Pork Carnitas Recipe (Mexican Pulled Pork) (2024)

FAQs

What's the difference between pulled pork and pork carnitas? ›

Pulled Pork. Both carnitas and pulled pork are cooked slowly for several hours, and great to make in the slow cooker or instant pot. Unlike pulled pork, however, carnitas are finished by roasting the meat in the oven until browned and crisp.

I've made carnitas many times using a completely different method and it turned out pretty good. But it is important to note that the traditional way to make carnitas is by slow cooking it in lard. I think it also gives it a more authentic taste. Seasoning- Salt, Mexican oregano, cumin, & black pepper.

The orange juice in the cooking liquid provides acidity that helps break down the meat so it's extra tender and juicy.

Pork shoulder: Traditionally, carnitas is made with pork shoulder (also known as pork butt) because of its higher fat content. The fat helps to keep the meat extremely juicy and tender while cooking.

Ingredients. Salt, Spices (Including Cumin, Chipotle Pepper, Paprika), Onion, Garlic, Sugar, Yeast Extract, Citric Acid, Extractives of Paprika, Extractives of Black Pepper, Extractives of Cumin, Extractive of Lime, Extractives of Cilantro, Extractives of Garlic, and Natural Flavor (Including Mesquite Smoke).

Carnitas is made with pork that has been braised or slow-cooked until it's fork-tender. Carne asada is made with beef that has been grilled to perfection. Al pastor is made with pork that has been grilled and then sliced off the spit.

Adding the oranges is very much like braising pork Cuban-style for the traditional cubano sandwich. The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender.

They are braised until they are fall apart tender. Then they get roasted in the oven to make the outside crisp. So part of them should be soft, and part of the outside should be crusty. Some recipes don't crisp up the meat at the end but authentic carnitas should be crispped.

Oven temps for perfect carnitas

For our carnitas, we want the temperature of the confit cooking fat to be about 200°F (93°C) or a little higher. At this temperature, we won't be drying out the surface of the meat cubes while we heat their centers.

This classic soda tenderizes pork shoulder, and classic carnitas spices like chili powder, cumin, and oregano add balance. After cooking until the pork is super tender, reduce the sauce until it makes a delicious glaze.

Why evaporated milk in carnitas? ›

A surprising ingredient here, sweetened condensed milk, helps the pork caramelize during cooking. Source a well-marbled pork roast for this recipe; the extra fat doubles down on the rich pork flavor.

All you'll need to do is pour an entire can of root beer into your slow cooker — or whatever vessel you're using to make your pulled pork — and let the soda work its magic. The sugar and carbonization will work together to flavor your meat and make it melt-in-your-mouth tender.

Carnitas means “l*ttle pieces of meat,” and it's usually pulled pork shoulder cooked in lard. Originating from the state of Michoacán, it's a classic for tacos. A favorite at cookouts, carne asada is sliced beef made of skirt, sirloin, tenderloin or rib steak.

Unlike the version cooked in lard, you want to buy a cut of pork butt with the most fat and don't trim it away. This fat will render, and that's what will give the carnitas their crunchy, baconlike exterior. Cut the pork butt into approximately 3-inch chunks.

The pork shoulder is the most popular cut used to make pulled pork. The entire hog's front leg and shoulder make up the pork shoulder. This is often separated into two pieces at your local grocery store: the picnic roast and the Boston butt (also known as the Boston roast).

Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

Why Is It Called “Pulled Pork”? This dish is named after the preparation method for the cooked meat. The roasted pork is shredded (or pulled) into shreds using hands, forks, or meat claws. This process tenderizes the meat and releases the flavor.

It should be smoked and when done right the meat comes off very easily, hence the pulling rather than cutting. Typically it's made from the whole hog, or at least a whole shoulder cut. Shredded pork would be a more general term for any large cut of pork shredded with a knife and/or fork.