)

  • Charcoal

Prepping the Pork

  1. Trim and Wash: Start by opening up your pork shoulder, giving it a good rinse, and patting it dry with paper towels. Don’t remove the fat cap—you want that juicy goodness!

  2. Score and Season: Slice the pork diagonally both ways to help the seasoning soak in. Rub with olive oil on all sides.

  3. Make the Rub: Mix black pepper, salt, garlic powder, ground cumin, onion powder, oregano, and a squeeze of orange juice. Rub it all over the pork, both sides.

  4. Set Up the Grill: Use a metal rack to keep the pork elevated above the drip pan. Add sliced onion under the rack for extra flavor.

Grilling Method

  • Two-Zone Setup: Arrange your charcoal on one side of the grill and set the meat on the opposite side. Add water to the drip pan to keep things moist.

  • High Heat: This isn’t low and slow—we’re cooking at 400–450°F. The high heat gives you a beautiful crust and keeps the inside juicy.

  • Baste Often: Every 30–60 minutes, use a baster to scoop up the juices and pour them back over the pork. Rotate the meat if one side is getting more heat.

  • Add Charcoal as Needed: If your grill temp drops, light up more charcoal and add it in to keep things steady.

Cooking Timeline

  • 30 minutes: Check water level and baste.

  • 1 hour: Baste again.

  • 1.5–2 hours: Rotate the pork if needed and add more charcoal if the temp drops.

  • 3 hours: Internal temp should be around 168°F.

  • 4 hours: Getting close! Aim for 190°F internal temp for the perfect pull-apart texture.

  • 5 hours: Pork is done! Wrap in foil and let it rest before slicing.

Serving Up Carnitas

Once your pork is rested, slice into it and check out that juicy, tender meat. I love grabbing a tortilla, piling on the carnitas, and topping with guacamole or your favorite salsa. The fat keeps everything moist and flavorful, just the way carnitas should be.

Tips & Final Thoughts

  • Next time, I’d add a full chimney of charcoal instead of half when refueling to keep the heat steady.

  • Try to limit the time the grill temp drops when adding more coals—it’ll help your cook stay on track.

  • If you hit 180°F and the pork is soft and juicy, you’re golden!

For more DIY projects, grilling recipes, and handy tips, be sure to subscribe to Chavez DIY on YouTube. Let’s keep learning and cooking together!