Emilie Meyer
Carnitas is a Mexican dish that traditionally involves slow-boiling pork shoulder in lard to create a tender, fall-apart texture. The choice of cookware for this dish is a topic of interest, with some sources advocating for the use of copper pots. Copper is known for its excellent heat distribution and aesthetic appeal, but there are concerns about potential copper toxicity. While some people use copper pots for carnitas without issue, it's important to note that copper is a reactive metal, and unlined copper cookware can leach copper into food, especially when in contact with acidic ingredients. To mitigate this, some copper pots are lined with tin or stainless steel, but these options require special care and maintenance. Ultimately, the choice of cookware depends on personal preferences, availability, and comfort level with the potential risks associated with unlined copper pots.
| Characteristics | Values |
|---|---|
| Cooking method | Slow boiling |
| Copper pot function | Keeps everything roiling and internally steaming the pork shoulder |
| Copper pot size | 30" across |
| Copper pot cleaning | Scrubbed with half lemons dipped in salt |
| Copper pot cleaning frequency | Before each use |
| Copper pot alternative | Dutch oven |
| Copper | Effective at transferring heat with even distribution and steady intensity |
| Copper | Reactive metal |
| Copper | Poisonous in high concentrations |
| Carnitas cooking time | 45-60 minutes |
| Carnitas cooking temperature | 275°F |
| Carnitas internal temperature | 170-190°F |
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What You'll Learn
Copper pots are great for even heat distribution
Copper pots are excellent for cooking carnitas, a traditional Mexican dish. Carnitas are made by slow-boiling pork shoulder in lard, allowing the fat to crisp up the outside while the meat is internally steamed. Copper is one of the most effective materials for even heat distribution and steady intensity across its entire cooking surface. This even heat distribution is essential for achieving the desired contrast between the crispy exterior and soft interior of carnitas.
The use of copper pots for cooking carnitas is a traditional method, particularly in the Jalisco style of preparation. The large copper pots help maintain a consistent temperature, ensuring that the pork shoulder is evenly cooked. This even heat distribution prevents the pork from drying out or becoming greasy, resulting in a juicy and tender dish.
While copper pots are ideal for even heat distribution, it's important to consider their maintenance and reactivity. Copper is a reactive metal, and unlined copper pots can leach copper into food, especially when in contact with acidic ingredients. This can potentially lead to foodborne illnesses. Therefore, it is crucial to use copper pots with a lining, such as tin or stainless steel, for safer cooking.
To maintain a copper pot, it is recommended to scrub it with half a lemon dipped in salt before each use. This natural cleaning method helps remove any copper oxides and ensures the pot is safe for cooking. Additionally, the high-fat content of carnitas may also contribute to reducing the risk of copper leaching into the food.
In summary, copper pots are excellent for cooking carnitas due to their even heat distribution, which is crucial for achieving the desired texture and taste of the dish. However, it is important to prioritise food safety by using lined copper pots and maintaining proper pot cleanliness to prevent potential copper poisoning.
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The traditional Jalisco way uses coke and oranges
Carnitas is a traditional Mexican dish of pork confit. The traditional Jalisco way of cooking carnitas involves using coke and oranges, and occasionally milk. This method also involves the use of a copper pot, which is said to be one of the most effective materials for transferring heat evenly and at a steady intensity. The large copper pots are ideal for keeping everything roiling and internally steaming the pork shoulder.
To cook carnitas the traditional Jalisco way, start by cutting the meat into large chunks and salting them well. You can also leave the meat on the bone if it fits in your pot. Next, fill your copper pot with lard and heat it to about 200°F. When the lard is hot, add the pork. The longest cooking bits should be added first, in the following order: hocks, feet, tongue, heart, jowls, shoulder, ribs, hind leg, skin, and belly. In general, wait 30 minutes before adding the next piece of meat. Once all the meat is in the pot, add the remaining ingredients: orange peel (with the pith removed), bay leaves, a head of garlic sliced in half, and a white onion peeled and quartered.
After 20 minutes, flip the meat and repeat on the other side. Be careful not to let the pork brown too much, or the outer layer will be tough. Next, add the juice of an orange, the peels, water, and evaporated milk. Slow cook for 1.5 hours at between 200-220°F. Finally, add Mexican Coca-Cola and slow cook for another 20 minutes. Remove the carnitas from the pot and let it cool. The pork should be so tender that you can see it jiggle when handling. Shred the meat with your hands, and it's ready to serve.
It's important to note that copper is a reactive metal, and most copper pots are not lined with tin. Therefore, it's essential to properly clean and care for your copper pot to prevent copper poisoning. Before each use, scrub the pot with half a lemon dipped in salt until it's bright and clean. Then, rinse it well before using it for cooking.
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Carnitas can be cooked in a smoker, slow cooker or instant pot
Carnitas, a Mexican-inspired crispy pork dish, can be cooked in a variety of ways, including in a smoker, slow cooker, or instant pot. Each method has its advantages and will produce slightly different results in terms of taste and texture.
Using a smoker to cook carnitas involves seasoning and smoking the pork at a low temperature for several hours. This method gives the meat a smoky flavour and slowly cooks it to tender perfection. After smoking, the pork is braised in a pan with vegetable oil, bay leaves, and foil, then shredded. This technique may take longer but yields delicious, fall-off-the-bone meat.
