Uploaded August 2026 | Updated September 2026, 1 week ago

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10 years. 10 recipes. Let’s fire up the Monument Grills 10-year celebration. 🔥

Today we are making Smoky Rotisserie Carnitas.
Grilled by @Boujeetexasbbq

Ingredients:

For the Carnitas:
- 5 lb boneless pork shoulder
- Avocado oil
- Tex-Mex seasoning

For the Braise:
- Juice of 1 large orange
- 1 bottle Mexican Coke
- Yellow onion
- Garlic
- Mexican oregano

For the Salsa:
- 2 tomatoes
- 1 jalapeño
- Yellow onion
- Garlic
- Cilantro
- Fresh lime juice
- Salt, to taste

For Serving:
- Flour tortillas
- Shredded cheese
- Diced onion
- Fresh cilantro
- Cotija cheese
- Fresh lime wedges

Instructions:
- Cut the pork shoulder into large chunks.
- Coat the pork with avocado oil and season generously with Tex-Mex seasoning.
- Set up the Denali 605 Pro for indirect cooking.
- Fill the charcoal inserts with charcoal and place mesquite wood chunks on top to create a bold, wood-smoked flavor.
- Place the seasoned pork in the rotisserie basket and secure it to the grill.
- Let the pork rotate over indirect heat until a deep, smoky bark forms.
- Transfer the pork to a pan with the orange juice, Mexican Coke, yellow onion, garlic and Mexican oregano.
- Cover the pan and continue cooking until the pork is fall-apart tender.
- Remove the pork from the braising liquid and shred it into flavorful, bite-sized pieces.
- Roast the tomatoes, jalapeño, onion and garlic on the grill until softened and lightly charred.
- Blend the roasted vegetables with cilantro, fresh lime juice and salt.
- Add shredded cheese to the flour tortillas and warm them on the grill until the cheese melts.
- Fill each tortilla with the shredded carnitas.
- Top with salsa, diced onion, fresh cilantro, Cotija cheese and a squeeze of lime.
- Serve and enjoy!

#monumentgrills #MonumentGrillsDay #MonumentGrillsAnniversary #Denali605Pro #recipevideo