Tiffany Haney
Carnitas, which translates to little meats in Spanish, is a Mexican dish that traditionally involves braising or slow cooking pork until tender. The meat is then shredded and crisped up in the oven, resulting in a juicy and flavourful dish. Carnitas can be cooked in a variety of ways, including in a slow cooker, pressure cooker, instant pot, or oven. This paragraph will focus on how to cook carnitas in a crock pot, a popular option for those seeking convenience and minimal supervision during the cooking process.
| Characteristics | Values |
|---|---|
| Type of meat | Pork shoulder or pork butt |
| Cut of meat | Tough cut from the pig's shoulder |
| Skin | Skin removed but some fat cap left on |
| Weight | 1.7 – 2.5kg / 3.5 – 5 lb pork |
| Seasoning | Salt, pepper, oregano, and cumin |
| Other ingredients | Onion, garlic, orange juice, lime juice, beer, salsa, jalapeno, chicken broth |
| Cooking time | 8 hours on low or 4-6 hours on high |
| Broiling time | 5 minutes or until crispy |
| Servings | 6-8 |
| Calories | 360-578 |
| Leftovers | Can be frozen |
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What You'll Learn
Choosing the right cut of pork
When it comes to choosing the right cut of pork for carnitas, there are a few key factors to consider. Firstly, carnitas is made by braising pork, usually in lard, broth, or stock, so you need a cut of meat that is suitable for braising. This means choosing a cut with a good amount of fat, as the fat will melt during the long cooking process, keeping the meat moist and adding flavour.
Secondly, carnitas are typically shredded, so you'll want a cut of pork that shreds easily. Tougher cuts of meat with connective tissues are ideal, as the long, slow cooking process will break down these tissues, resulting in tender, shreddable meat.
With these factors in mind, the best cut of pork for carnitas is generally agreed to be pork shoulder or pork butt. These cuts are from the same primal section of the pig and are known for their high fat content, making them perfect for braising and slow cooking. The pork shoulder, in particular, is praised for its affordability and ease of shredding.
When selecting your pork shoulder or butt, look for a well-marbled piece with good fat distribution. You can ask your butcher to help you select the right cut. Additionally, make sure to trim any excess fat before cooking, as this can be removed after cooking if desired.
While pork shoulder or butt is the ideal choice, it's worth noting that any part of the pig can be used for carnitas, and different cuts will give unique flavour profiles and textures. For example, pork belly is commonly used in Michoacan, where carnitas are traditionally made, and short ribs can also be used for added flavour.
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Seasoning and searing the meat
Carnitas is a Mexican dish that traditionally uses a "Boston butt" pork roast, which is braised or slow-cooked until tender. The pork is typically seasoned and seared before being slow-cooked, which adds flavour and helps to lock in the juices.
To season the meat, you can use a variety of spices and ingredients such as salt, pepper, oregano, and cumin. Some recipes also suggest using a rub of various seasonings, which can be adjusted according to the amount of meat being used. The pork shoulder should be rinsed and dried before being seasoned. Additionally, you can add ingredients like onion, garlic, orange juice, lime juice, and chicken broth to the crock pot, which will infuse flavour into the meat as it cooks.
When searing the meat, heat oil in a large pan over high heat. Add the seasoned pork and sear on each side until browned, which should take about 1-2 minutes per side. This process, known as braising, involves both searing the meat and cooking it in a liquid broth, helping to enhance the flavour and texture of the final dish.
After searing, transfer the pork to the crock pot and add the remaining ingredients. The crock pot will then slowly cook the meat, allowing the flavours to meld and the meat to become tender.
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Cooking time and temperature
The cooking time and temperature for carnitas in a crock pot depend on the amount of meat being cooked. For 1.7–2.5 kg / 3.5–5 lb of pork, cook for 8 hours on low heat. For 1–1.5 kg / 2–3 lb of pork, cook for 8 hours on low heat. For 1.5–3 kg / 3–6 lb of pork, follow the cooking time in the recipe. For 3–4 kg / 6–8 lb of pork, use a large oval slow cooker and cook for 12 hours on low heat.
