Steak carnitas as easy as 1, 2, 3... (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.

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.

Both. The meat will be just as tender and delicious either way. Choose the slow cooker option if you want to get the carnitas started and then take off for the day. If you want the meat to be done in a couple of hours, pressure cook the meat in an Instant Pot.

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.

Carnitas are shredded meats cooked by braising or simmering in fat and marinades or spice blends until tender. The meats are then pulled apart or shredded if not already, and cooked over high heat to crisp. For Vegan versions, you can use chicken or pork subs, mushrooms, jackfruit etc.

In Mexico, pork shoulder is slowly cooked in a big pot of lard, making it tender, moist, and rich. To make our recipe a little more home-friendly, we slowly cook our pork with a few aromatics and a few tablespoons of oil to keep it moist and tender. I use my oven to make carnitas.

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.

Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in its own fat, lard or cooking oil. The name “Carnitas” is, historically, the vulgar, colloquial name given in Mexico for the French dish Rillons de Tours also known in Spanish as Chicharrón de Tours.

For example, carnitas contain 40% more calories than steak or sofritas, a tofu-based protein option (1). Chicken is a nutritious alternative, containing nearly half the amount of fat found in carnitas and a whopping 32 grams of protein per serving (1).

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.

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.

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.

Ingredients & Substitutions

Orange Juice & Zest: Replace orange juice with pineapple juice or apple juice for a different sweet and tangy flavor. Fresh Lime Juice: Substitute lime juice with lemon juice or vinegar (apple cider or white wine) to maintain the tangy taste.

Tortillas – It is most traditional to use corn tortillas. However, you could use flour tortillas if that's all you have. Salsa – Salsa verde is the classic salsa to use. However, you can also use a regular salsa rojo or Pico de Gallo.

Pork loin is leaner than pork shoulder but can work as a substitute. Both pork loin roast and loin roast are excellent alternatives, especially for recipes that don't require long cooking times, as they can dry out if overcooked.

What kind of meat is used for Al Pastor tacos? 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.