Pellet Grill Smoked Pork Carnitas

Add all dry rub ingredients to a bowl and set aside.

Place pork roast in a shallow dish and coat with 2 tbsp of mustard.

Coat the entire roast with the dry rub and let it come to room temperature for 1 hour.

Warm up the pellet grill to 225°F.

Place the pork directly on the grill grates and smoke for 3 hours at 225°F.

After 3 hours, use a cast iron skillet and add in 1/2 cup chicken broth, 1/4 cup apple cider vinegar, 2 cloves of crushed garlic, and large onion that has been cut in quarters. Whisk this together in the skillet.

Place the pork roast carefully into the skillet and add the juice of one lime evenly over the pork. Add foil over the skillet to protect and cover the meat.

Raise the temperature of the grill to 300°F.

Continue to cook for 2-3 hours or until the internal temperature reaches 205°F.

Once the internal temperature has been reached, remove the skillet and carefully place it onto a side burner or the stovetop. At this point, the bone should be easily discarded.

The chunks of pork should be easily shredded with 2 forks.

Once shredded, add 2 tbsp of olive oil to the skillet and sear the meat on medium heat until lightly crisp.

Once seared, serve warm carnitas meat on warm tortillas with onion and cilantro.