Leftover Turkey "Carnitas" Recipe (2024)

FAQs

How do you keep pork carnitas moist? ›

However, to make our carnitas recipe a little more home-friendly, we slow-cook our pork with a few aromatics and a few tablespoons of oil to keep it moist. Our method produces moist and tender pork that's not quite as rich as the traditional lard-cooked version but is still quite delicious.

Avocado tomatillo salsa is a nice addition to loaded carnitas tacos but it's great on burgers and sandwiches too. Boil 2 or 3 tomatillos with a bit of jalapeño and a clove of garlic. Drain, toss it in a food processor with an avocado and a big handful of cilantro. Blitz it all together.

I've made carnitas many times using a completely different method and it turned out pretty good. But it is important to note that the traditional way to make carnitas is by slow cooking it in lard. I think it also gives it a more authentic taste. Seasoning- Salt, Mexican oregano, cumin, & black pepper.

Reheating: To reheat pork loin, start by preheating the oven to 325. Then add some liquid to the baking dish like chicken broth, brush the pork with oil or melted butter to prevent it from drying out and warm it in the oven for about 20 minutes.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

Most Mexicans eat their carnitas in tacos, although this may vary depending on the state. What all Mexicans seem to agree on is that carnitas is better consumed with sauces and condiments. Cilantro, onion, cheese, lime and “pico de gallo” are some of the usual additions to your carnitas taco.

Here's everything you'll need to make these addictively delicious, easy carnitas tacos: Homemade Corn Tortillas (totally fine to use store bought).

Carnitas are a popular Mexican dish made with seasoned and slow-cooked pork, typically served in tacos, burritos, or on its own. If cooked and stored properly, carnitas can last for up to 4-5 days in the fridge.

The dish was considered a delicacy because it wasn't often that it could be made. While the food is easier to cook now, it is still considered a delicacy because of its long history in Mexico. Mexicans love carnitas so much that they incorporated them into other popular dishes, such as tortas ahogadas.

If you make the carnitas ahead of time and keep them refrigerated, you can totally eat this salad without heating up the pork.

Why do you put orange juice in carnitas? ›

The orange juice in the cooking liquid provides acidity that helps break down the meat so it's extra tender and juicy.

To assemble the tacos, warm or char a small tortilla and place a few pieces of carnitas on top. Add a dollop of guacamole, a few pickled red onions, chopped onions, jalapenos and a sprinkle of cilantro. Serve immediately.

To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).

Oven temps for perfect carnitas

For our carnitas, we want the temperature of the confit cooking fat to be about 200°F (93°C) or a little higher. At this temperature, we won't be drying out the surface of the meat cubes while we heat their centers.

Just go for water, then. Water and a touch of neutral flavoured vegetable oil or lard or suet if you have any of those. And don't overdo the water, just sprinkle a few spoonsful and keep the meat covered. Another alternative is to add a bit extra water and then cook off the water when you're ready to serve.

Your carnitas may have come out dry by using the wrong cut of pork or overcooking. Follow these tips to ensure moist and tender carnitas: Use **pork butt instead of pork shoulder. Pork butt has more fat marbling throughout the meat so it stays juicier during cooking, whereas leaner cuts easily become dry.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.