Cody Casey
Carnitas is a staple of Mexican cooking, directly translating to little meats. It is traditionally made by braising or slow cooking a Boston butt pork roast until tender and shreddable. This can be done in a crock pot, pressure cooker, instant pot, or oven. The recipe is simple: season the pork shoulder, sear it, and then slow cook it with the remaining ingredients for 8 hours. The meat is then removed and shredded, before being placed back into the crock pot for 30 minutes. It can be served in tacos, burritos, or bowls, with toppings such as lime, onion, cilantro, salsa, avocado, or guacamole.
| Characteristics | Values |
|---|---|
| Cookware | Crock-Pot, slow cooker, pressure cooker, instant pot, oven |
| Ingredients | Pork, onion, garlic, orange juice, lime juice, beer, salsa, jalapeno pepper, oregano, cumin, bay leaves, salt, pepper, olive oil, chicken broth |
| Seasoning | Rub ingredients onto the pork |
| Timing | 8 hours on low, 4-6 hours on high, or until tender |
| Serving suggestions | Tacos, burritos, taco/burrito bowls, soups, salads, quesadillas, sandwiches |
| Toppings | Lime, fresh chopped onion, cilantro, salsa, avocado, guacamole, sour cream, cotija cheese, radish, red onion, tortillas, pico de gallo |
| Nutrition (per serving) | Calories: 360-578kcal, Carbohydrates: 1.7-7g, Protein: 27-45g, Fat: 24-42g, Saturated Fat: 9-15g, Polyunsaturated Fat: 4.1-13g, Monounsaturated Fat: 19g, Cholesterol: 102-173mg, Sodium: 477-616mg, Sugar: 0.5-5g |
| Recipe notes | Searing the meat before slow cooking adds flavor and locks in juices. Traditional carnitas are cooked in lard, but healthier alternatives like olive oil can be used. |
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What You'll Learn
Choosing the right cut of meat
Carnitas is a Mexican dish that traditionally uses pork shoulder or pork butt, which is braised or slow-cooked until tender and shredded. The meat is then typically crisped up in the oven.
When choosing the right cut of meat for carnitas, it is important to select a cut that will withstand the long, slow cooking process and produce tender, shreddable pork. Tougher cuts of meat from the pig's shoulder, such as pork butt or Boston butt, are ideal. These cuts have more connective tissue and fat, which breaks down during slow cooking, resulting in juicy and tender meat. Pork shoulder is a great option as it is affordable, easy to find, and perfect for slow cooking.
It is recommended to trim any excess fat from the pork butt or shoulder before cooking. This helps to prevent the meat from becoming too greasy and allows for a better browning of the meat during the crisping process. Additionally, searing the meat before slow cooking adds flavour and locks in the juices, resulting in even more tender and juicy carnitas.
It is important to note that leaner cuts of pork, such as tenderloin, are not suitable for carnitas. Tenderloin will dry out during the long cooking process and does not shred easily. Therefore, selecting the right cut of meat is crucial to achieving the desired texture and flavour for this dish.
In summary, when making carnitas in a crock pot, choose either pork shoulder or pork butt, trim any excess fat, and consider searing the meat before slow cooking for added flavour and juiciness. Avoid using leaner cuts like tenderloin, as they will not produce the desired tender and shreddable texture. With the right cut of meat and cooking techniques, you'll be well on your way to creating delicious and authentic carnitas.
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Seasoning and searing the meat
Carnitas is a Mexican dish that traditionally uses lard to cook the pork slowly. However, this recipe is healthier and uses olive oil instead. The first step to making carnitas in a crock pot is to season and sear the meat.
Start by rinsing and drying the pork shoulder with paper towels. Then, season the meat. A simple seasoning mix includes salt, pepper, oregano, and cumin. You can also add a rub with your choice of spices. Massage the seasoning into the meat, making sure it is evenly coated.
Next, 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. Searing the meat adds flavour and locks in the juices, making the carnitas taste even better.