A slow cooker is another option for preparing carnitas. This method involves combining spices, herbs, and liquids like orange juice and chicken stock in the slow cooker, then adding the pork and cooking on low for up to 12 hours or high for 7-8 hours. The result is tender, juicy pork that can be shredded and broiled until crispy. Slow cookers are convenient for preparing carnitas ahead of time, as the meat can be stored in the refrigerator for up to a week.
For a quicker option, an instant pot or pressure cooker can be used. This method involves searing the pork in oil using the sauté function, then pressure cooking it with sauce for 30 minutes. The instant pot method reduces cooking time to just over an hour, making it ideal for weeknight meals. The final product is juicy and crispy, with the option to broil the shredded pork for added crispness.
While not as commonly used, traditional Jalisco-style carnitas are cooked in large copper pots, which allow for internal steaming of the pork shoulder. This method produces a unique texture and flavour that sets Jalisco-style carnitas apart.
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Copper pots can be toxic if unlined
Copper is a highly conductive material, meaning that copper pots heat up and cool down quickly. They are also aesthetically pleasing. However, copper is a reactive metal, and when exposed to oxygen (i.e. air), it can break down over time. When exposed to acids (i.e. acidic foods like tomatoes and citrus), copper can leach into the food, contaminating it. Although it is beautiful to look at, copper is toxic when ingested. Even trace amounts of copper in food can be harmful.
Copper pots with a lining or coating help prevent copper residue or toxins from leaching into your food. However, if the lining is scratched, dinged up, or damaged, the pots are no longer safe to use. In such cases, if the pot is lined with tin, it can be relined by a repair company. Pots lined with stainless steel cannot be repaired and must be replaced.
Unlined copper cookware is made of copper on both the inner and outer surfaces. These pots can leach copper into food during the cooking process, making them unsafe to use. Eating one meal prepared in an unlined copper pot will likely not make you immediately sick. However, copper will accumulate in your system, leading to copper toxicity or copper poisoning.
Some people use unlined copper pots to make carnitas, a traditional Mexican dish. Before each use, they scrub the pots with half lemons dipped in salt until they are bright clean metal. Then they are rinsed well and used for braising or deep-frying pork to make carnitas. The high fat content and lack of copper oxides may result in something reasonably non-toxic to eat.
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Carnitas can be cooked in a Dutch oven or cast iron pot
Carnitas, which translates to "little meats" in Spanish, is a Mexican dish. It consists of pork that is simmered or braised with seasonings and fat until tender enough to be shredded. Carnitas can be cooked in a Dutch oven or a cast-iron pot.
Dutch oven carnitas is prepared by slow-cooking pork until tender and then crisping it up under a broiler, resulting in a combination of textures. The Dutch oven carnitas recipe involves preheating the oven to 300°F. Olive oil is added to a large Dutch oven pot over medium heat. Once the oil is hot, add the pork pieces and brown them on all sides, cooking for about 4-5 minutes per side. Remove the pot from the heat and add the onion, jalapeno, chicken broth, orange juice, lime juice, garlic, cumin, oregano, chili powder, black pepper, and bay leaves. Place the cover on the Dutch oven and put it in the preheated oven. Place the pot with the cooking liquid on the stove over medium heat and bring it to a simmer. Cook until the liquid is reduced by half, which will take about 15 minutes. Transfer the pork pieces to a sheet pan and shred them using two forks. Pour the reduced cooking liquid over the shredded pork and mix it until the meat is coated with the sauce. Finally, place the sheet pan in the oven and broil for about 8 minutes or until the pork is crispy to your liking.
Cast-iron pots can also be used to cook carnitas. One recipe recommends using a Crock-Pot for the first cooking step, cooking the carnitas on low for 8-9 hours to make them tender and flavorful. Another recipe involves flash-searing the pork, deglazing the pot with broth, and then finishing the dish in the broth/fat mix.
While copper pots are also used to cook carnitas, especially in Mexico, there are concerns about copper poisoning due to the reactive nature of copper.
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Frequently asked questions
High concentrations of copper are poisonous and have been known to cause foodborne illnesses. However, if the copper pot is scrubbed with half a lemon dipped in salt until it is a clean, bright metal, and then well-rinsed, it should be safe to use for cooking.
Copper is one of the most effective materials to transfer heat with even distribution and steady intensity throughout its entire cooking surface. The traditional way of cooking carnitas involves using a copper pot to keep everything roiling and internally steaming the pork shoulder.
First, ensure your copper pot is clean and ready for use. Slice the pork shoulder into cubes or quarters and season with salt or jalapeño seasoning. Heat the lard in the copper pot to a temperature of 250-275°F (121-135°C). Place the seasoned pork in the hot lard and cook for around 2 hours. After this time, check the internal temperature of the pork—it should be between 170-190°F (77-88°C). Squeeze in the juice of 3 oranges, add the peel of 1 orange, and pour in 16 ounces of Coca-Cola and 25 ounces of Chef Merito's Fajita Marinade. Allow the carnitas to continue cooking until they reach a temperature of 212°F (100°C).
