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

FAQs

What is the secret to good carnitas? ›

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. You can find lots of recipe online using this method.

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.

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.

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.

Oil: I use a high-heat cooking oil for recipe (usually avocado oil), but lard is also an option. Aromatics: Inspired by authentic carnitas from central Mexico, we use fresh orange, onion, garlic, a bay leaf, and a cinnamon stick.

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.

Carnitas are the Mexican version of pulled pork. They're traditionally made with pork shoulder because of the higher fat content, which helps the meat stay super tender and juicy while it's cooked.

Here are other names you'll see tossed around that refer to cuts from the same general area, but they all have the same characteristics and textures that make them good choices for carnitas: From the top of the shoulder: Boston butt, pork butt, fresh pork butt, Boston shoulder, Boston butt roast, or shoulder roast.

The sugar in the soda helps to caramelize the meat, and whatever else they put in the cola gives it that slight smokiness. Or maybe it's the smoked paprika that gives the smokiness.

Why add soda to pulled pork? ›

Whether you use a slow cooker or oven, adding soda creates sweet and savory flavors while also helping the pork keep its moisture and become more tender.

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.

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.

If you have bacon grease, you can add some of that for flavor. Butter. Coconut oil. Vegetable oils.

Avocado tomatillo salsa is a nice addition to loaded carnitas tacos but it's great on burgers and sandwiches too. Boil 2 or 3 tomatillos with a bit of jalapeño and a clove of garlic. Drain, toss it in a food processor with an avocado and a big handful of cilantro. Blitz it all together.

You can use corn or flour (we love corn, but that's up to you). Gently heat the tortillas before serving. TRICK: Turn on your grill or gas burner, and quickly heat them over the heat. You'll get a little char and warm them just enough, but don't over do it, or they will dry out!

Another alternative is to add a bit extra water and then cook off the water when you're ready to serve. The advantage is that you'll preserve most of the flavours that way and also have fresh-from-the-stove carnitas.

To spice up bland carnitas, try adding extra seasoning such as chili powder, chipotle peppers in adobo sauce, or diced jalapeños for a kick of heat. You can also experiment with different herbs and spices to tailor the flavor to your liking.

Step One: The trick to getting the most flavorful carnitas, is to sear the pork before allowing it to braise for hours. First, season the pork with a liberal sprinkle of salt and then sear the pork pieces on both sides until golden brown in avocado oil. Browning the meat helps to develop a rich deep flavor.