Pull pork, or Pork Carnitas, is made with citrus and spices that give the pork a lot of flavor. For a quick dinner, make pork carnitas tacos, or put it in a burrito bowl for an easy lunch.
Check out my beef barbacoa or slow cooker pulled pork for more taco ideas. They will make taco night more interesting.
You will love this Pork Carnitas recipe! It’s based on Mexican food and tastes so good you won’t believe it! Pork tenderloin is seasoned with salt and pepper, brown sugar, chili powder, orange juice, lime juice, and more. To summarize, these crispy, juicy pork shreds are sweet, a tad tangy, a little spicy, and 200% delicious. Yes, that’s double delicious.
Most of the time, when I make pork carnitas, I make tacos with the meat wrapped in soft flour tortillas. They are unbelievable – no words can describe the incredible flavors and textures. And when you pile some sour cream, sliced avocado, and diced tomatoes on top? Flavor. Explosion. Pork carnitas is also great in burrito bowls, regular burritos, salads, etc. No matter what you use, as long as you enjoy the deliciousness! If you don’t like pork, try my Instant Pot Chicken Carnitas instead!
Carnitas is basically shredded or pulled pork. Because we want it done quickly and now, the pork is cut up into small pieces. The pork is marinated or braised with spices, which makes it tender, juicy, and flavorful shreds or chunks of meat. This dish is usually made with pork shoulder or pork butt, but today we’re going to use pork tenderloin because it’s easier to prepare.
Carnitas is a popular Mexican pork dish made by braising seasoned pork in fat until tender and crispy Traditionally, carnitas calls for pork shoulder or butt due to the high fat content. But can you use leaner pork chops to make carnitas instead?
As a home cook and carnitas lover, I was curious to find out. Pork chops cook quicker and are easy to find at the grocery store. But with less fat, could they still make tasty carnitas? I decided to test it out.
In this article I’ll share my experience making carnitas with pork chops, including
- How pork chops compare to other carnitas cuts
- Tips for choosing the right pork chops
- Step-by-step method for pork chop carnitas
- How the end result tasted compared to traditional
- Whether pork chops are a viable shortcut for carnitas
Let’s dive in and see if this substitution is worth trying in your own kitchen!
Comparing Pork Cuts for Carnitas
First, it’s helpful to understand how pork chops differ from the usual cuts used for carnitas.
Carnitas is typically made with pork shoulder or butt. These cuts come from the upper front leg of the pig. The meat stays tender and juicy during slow braising thanks to the high fat content.
Pork chops come from the loin, which runs down the back. This area gets more exercise, so the meat is leaner. Chops have less marbling and connective tissue.
Other key differences:
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Cook time: Pork shoulder/butt takes 4+ hours to break down. Chops cook faster in about 1 hour.
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Flavor: Fattier shoulder has richer, deeper pork flavor. Chops are milder.
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Texture: Shoulder gets fall-apart tender. Chops can dry out if overcooked.
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Cost: Shoulder is one of the cheaper cuts. Pork chops cost more per pound.
Knowing these contrasts, I adjusted my technique to suit the leaner chops when making carnitas.
Choosing the Right Pork Chops
Not all pork chops are created equal. To end up with tender, flavorful carnitas, look for:
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Bone-in – The bone adds moisture during cooking. Go for center-cut chops with a T-shaped bone.
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Well-marbled – Striations of fat keep the meat from drying out.
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1-inch thick – Thinner chops overcook too quickly. Go for at least 1-inch thickness.
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Untrimmed – Leave excess fat intact to baste the meat. Trim after if needed.
Focusing on these characteristics helps ensure the chops can handle the long cooking time and develop deep flavor.
Step-By-Step: Making Carnitas with Pork Chops
With proper pork chops in hand, it was time to try making carnitas! I followed my usual carnitas seasoning and method, simply swapping in chopped pork chops.
Ingredients:
- 2 lbs bone-in, well-marbled pork chops (1-inch thick)
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup orange juice
- 1 lime, juiced
- Corn tortillas, avocado, cilantro etc. for serving
Instructions:
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Cut pork chops into 1-inch pieces, leaving fat intact. Season all over with salt and pepper.
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Heat oil in a large skillet over medium-high heat. Brown pork pieces on all sides, 5-7 minutes total.
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Transfer pork to a plate. Cook onion in the drippings until soft, 3-4 minutes.
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Add garlic and cook 1 minute more. Return pork to the skillet.
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Add oregano, cumin, chili powder and stir to coat pork. Add orange juice and simmer 20-30 minutes until very tender.
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Stir in lime juice and cook 2 minutes more.
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Broil pork 5 minutes to crisp up edges.
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Serve carnitas in warmed tortillas with desired toppings.
The method was basically the same as I’d use for shoulder. The main tweak was reducing the simmering time significantly since the chops cooked faster.
After broiling to crisp it up, it was time for the all-important taste test!
The Verdict: How Pork Chops Compared to Traditional Carnitas
Biting into the finished pork chop carnitas taco, the flavors and textures were remarkably similar to classic carnitas:
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The pork was fall-apart tender after 30 minutes of simmering. The bone and fat kept it moist.
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Searing developed nice crispiness when broiled.
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The citrus, spices, and drippings combined for full carnitas flavor.
The only noticeable difference was the pork itself had a bit less rich, fatty taste compared to versions made with shoulder. But the other components still made it deeply flavored and enjoyable.