For a crispier texture, some recipes recommend cooking the carnitas on high heat for 4-6 hours or until the pork is tender. This can be done in an oven at 475 degrees Fahrenheit after slow cooking the pork.
It is important to note that the cooking time may vary depending on the specific crock pot or slow cooker being used, as different models may have varying temperature settings and cooking intensities. It is always good to check the manufacturer's instructions or do a test run to determine the appropriate cooking time and temperature for your specific crock pot.
Additionally, the type of pork used can also affect the cooking time. Some recipes recommend using pork shoulder or pork butt with the skin removed but leaving some of the fat cap on, as the fat adds juiciness to the dish. However, it is important to trim off any excess fat before cooking, as it can be skimmed off later.
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Shredding the meat
Carnitas is a Mexican dish that literally translates to "little meats." It is traditionally made by braising or slow cooking pork until it is tender and can be easily shredded. The key to achieving the perfect carnitas texture is to cook the pork slowly until it is fall-apart tender. This can be done in a slow cooker, crock pot, pressure cooker, or oven.
Once the pork has reached the desired tenderness, it is removed from the cooker and shredded. This step is crucial in achieving the signature shredded meat consistency of carnitas. The meat can be shredded using two forks or by hand, depending on your preference. It is important to keep the cooking liquid, as this can be used to moisten the shredded pork and enhance its flavour.
After shredding the meat, it is placed back into the cooker or transferred to a baking sheet and broiled until crispy. This step adds a golden, crispy texture to the carnitas. The broiling process is essential in achieving the desired contrast between the tender, shredded meat and the crispy exterior.
The beauty of cooking carnitas in a crock pot is that it allows for a slow and gentle cooking process, resulting in tender and juicy meat. The crock pot's ability to maintain a constant temperature ensures that the pork cooks evenly and can be left unattended for extended periods. This makes it a convenient option for those who want to prepare a delicious meal without constant supervision.
Additionally, the crock pot's versatility allows for customisation of the carnitas recipe. By adding different ingredients and seasonings, such as garlic, lime juice, beer, orange juice, salsa, or chicken broth, you can create a unique flavour profile to suit your taste preferences. The crock pot's ability to infuse these flavours slowly into the meat results in a mouthwatering dish that is sure to impress.
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Adding toppings and serving
Carnitas is a Mexican dish that is typically served with warm flour or corn tortillas. You can also serve it with fresh chopped onion, cilantro, salsa, guacamole, avocado, Mexican rice, and refried pinto or black beans.
For a simple taco topping, consider fresh lime, fresh chopped onion, fresh cilantro, salsa, pico de gallo, avocado, or guacamole. You can also add a squeeze of fresh lime when serving to add a kick of tartness and balance out the other flavors.
If you're making burritos, try toppings like radishes, red onions, sour cream, cotija cheese, or lime. For a soup or chowder, add some fresh ingredients to top it off and create an all-star dish.
Carnitas can also be served as-is over cilantro-lime rice with a Mexican street corn salad on the side. For a heartier option, serve it with burrito bowls. Carnitas also make delicious barbecue pulled pork sandwiches, piled high with cool, creamy coleslaw and dill pickle slices.
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Frequently asked questions
You will need pork shoulder or pork butt, onion, garlic, orange juice, lime juice, chicken broth, salt, pepper, oregano, cumin, and optional ingredients like jalapeno, salsa, and beer.
It takes 8 hours to cook carnitas on low heat in a crock pot and 4-6 hours on high heat.
Rinse and dry the pork shoulder. Season with salt, pepper, oregano, and cumin. You can also sear the meat before adding it to the crock pot to lock in the juices.
Carnitas can be served in tacos, burritos, taco/burrito bowls, or soups. It can also be served with fresh lime, fresh chopped onion, fresh cilantro, salsa, pico de gallo, avocado, or guacamole.
