Step 1

Preheat pellet smoker to 225 F. Combine kosher salt, coarse ground pepper, paprika, chili powder and cumin into a spice shaker.

Step 2

Cover your pork shoulder in a thin layer of mustard, then liberally coat in the rub seasoning. Place on the smoker and let smoke for 4 hours.

Step 3

Remove pork shoulder from pellet grill and increase smoker temp to 350 F. Cut out and remove the bone, then cut into 2 inch cubes.

Step 4

Place pork into a Dutch oven. Squeeze juice from oranges into Dutch oven, along with guajillo peppers, chopped onions, garlic and bay leaves. Fill with water with about 1-2 inches of room left on the top of the Dutch oven. Cover and place back on the smoker. Cook for about 3 hours.

Step 5

Remove dutch oven from pellet grill and increase temperature to its highest setting and place a large cast iron skillet inside and cover. Let it heat up for about 10-15 minutes.

Step 6

Remove pork from the dutch oven and place into a colander to remove any excess fluid. While your pellet grill is heating up to the high temp, now would be a good time to heat up beans and rice!

Step 7

Once the pellet grill is piping hot, place pork carnitas into the skillet. Let it side and crisp up for about 5 minutes, then begin to break up and turn to crisp up more of the carnitas. Continue until you've reached your desired crispiness.

Step 8

Serve with rice beans and tortillas. Garnish with onions and cilantro if you like. Makes an awesome tostada too!