Once the pork is seared, it is ready to be transferred to the crock pot with the remaining ingredients.
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Cooking time and temperature
The cooking time and temperature for carnitas in a crock pot vary depending on the desired level of doneness and the specific crock pot model. However, there are some general guidelines that can be followed.
Firstly, it is recommended to sear the pork before adding it to the crock pot. This adds flavour and locks in the juices, resulting in juicier and more flavourful carnitas. To sear the pork, heat some oil in a large pan over high heat. Add the pork and sear for about 1-2 minutes on each side until browned.
For cooking the carnitas in the crock pot, there are typically two settings: low and high. On the low setting, cook the carnitas for 8 hours or until the pork is tender. If using the high setting, cook for 4-6 hours or until the pork is tender. It's important to note that the cooking time may vary slightly depending on the size and type of pork used.
Once the carnitas are cooked in the crock pot, it's time to shred the meat. Remove the pork from the crock pot and use two forks to shred it. Place the shredded pork back into the crock pot and let it sit for about 30 minutes so that it can absorb the juices.
After the meat has absorbed the juices, it's time to crisp it up. Transfer the shredded pork to a baking sheet and broil for about 5 minutes or until crispy. This step is essential in achieving the signature crispy texture of carnitas.
By following these cooking times and temperatures, you'll be able to create delicious, tender, and crispy carnitas in your crock pot.
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Shredding and serving the carnitas
Shredding and serving carnitas is a simple process. Once the pork is tender, remove it from the slow cooker and shred it with two forks. Place the shredded pork back into the slow cooker and let it sit for about 30 minutes so that it can absorb the juices. Then, transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
You can serve carnitas with warm flour or corn tortillas, fresh chopped onion, cilantro, salsa, and a wedge of lime. For a heartier meal, serve it with Mexican rice, refried pinto or black beans, and avocado or guacamole. If you're looking for something different, try carnitas in tacos, burritos, taco/burrito bowls, soup, or chowder. You can also use carnitas as a filling for quesadillas or as a topping for salads.
Some extra toppings and sides to serve with carnitas include radishes, red onions, sour cream, cotija cheese, and pico de gallo.
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Storing and reheating leftovers
Storing Leftovers:
- Refrigeration: Store your leftover carnitas in an airtight container in the refrigerator. It will stay fresh for up to 3 to 5 days. Keep the pork and its juices separate, and don't pan-fry the meat before storing it.
- Freezer Storage: You can also freeze leftover carnitas for up to 3 months. Place the pork in containers or bags and put the juices in a ziplock bag inside the same container. This way, you can gently reheat the juices and drizzle them over the pork when you're ready to enjoy your leftovers.
Reheating Leftovers:
- Re-Crisping: To restore the crispy texture of your carnitas, re-broil them in the oven for a few minutes. Alternatively, heat them in a skillet with a drizzle of olive oil. Don't forget to save those drippings from the initial cooking process to keep the meat juicy and tender when reheating.
- Thawing Frozen Leftovers: If you've frozen your carnitas, let them thaw completely before reheating. Then, follow the same re-crisping methods mentioned above.
With proper storage and reheating techniques, you can enjoy your crockpot carnitas leftovers for several days or even months, making the most of this delicious and convenient meal.
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Frequently asked questions
You will need pork shoulder or butt, onion, garlic, orange juice, lime juice, and salsa. You can also add jalapeño, oregano, cumin, chicken broth, beer, and bay leaves.
It takes 8 hours to cook carnitas on low heat or 4-6 hours on high heat.
First, pat the pork dry and season it with salt, pepper, oregano, and cumin. Then, place the pork in the crock pot with the remaining ingredients. After cooking, shred the meat and crisp it up in the oven.
Carnitas can be served in tacos, burritos, taco/burrito bowls, or soups. It can also be served with fresh lime, onion, cilantro, salsa, avocado, or guacamole.
