Carnitas, crispy and juicy Mexican pulled pork, is a beloved dish that has gained popularity worldwide. From street food to fine dining, carnitas are prepared and enjoyed in many different ways. So how exactly do people eat this mouthwatering meat?
What are carnitas?
Carnitas are made from pork that has been slowly braised until tender and then fried until crispy. The pork is seasoned with different spices like garlic, oregano, cumin, and orange. Traditional carnitas use the whole pig, including parts like the shoulder, ribs, belly, and ham. The end result is succulent, crispy bits of juicy pork that are packed with flavor.
Carnitas originate from the Michoacán region of Mexico. The word “carnitas” means “little meats” in Spanish. They were created as a way to avoid waste—by cooking the entire pig, nothing went unused. The crispy bits of fried pork were seen as a treat, while the braising liquid was used for soups and stews. Carnitas became popular street food, sold by food carts across Mexico.
How are carnitas typically served?
There are a few classic ways that carnitas are served:
Tacos
Carnitas tacos are among the most popular uses for this pork dish. The crispy, juicy carnitas are wrapped in warm corn tortillas and topped with onion, cilantro, salsa, lime wedges, and other taco fillings. Street food stands and taco trucks pride themselves on their carnitas tacos, which are also easy to make at home.
Tortas
In Mexican tortas, carnitas are piled high on crusty rolls, along with beans, cheese, avocado, and salsa. This sandwich is a meal in itself and can satisfy any cravings. The rich fattiness of the carnitas pairs perfectly with the fresh toppings.
Nachos
Carnitas nachos are delicious appetizers or snacks. Crispy tortilla chips are loaded up with shredded carnitas, beans, salsa, guacamole, sour cream, and melted cheese. The warm, crispy pork complements the cool, creamy toppings.
Burritos and bowls
Hearty burritos can be filled with carnitas, rice, beans, cheese, salsa, and more. Carnitas also star in burrito bowls, served over rice and topped with desired fixings. Their versatility makes them excellent in these dishes.
Soups and stews
The braising liquid left from cooking carnitas can be used to make flavorful soups and stews. Bits of carnitas are added in for a comforting, hearty meal. Menudo, a traditional Mexican soup, often contains carnitas along with hominy and chilies.
Salads
Warm carnitas served over spinach or mixed greens make for an amazing salad. Their crispiness stands up well against the fresh vegetables and dressings. A carnitas salad can be a lighter way to enjoy this pork.
By itself
You can also eat carnitas all on their own. Whether snacking on a few pieces or piling a plate high, the crispy pork is delicious unaccompanied. The combination of juicy meat and crackling skin is hard to resist.
Side dishes and toppings
Carnitas are often served with typical Mexican side dishes and toppings that complement the flavorful meat:
- Corn or flour tortillas
- Guacamole
- Salsa
- Limes
- Onion and cilantro
- Queso fresco or cotija cheese
- Beans like pinto or black
- Mexican rice
- Refried beans
- Sour cream
These items add texture, creaminess, spice, and freshness that pairs perfectly with carnitas.
Preparation methods
There are a variety of ways that carnitas can be prepared before serving:
Shredded
The most common way to prepare carnitas is by shredding the cooked pork into long, thin strands. This allows the meat to soak up any juices or toppings. Shredding also gives a better texture for tacos, burritos, nachos and more.
Chopped
Chopping carnitas into smaller pieces makes for great salad toppings. It gives more surface area to crisp up in the skillet. Chopped carnitas work well in soups and stews too.
Pulled chunks
Pulling the tender pork into larger chunks or strips helps maximize the crispy edges. These meatier pieces give lots of crispy bits in each bite. It’s a great way to showcase the dual textures of carnitas.
Whole or cubes
Occasionally, carnitas are lightly fried and served in larger cubes. This helps maintain the distinct soft interior and crispy exterior in each piece. It gives a nice variation from the smaller shredded and chopped methods.
Re-crisped
To reheat carnitas and get them crispy again, it’s best to re-fry them in a skillet for a few minutes. The high heat will re-crisp up the exterior. Adding a sprinkle of salt helps too. This restores them to their full crispy glory.
Regional variations
While the basic cooking method remains the same, carnitas can vary slightly depending on the region in Mexico:
Michoacán
As the birthplace of carnitas, Michoacán gives the most traditional preparation. Pork shoulders and ham are slowly braised in lard and then crisped up in it.
Jalisco
Carnitas from Jalisco use a rub that contains achiote, giving the pork a reddish hue. They also add beer to the braising liquid.
Sinaloa
In Sinaloa, carnitas are made from the whole pig, not just select cuts. The flavoring often includes orange juice and lemon.
CDMX
Mexico City carnitas use milk in the braising liquid, giving it a creamier flavor. Thyme and marjoram season the pork.
Yucatán
Yucatán carnitas have an ancho chili sauce spooned over the fried pork, which soaks into all the crevices. It gives an extra punch of spice.
Serving suggestions
For tacos
Chopped cilantro, shredded cabbage, diced onion, salsa, and lime wedges make excellent taco toppings in addition to the carnitas. Warmed corn tortillas are a must.
For nachos
Top carnitas nachos with plenty of shredded cheese like Oaxaca, Monterey Jack, or cheddar. Jalapeños, black olives, pico de gallo, and guacamole make great additions.
For salads
Pair carnitas with mixed greens, cabbage, pico de gallo, avocado, cotija cheese, and a light vinaigrette. The pork stays crispy against the fresh vegetables.
For soup
Add some carnitas chunks, shredded cabbage, lime wedges, cilantro, and diced onion on top of bowls of brothy menudo or pozole soup. Give a nice crunch to the stew.
Drink parings
Here are some excellent drinks that complement the bold, fatty flavors of carnitas:
- Mexican beer like Corona, Modelo, or Pacifico
- Margaritas on the rocks
- Horchata or tamarind juice
- Fresh limeade
- Jamaica or hibiscus iced tea
- Mexican Coke made with real sugar
The lime and horchata cut through the unctuous pork. Margaritas and beers help refresh the palate between bites of carnitas.
Where to find great carnitas
Here are some top spots for savoring delicious carnitas:
Taquerias
Look for authentic carnitas at local taquerias, taco trucks, and street food stands. These no-frills spots often excel at making classic carnitas.
Mexican restaurants
Sit-down Mexican restaurants may offer carnitas plates, tacos, burritos, tortas and more showcasing quality carnitas.
Butcher shops
Many butcher shops in Mexico and areas with large Mexican populations sell freshly cooked carnitas by the pound.
Home cooking
Making carnitas at home is very doable with the right technique. It just requires time and patience for low and slow cooking.
Michoacán, Mexico
For the ultimate carnitas experience, travel to Michoacán and visit small towns where they are famously made, like Quiroga.
Nutrition
Three ounces (about 85g) of pork carnitas contain: (1)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 245 | 18g | 0g | 15g |
As a fatty, protein-rich food, carnitas are high in calories. Most of the calories come from fat, with no carbohydrates. Enjoy carnitas in moderation as part of a balanced diet.
Conclusion
From street tacos to upscale entrees, carnitas bring joy in so many dishes. Their crisp, meaty texture and bold flavors make them one of Mexico’s most beloved foods. While cooking methods stay true to tradition, people enjoy eating carnitas in creative, regional ways. With some simple guidelines, you can savor tender, juicy carnitas at home or seek out authentic versions in restaurants and food stalls. Any way you eat them, carnitas are a true pleasure.