Ham Carnitas | Easy and Crispy Pork Carnitas Recipe (2024)

FAQs

What is the best meat to use for carnitas? ›

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.

Why do you put orange juice in carnitas? The acidity of orange juice helps to break down the meat so it's meltingly tender and shreddable and adds flavor depth to the cooking liquid.

Reheat on the stovetop in a skillet over medium heat, adding a little reserved cooking liquid to keep them moist. Or reheat in a 350°F oven in a baking dish with a splash of cooking liquid.

As mentioned before, the first step in making carnitas is to sear the meat to trap in all the moisture while it slow cooks. Cut up the meat into more manageable chunks, usually in fourths or eights, depending on the size. Sear all sides of the meat inside the roasting pan.

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. In addition to the pork shoulder and seasonings, you'll need vegetable oil and chicken broth to make carnitas.

SERVE CARNITAS TACOS WITH TRADITIONAL GARNISHES

First of all, you need a tortilla to place the amazing carnitas into. You can use corn or flour (we love corn, but that's up to you). Gently heat the tortillas before serving.

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 (the word translates as “l*ttle meats”) are wonderful morsels of boiled/fried pork that are crispy on the outside and chewy-tender on the inside.

Storing pulled pork

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

Carnitas doneness temps

The USDA's recommended minimum temperature for pork is 145°F (63°C) for safety. but safe and palatable are two different needs, in this case. The connective tissue needs to be heated to at least 170°F (77°C) to start to dissolve properly.

Can carnitas be overcooked? ›

Can you overcook carnitas in slow cooker? Any cut of meat can become overcooked, even in the crockpot. Avoid cooking this pork carnitas recipe for longer than the times listed below, or the meat will end up tough and chewy.

A great alternative to pork shoulder is the boneless pork leg. This cut is taken from the pig's hind leg and is known for being lean, high in protein, and low in fat. It can be roasted, grilled, or baked, making it easy to cook and suitable for various recipes.

Traditionally, carnitas are made with pork, specifically using the shoulder or butt cut. However, other meats can also be used to make a similar dish. For example, beef carnitas can be made using beef shoulder or chuck roast. Chicken carnitas can be made using boneless, skinless chicken thighs.

The Al Pastor meat is usually made from boneless pork shoulder, which is a triangular cut from the area just above the front leg of the pig. Butchers often sell pork shoulder with the skin on and a layer of fat. The al pastor taco has to be cooked on a rotating spit.