While I still prefer fattier pork shoulder for the best carnitas, I was impressed with how tasty and tender the leaner chops turned out. Choosing the right cut paid off.
The Verdict: Are Pork Chops a Viable Carnitas Shortcut?
Based on my testing, I can confidently say that yes, you can absolutely use pork chops to make delicious carnitas at home!
The keys are choosing bone-in, well-marbled chops and adjusting cook times as needed. Enhance flavor with a zesty marinade.
Compared to shoulder, advantages of using chops include:
- Quick cooking – Makes carnitas doable for a weeknight dinner
- Milder taste – Appeals to those who find shoulder too rich
- Lower fat – Healthier than shoulder’s high fat content
While my preference is still pork shoulder for maximum flavor and texture, pork chops are a handy shortcut for weeknight carnitas. With the right chops and cooking method, you can make an authentic carnitas feast with lesser-used cuts.
So go ahead and give pork chops a try next time carnitas is on the menu! Follow the tips above for selecting and preparing the chops. With a flavorful marinade, even this leaner cut can produce crazy delicious carnitas that are perfect stuffed in tacos, burritos or served over rice.
How to Make Carnitas Tacos
You can make these carnitas pork tacos in less than 30 minutes, and everyone will love them.
- Spice up the Pork: Cut the pork tenderloin into pieces and sprinkle it with salt and pepper. Set it aside.
- To cook the onion, put a large skillet over medium-high heat and add the olive oil. Add onions to the oil and cook for 2 minutes. Add the garlic and stir it in. Cook for 15 seconds, or until it smells good.
- Put the pork in the pan and season it with cumin, chili powder, and brown sugar. For about 10 minutes, or until the pork is cooked all the way through, keep stirring.
- Add orange juice and stir. Keep stirring and scraping the pan’s bottom to get rid of the browned bits. After you add the lime juice, cook for two more minutes. Remove from heat. Taste for salt and pepper and adjust accordingly.
- What If I Don’t Have Pork Tenderloin? That’s alright. You can use any cut of pork, not just pork shoulder (butt). Remember that if you don’t use pork tenderloin, you may need to change the cooking time depending on the cut of pork.
- Don’t Overcook the Pork. It’s easy to say, but not always easy to do! The pork should be juicy and tender, not tough and dry. In order to know if the pork is done, you should use a meat thermometer and make sure it reaches 145˺F.
- Alternative Cooking Methods. Put all of the spices on the pork tenderloin before you cut it up into small pieces. Cook until it’s done. Then, use two forks or a knife to shred the pork, and put it back in the pan to cook in the orange juice as directed.
When you stuff carnitas pork tacos with diced tomatoes, avocado slices, corn kernels, salsa, and sour cream, they taste great. You can do virtually the same thing but in burrito form.
If you want to keep things simple, put your tasty pork shreds on top of brown or white rice. Quinoa will work, too. You can also keep things simple by adding the pork carnitas to a simple cobb salad. You can also make a bed of lettuce, dice up some extra vegetables, and add the pork. That’s it! You’re ready for lunch or dinner. A pulled pork quesadilla? Yes, please! Cheesy shredded pork is so, so good.
How to Store, Freeze, and Reheat Leftovers
Leftover pork carnitas can be kept in the fridge for three to four days or frozen for two to three months. Thaw in the fridge overnight and then reheat.
To reheat, put the pork back in the skillet on the stovetop over medium heat. Cook until warmed through. You may need to add a little extra liquid – possibly some orange juice or some cooking oil.
Absolutely! Follow the recipe, and use ground pork instead of pork tenderloin.
You can use lemon juice instead of lime juice, but keep in mind that the taste will be a little different because lemon and lime have different tastes.
Pork carnitas are served in warm tortillas accompanied by salsa, cilantro, chopped onions, and guacamole. You can also serve carnitas in a burrito bowl with fiesta rice or as a topping for salads. I will sometimes serve them alongside sweet potato wedges and tomatillo salsa.
Adding orange juice to the liquid for carnitas makes the pork more tender because the acidity helps soften the meat, add flavor, and make it more juicy.
Easy Carnitas | Basics with Babish
FAQ
Can you shred pork from pork chops?
What cuts of meat can you use for carnitas?
Can you use any cut of pork for pulled pork?
What are the best carnitas for a pork roast?
Carnita seasonings – Salt, black pepper, and dried oregano make a simple and delicious seasoning. Onion and Garlic – add rich flavor to the broth. Lime juice and Orange juice – add bright flavor and keep the carnitas from feeling too greasy. The acidity also helps to tenderize the pork roast. This is the key to the best carnitas.
Can you make carnitas with pork shoulder?
Cut into bite-size pieces. Although a mix of pork shoulder, leg, and skin is recommended, you can still make these carnitas with just pork shoulder. You can use Mexican sea salt in place of the kosher salt; you will need 1 ounce.
How do you cook pork loin carnitas?
Making Pork Loin Carnitas is a great way to use up a pork loin. The leaner cut of meat gets fall-apart tender in a spicy and savory braising liquid. Preheat the oven to 350°F. Season the pork all over with the salt. Heat the olive oil in a large Dutch oven or skillet over a burner turned to medium-high heat.
What makes a good Carnita?
Lime juice and Orange juice – add bright flavor and keep the carnitas from feeling too greasy. The acidity also helps to tenderize the pork roast. This is the key to the best carnitas. Bay leaves – If you don’t have bay leaves on hand, you can skip them, but just as with soups, we like to add them for more aroma and flavor.