Carnitas is a delicious Mexican pork dish that is made by simmering or braising pork in oil or lard until it becomes melt-in-your-mouth tender. The pork is then shredded or chopped into bite-sized pieces and served as a taco or burrito filling, in soups and stews, or simply on its own with warm tortillas and various salsas and toppings. But what exactly is the cut of meat used to make authentic carnitas? Let’s take a closer look at the origins and traditional preparations of carnitas to understand what kind of meat makes the best carnitas.
What Cut of Meat is Traditionally Used for Carnitas?
Authentic carnitas are made using pork shoulder, also known as Boston butt or pork butt. This is an inexpensive, well-marbled cut that comes from the upper part of the front leg of the pig. It contains a good ratio of fat to lean meat, which is important for producing tender, juicy carnitas. The fat also helps to keep the meat moist during the long simmering process.
Some other names for pork shoulder include picnic shoulder, picnic roast, and pork shoulder arm roast. All of these names refer to the same cut of meat from the upper part of the front leg. This is an ideal choice for slow cooking methods like braising, stewing, or making carnitas.
Why Pork Shoulder is the Best Cut for Carnitas
Here are some of the reasons why pork shoulder is perfectly suited for making tender, flavorful carnitas:
- It has an abundant amount of fat and connective tissue. These melt away during the cooking process, keeping the meat moist and resulting in very tender and juicy meat.
- The marbling provides plenty of pork flavor.
- It’s an inexpensive cut, making carnitas an economical and accessible dish.
- Pork shoulder roast has a good meat-to-bone ratio, offering a lot of meat compared to waste.
- The fat cap on top helps keep the meat insulated and moist during braising.
- It holds up well to extended cooking times without drying out.
- When properly cooked, the pork shreds easily for making carnitas.
Other Cuts of Pork Sometimes Used for Carnitas
While pork shoulder is the traditional and most common cut used for carnitas, cooks sometimes use other cuts of pork as well. Here are a few other options:
Pork Butt
Pork butt, also known as Boston butt, comes from the upper part of the shoulder, near the neck. It contains a significant amount of connective tissue and fat, which makes it suitable for carnitas, though it may have slightly less marbling than a pork shoulder roast.
Picnic Ham
A picnic ham comes from the lower portion of a pork shoulder. It contains a good amount of fat and connective tissue. You may need to cook it a bit longer than a pork butt to make the meat tender.
Pork Belly
Pork belly has very high fat content with collagen and skin. It can be used to make carnitas but will have a richer flavor. The skin should be removed after cooking.
Pork Shanks
Pork shanks come from the leg and contain lots of collagen for tenderness. They work well for carnitas but require extra cooking time to become tender.
Pork Spareribs
Meaty spareribs can also be cooked low and slow until tender, then removed from the bone and shredded or chopped for carnitas. This imparts great pork flavor.
How to Cook Carnitas Made with Pork Shoulder
Now that we know pork shoulder is the preferred cut for carnitas, let’s look at how to cook it for tender, flavorful results:
Ingredients
- 1 (3-5 lbs) bone-in pork shoulder roast
- 1 onion, roughly chopped
- 5 cloves garlic, peeled and smashed
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 bay leaves
- Salt and pepper to taste
- 1 cup lard or vegetable oil
- Juice of 1 lime
- Corn tortillas and desired toppings for serving
Instructions
- Pat pork shoulder dry and season all over with salt and pepper.
- Heat lard or oil in a large Dutch oven or heavy pot over medium-high heat. Brown the pork shoulder for 2-3 minutes per side.
- Reduce heat to low. Add onions, garlic, oregano, cumin and bay leaves. Cook for 5 minutes, stirring frequently.
- Add enough water to come 1 inch up the sides of the pork. Bring to a gentle simmer.
- Cover and cook for 3-4 hours, turning pork every hour, until extremely tender.
- Remove pork from pot and set aside until cool enough to handle. Discard bay leaves.
- Using two forks, shred the pork into bite-sized pieces, discarding excess fat and bones.
- Strain braising liquid through a mesh sieve into a measuring cup. Skim off excess fat. Add enough fresh water to make 1 cup total.
- Return shredded pork and 1 cup braising liquid to pot. Cook over medium heat until liquid is mostly absorbed, about 5 minutes.
- Remove from heat. Stir in lime juice and add salt to taste.
- Serve carnitas with warm corn tortillas and desired toppings.
Tips for the Best Carnitas
- Choose a Boston butt or picnic shoulder with lots of marbling for moisture and flavor.
- Browning the meat first enhances flavor from the Maillard reaction.
- Simmer low and slow to properly break down connective tissue.
- Shred by hand for the perfect tender, stringy texture.
- Finish by crisping some of the carnitas in a hot skillet to add texture.
