Crispy Pork Carnitas Recipe (Mexican Pulled Pork) – Must Love Home (2024)

FAQs

What is the difference between pork carnitas and 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.

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

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

The Spanish word carnitas in English means “l*ttle meats”. Traditionally, an authentic carnitas recipe is made by braising or simmering pork in lard or oil until tender. Where do carnitas come from? This is a dish of Mexican cuisine that originated in the state of Michoacán.

Pork Carnitas Seasoning

Pork shoulder is extra flavorful thanks to kosher salt, a chopped onion, fresh garlic, lime juice, chili powder, dried oregano, and ground cumin.

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.

The secret? Cooking the pork slowly in lard, water and milk. Today's recipe is a classic old-school rendition of carnitas prepared traditionally: cooked slowly in lard.

The sugar in the soda helps to caramelize the meat, and whatever else they put in the cola gives it that slight smokiness.

In other regions of Mexico, people add their own special seasoning to this dish, such as condensed milk, garlic, chicken broth, co*ke, orange juice, and/or beer. Not only do these ingredients give the carnitas their distinctive golden-brownish color, but they also help tenderize the meat.

Carnitas doneness temps

The connective tissue needs to be heated to at least 170°F (77°C) to start to dissolve properly. If pulled at 145°F (63°C), pork shoulder will be inedibly tough. Most smoked pork shoulders are pulled in the temperature range of 195-205°F (91-96°C), and the same temperature will apply here.

How many people does 1 pound of carnitas feed? ›

Carnitas 1 lb Cooked(6-8 servings)

Your carnitas may have come out dry by using the wrong cut of pork or overcooking. Follow these tips to ensure moist and tender carnitas: Use **pork butt instead of pork shoulder. Pork butt has more fat marbling throughout the meat so it stays juicier during cooking, whereas leaner cuts easily become dry.

Pulled pork often cooks the whole pork butt at once until it is tender enough to shred. Carnitas, on the other hand, begin as small 2-inch cubes, seasoned with spices, lime juice, and orange juice then braised until tender.

To fry the carnitas:

Fry for 8-10 minutes, moving around the pan occasionally, until you get some nice crispy bits (don't move it around too much or it won't crisp).

In short, more than a food, carnitas was a form of community bonding until not so long ago. Mexicans love their carnitas so much, that it has become an important part of other dishes, particularly tortas ahogadas, or drowned tortas, a typical delicacy in the state of Jalisco.

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.

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).

In short, if your goal is to prepare something yourself, carne al pastor is your best bet. It's easier to prepare than carnitas and just as flavorful. If, on the other hand, you are trying to decide what to order at El Pollo Norteno, the choice comes down to your personal preference.

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.