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Best Meat for Carnitas: What Cut to Choose
Buy Boston butt. The marbling melts, the connective tissue softens over a long braise, and the chunks brown at the edges afterward.…
Carnitas
Guides in Carnitas
Types of Carnitas You Should Know About
The word carnitas gets stretched a lot. At a taqueria counter you order by cut, in a recipe you pick a pot,…
The Best Carnitas Seasoning for Bold Taste
For most kitchens, the best carnitas seasoning is a homemade dry blend of ground cumin, Mexican oregano, garlic, chile and salt. You…
Carnitas vs Carne Asada: A Meaty Showdown
Put a plate of each in front of someone and the difference is obvious before they take a bite. One has crisp,…
Carnitas vs Barbacoa: What’s the Difference?
The word barbacoa names a method, not an animal, and that is where most of the mix-up with carnitas starts. In Hidalgo…
What to Serve With Carnitas: Perfect Pairings
Most carnitas plates go wrong by adding more richness. The pork is shoulder braised in lard and fried until the edges crisp,…
How to Make Carnitas Crispy Every Time
Crispy carnitas need a second cook after the braise. Drain the pork and dry it off, then spread it in a single…
Carnitas Taco Toppings That Add Big Flavor
Carnitas is pork cooked in its own fat until it’s tender inside and crisp at the edges, and that much richness gets…
Carnitas vs Steak: Which Taco Fills Best?
Carnitas takes most of an afternoon. A steak for tacos is off the grill a few minutes after it hits the heat.…
How to Reheat Carnitas Without Drying Them Out
Cold carnitas are clumpy, with the fat set hard around the pork. Warm them covered with a splash of broth so everything…
Carnitas vs Al Pastor: Which One Wins?
Order at a taqueria without glancing at what’s cooking behind the counter and the two pork tacos can look almost identical. Same…
Carnitas vs Birria: Flavor and Texture Compared
Ask ten people at a taco counter what separates carnitas from birria and most will say pork versus beef. That’s partly right…