- Serve with homemade salsa, guacamole, cilantro, lime wedges, and warm tortillas.
The History and Origins of Carnitas
To fully understand what makes carnitas so special, it helps to know a little bit about their origins and history. Here’s a quick look at how carnitas came to be:
Origins in Michoacán, Mexico
Carnitas originate in the central Mexican state of Michoacán. The name comes from the Spanish word “carne” meaning meat. Adding the “ita” suffix indicates the meat is small or shredded.
The exact town of creation is unknown, but some possibilities include La Piedad, Yurécuaro, Cotija, or Tingambato. Michoacán was known for raising pigs and using lard in cooking. The abundance of lard made pork shoulder an obvious choice.
A Traditional Cooking Method
The traditional way of cooking carnitas was in copper kettles or pots over an open fire. Pork shoulder was simmered in lard for hours until extremely tender. This cooking method spread across central Mexico.
Popularity Grows Regionally
In the early 1900s, carnitas became popular in the neighboring state of Jalisco. The city of Guadalajara became known for its carnitas recipes.
By the 1960s-70s, carnitas were well-established as a favorite street food and celebration dish across Mexico. They were sold by food carts and small family-run restaurants.
Modern Popularity in Mexico and Abroad
Today, carnitas are beloved across all of Mexico and very popular in Mexican restaurants worldwide. While cooking methods have modernized, pork shoulder remains the standard meat.
Their popularity has spread while staying true to the dish’s humble roots and origins. A perfect batch of tender, juicy carnitas is a culinary delight!
Common Myths and Questions About Carnitas
There are a few common myths and questions that come up around carnitas. Here are some truths behind the myths:
Myth: Carnitas must be fried.
Truth: Frying is not required! Traditionally they are braised in lard or oil.
Myth: You must use a slow cooker.
Truth: Carnitas can be made in a slow cooker but they are traditionally simmered on the stovetop.
Myth: They were invented in California.
Truth: Carnitas originated in Michoacán, Mexico. Modern California cooking has put its own spin on them.
Question: Can you make them in an Instant Pot or pressure cooker?
Answer: Yes! A pressure cooker can tenderize the meat in a shorter time. Adjust the cooking time as needed.
Question: Is it ok to use a pork loin?
Answer: Pork loin is very lean and will likely result in dry carnitas. Go for a well-marbled shoulder cut.
Question: How long can cooked carnitas be stored?
Answer: Store carnitas for up to 4 days refrigerated or up to 4 months in the freezer. Reheat gently before serving.
Similar Pork Dishes from Around the World
Carnitas aren’t the only pork dish with delicious shredded or chopped meat. Here are some similar pork dishes from around the world:
| Dish Name | Region | Description |
|---|---|---|
| Ropa Vieja | Cuba | Shredded flank steak stewed in a tomato-based sauce. |
| Pulled Pork | American South | Pork shoulder smoked low and slow then pulled or chopped. |
| Mojo Pork | Cuba | A garlicky, citrusy marinated pork. |
| Lu Rou Fan | Taiwan | Braised, minced pork served over rice. |
| Khao Kha Muu | Thailand | Pork leg stewed with spices and served with rice. |
| Ma Po Tofu | China | Spicy ground pork with tofu. |
A World of Delightful Porky Goodness
As you can see, cultures worldwide have found amazing ways to cook down pork until meltingly tender and flavorful. There’s clearly something irresistible about succulent, shredded pork!
Recap: What Kind of Meat is Used for Carnitas
To summarize, authentic carnitas must be made from pork shoulder, also known as Boston butt or pork butt. This cut comes from the upper shoulder of the pig.
It contains the perfect ratio of fat to lean meat along with plenty of connective tissue. These qualities allow the pork to cook down into tender, juicy carnitas over a long braise.
While other cuts like picnic ham or ribs can work, pork shoulder remains the standard. When slowly cooked in lard or oil until fall-apart tender, then shredded by hand, you end up with the perfect carnitas texture.
Carnitas originated centuries ago in the Mexican state of Michoacán. Their popularity has now spread across Mexico and the world. But discerning cooks still use the proper pork shoulder cut to achieve authentic, mouthwatering carnitas.
Conclusion
Carnitas hold a special place in Mexican cuisine, thanks to their irresistible flavor, texture, and versatility. Now that you know how to make them properly with pork shoulder, you can enjoy restaurant-quality carnitas at home!
Use high-quality ingredients, allow plenty of time for slow simmering, and shred the meat by hand for authentic results. Serve your carnitas in tacos, tortas, burritos, soups, or on their own with all the classic toppings.
Making carnitas is a labor of love but well worth the effort. Just be prepared for friends and family to start requesting you make them on a regular basis!