Carnitas is a classic Mexican pork dish that involves slowly braising or roasting pork in fat until it becomes incredibly tender and juicy. When done right, carnitas should be succulent and moist with a slight crispiness on the edges. However, it can be easy to dry out carnitas while cooking. The key to keeping carnitas moist and flavorful is using the right cut of pork, cooking it properly, and storing and serving it the right way.
Use the Right Cut of Pork
The traditional cut of pork used for carnitas is Boston butt, also known as pork shoulder. This is a fatty, marbled cut that becomes meltingly tender when braised or roasted slowly over low heat. The intramuscular fat keeps the meat moist and adds flavor. Other good options are pork picnic shoulder or pork belly. Avoid lean cuts like pork loin or tenderloin, which will likely dry out.
Best Cuts for Moist Carnitas:
- Boston butt / Pork shoulder
- Pork picnic shoulder
- Pork belly
Season Well
In addition to choosing a well-marbled cut, seasoning the pork properly helps keep carnitas juicy. Salt helps the meat retain moisture, while acidic ingredients like lime juice tenderize the meat. Other moisturizing seasonings include:
- Onion
- Garlic
- Orange juice
- Beer or wine
A basic carnitas seasoning includes:
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1 orange, juiced
- 3 cloves garlic, minced
- 1 onion, quartered
The salt penetrates the meat, the acid tenderizes it, and the spices add lots of flavor.
Brown the Meat
Browning the pork before braising or roasting helps create a delicious crust on the exterior of the carnitas while sealing in the juices. To brown properly:
- Pat pork dry and season all over
- Heat 1-2 Tbsp oil in a large pan over medium-high heat
- Add pork and cook undisturbed for 3-5 minutes per side
This caramelization adds rich flavor and gives the pork a nice texture.
Cook Low and Slow
Once the pork is nicely browned, the key is to let it cook gently in fat over low heat. This allows the intramuscular fat to melt slowly and keep the meat juicy. There are a few methods for cooking carnitas low and slow:
Braising:
- Add braising liquid like broth, beer, orange juice
- Cover and cook at 300°F for 2-3 hours until fork tender
Roasting:
- Place in roasting pan and cover with fat (lard, oil)
- Cook at 300°F for 2-3 hours, basting frequently
Slow Cooker:
- Cook on low heat for 6-8 hours
- Can add liquid like broth or orange juice
Avoid cooking carnitas over high heat, which causes the pork to dry out. Low and slow is key.
Rest and Crisp
After the carnitas are fall-apart tender, there are two final steps for perfect moist and crispy texture:
Rest:
- Remove pork from cooking liquid
- Let rest 10 minutes so juices redistribute
Crisp:
- Heat skillet with oil over medium-high heat
- Add carnitas pieces and fry 1-2 minutes to crisp exterior
This helps lock in the moisture while adding delicious crispy bits.
Store Properly
To keep leftover carnitas moist and flavorful:
- Let cool and store in an airtight container
- Cover with a bit of the cooking fat or liquid
- Refrigerate up to 4 days
The fat creates a protective seal to prevent drying out. You can also freeze carnitas for 2-3 months.
Reheat Carefully
To reheat leftover carnitas:
- In a skillet over medium-low heat with a bit of oil
- Cover with foil and place in a 300°F oven until heated through
- In the microwave, covered, with splash of broth
Avoid simply microwaving the carnitas uncovered, which can make them dry. Gently reheating ensures tender, moist carnitas.
Conclusion
With the right cut of pork, proper seasoning and cooking techniques, resting, crisping, and appropriate storage and reheating, you can enjoy perfectly moist and flavorful carnitas every time. The keys are using well-marbled pork, braising or roasting over low heat, allowing the meat to rest before crisping up the exterior, storing in fat or liquid, and gently reheating any leftovers. Follow these tips and your carnitas will be tender, juicy and delicious.
| Step | Instructions |
|---|---|
| 1 | Use well-marbled cut like pork shoulder |
| 2 | Season all over with salt, acid, spices |
| 3 | Brown pork pieces to seal in juices |
| 4 | Braise, roast or slow cook at 300°F for 2-3 hours |
| 5 | Let pork rest before crisping up exterior in skillet |
| 6 | Store in liquid or fat in airtight container, refrigerate up to 4 days |
| 7 | Reheat gently in skillet, oven or microwave |
Other Tips for Moist Carnitas
- Use a meat thermometer and cook until pork reaches 195°F-205°F
- Add acidic ingredients like lime or orange juice
- Include onions, garlic, beer or wine in braising liquid
- Chop or shred carnitas before crisping for more surface area
- Stir frequently during reheating
- Add fresh chopped cilantro before serving
Carnitas is all about savoring tender, juicy pork that pulls apart easily and has crispy bits. Follow this advice and you’ll have flavorful carnitas the whole family will love.