Pork carnitas is a delicious Mexican dish made by braising or slow cooking pork in fat or oil until it becomes meltingly tender. The pork is then shredded and often crisped back up in the fat to give it a delicious crispy exterior and tender, juicy interior. But with so many different cuts of pork to choose from, it can be difficult to know which one works best for making carnitas. The cut you choose affects texture, flavor, fat content and more. Let’s take a look at the most common cuts used for carnitas and the pros and cons of each to help you determine the right one for your recipe.
What Are Pork Carnitas?
Carnitas translates to “little meats” in Spanish and originated in the Mexican state of Michoacán. It’s made by slowly braising or simmering seasoned pork in lard, oil or other fats until extremely tender and juicy. The melted fat bastes the meat as it cooks, keeping it moist and adding rich, savory flavor.
Once cooked, the pork is shredded into bite-sized pieces and the crispy, browned edges are mixed back in for delicious texture. It’s often served in tortillas, tacos, burritos or bowls and topped with lime, onion, cilantro and salsa.
Traditionally, carnitas uses the whole pig – everything from the pork shoulder to the trotters. The long, slow cooking tenderizes the less desirable cuts. But for home cooking, most people opt for more manageable cuts from the shoulder, ribs, loin or leg.
Shoulder
Pork shoulder, also called pork butt or Boston butt, is the most common and traditional choice for carnitas. It comes from the upper part of the front leg of the pig.
Pros:
- Contains a good amount of fat, which is necessary for carnitas
- Very inexpensive compared to other cuts
- Flavorful and juicy when slow cooked
- Produces tender, shred-able meat
Cons:
- Can take a long time to cook through
- Contains a lot of connective tissue, which must break down
- Can dry out if not cooked correctly
Pork shoulder is the classic choice because it has the perfect balance of meat and fat needed for moist, tender carnitas with crispy bits. Look for a bone-in shoulder cut or boneless Boston butt.
How to Cook Shoulder for Carnitas
– Trim off excess fat and cube or slice the meat into 2-inch chunks
– Season generously with salt, pepper, cumin, oregano, garlic and citrus
– Slow cook or braise in lard, oil or other fat for 3-4 hours until fall-apart tender
– Shred meat and mix with crispy browned edges
Pork Ribs
Meaty pork spareribs or baby back ribs also work beautifully for carnitas. They have similar fat content and flavor to pork shoulder.
Pros:
- Naturally well-marbled with fat throughout
- Tons of rich, porky flavor
- The ribs bones keep meat moist during cooking
- Easy to shred once cooked
Cons:
- More expensive than shoulder
- Can take even longer to become tender – 4+ hours
- More wastage compared to other cuts
For carnitas, it works best to cut ribs into individual bones first so the pieces will cook evenly. Add plenty of seasoning too.
How to Cook Ribs for Carnitas
– Cut ribs into 2-3 inch sections
– Generously season with salt, pepper and Mexican spices
– Slow cook in fat for at least 4 hours until bone pulls out clean
– Remove bones and shred meat
Pork Loin
Pork loin comes from the back of the pig. It’s a leaner cut that still works for carnitas with some modifications.
Pros:
- Very tender and easy to cook
- Mild flavor works well with lots of seasoning
- Low fat content compared to other cuts
- Inexpensive and readily available
Cons:
- Extremely lean, so can dry out
- Less fat = less flavor
- Not as traditional for carnitas
Because pork loin is so lean, it’s important to supplement with extra oil or lard while cooking carnitas. Cutting it into small pieces will also help it cook up juicier.
How to Cook Loin for Carnitas
– Cut pork loin into 1-inch pieces
– Season all over with Mexican spices, salt and pepper
– Brown meat on all sides in hot oil or lard
– Add extra fat and broth, simmer for 2 hours until tender
– Shred pork
Pork Leg (Ham)
The rear leg of the pig offers another good option. Pork leg is sold whole as fresh ham or cut into specific roasts like sirloin tip.
Pros:
- Richer flavor than loin
- Higher fat content than loin
- Roasts have good marbling
- Lower cost than loin or ribs
Cons:
- Can be tougher than other cuts
- Needs longer cooking time to break down tissue
- Fresh hams are very large
For carnitas, choose a manageable size roast from the leg and cook low and slow until meltingly tender. This allows time for the fat and connective tissue to break down.
How to Cook Pork Leg for Carnitas
– Choose a 3-4 lb roast like sirloin tip
– Cut meat into 2-inch chunks
– Season all over with Mexican spices, salt and pepper
– Braise in fat and broth for 3+ hours until fall apart tender
– Shred pork
Side Pork (Pork Belly)
| Cut | Pros | Cons |
|---|---|---|
| Pork Shoulder | Good fat content Juicy and flavorful Inexpensive |
Long cook time Contains lots of connective tissue |
| Pork Ribs | Naturally well-marbled Tons of rich pork flavor |
More expensive Very long cook time |
| Pork Loin | Very tender Mild flavor good for seasoning |
Extremely lean Lower fat = less flavor |
| Pork Leg | Rich flavor Good fat content |
Can be tough Needs long cooking time |
Conclusion
The best cut of pork for carnitas will depend on your preferences about richness and cook time. Traditional Mexican carnitas calls for fatty, well-marbled cuts like pork shoulder or ribs. This allows the meat to braise up tender and juicy in its own fat while developing deep, porky flavor.
However, leaner cuts like pork loin or leg can also work well. They just require some modifications like cutting into small pieces, adding extra fat, and increasing cook time. Keep seasoning bold to amp up the flavor.
Whichever you choose, cooking your carnitas low and slow is the key for melt-in-your mouth texture. Once shredded and crisped, carnitas made from any cut of pork will give you juicy, rich and flavorful results. Enjoy it in tacos, burritos, enchiladas or just on its own!