Rib Tip Carnitas

A couple of days I ago I made some St. Louis Style Ribs, and ended up with about 6lbs of rib trimmings.

I decided to turn those trimmings into Carnitas. I removed the bones, and chopped the pork into approx. 1” cubes. Then I put the cubes of pork into a 2 gallon baggie.

To this bag I added:

  • Oranges
  • Cilantro
  • Limes
  • Onions


  Add in the spices:

1 Tbl Cumin
1Tbl Chili powder
1 Tbl Naturiffic Peppery Lime Gourmet Salt
1 Tsp Chipotle powder
1 Tsp granulated garlic

Then I closed the bag up (with as much air removed as I could get out) and mixed everything up. Making sure to squeeze the limes & oranges in the process to release their juice.

I let this mixture sit in the refrigerator for about 2 hours.

Then it all goes into a foil pan.

Then the foil pans went into the smoker that was cranked up to 350F.

After a hour in the smoker uncovered (every 30 min toss the pork to make sure the top pieces get a chance in the rendered fat in the bottom of the pan)


After a total of 4 hours in the smoker, I topped it with foil and cooked for another hour.

Here it is fresh out of the smoker

I fried up a couple of corn tortillas and garnished with an orange slice, limes and cilantro.

This is a fantastic combination. You could taste the both the citrus elements and the pork was as tender and flavorful as could be.