Both pork carnitas and pulled pork are popular shredded/pulled pork dishes, but they have some key differences in ingredients, preparation methods, and final textures. Understanding the distinctions can help you decide which one to make for your next taco night or barbecue gathering.
Quick Answer: The Main Differences
Here’s a quick overview of the main differences between pork carnitas and pulled pork:
- Origin – Carnitas is a Mexican dish while pulled pork comes from American barbecue traditions.
- Cut of Pork – Carnitas uses pork shoulder/butt while pulled pork can use shoulder or other cuts like pork loin or ribs.
- Seasoning – Carnitas is seasonedsimply with salt, pepper, and orange. Pulled pork gets a spice rub that can contain paprika, chili powder, brown sugar, and more.
- Cooking Method – Carnitas is braised then crisped. Pulled pork is smoked/roasted low and slow for hours.
- Final Texture – Carnitas has tender chunks and crispy bits. Pulled pork has uniform shredded texture.
Defining Pork Carnitas and Pulled Pork
To understand the differences in more detail, let’s first define what each dish really is:
Pork Carnitas
Carnitas is a Mexican braised pork dish where pork shoulder or butt is cooked low and slow in a small amount of liquid like broth, juice, or water. The liquid gently simmers away, slowly tenderizing the meat over 2-3 hours. Then the pork is crisped to add texture either by pan frying, broiling, or baking.
The seasoning for carnitas is generally simple, relying on salt, pepper, and the flavor of fresh orange juice. The end result is tender, juicy pork chunks interspersed with crispy, caramelized bits of pork.
Pulled Pork
Pulled pork is pork cooked low and slow using methods like smoking, roasting, or braising until extremely tender. Then the meat is shredded or “pulled” into fine strands using two forks. It’s a popular barbecue dish in the American South.
Pork shoulder is most common, but other cuts like pork loin, ribs, or Boston butt work too. A dry rub featuring spices like paprika, brown sugar, chili powder, garlic, and cumin is used to season the meat. The end result is very soft, shredded pork with a smoky, spicy flavor.
Key Difference #1: Origins
The origins of the two dishes shed light on their differences:
- Carnitas – Comes from Mexican culinary traditions. The word “carnitas” means “little meats” in Spanish.
- Pulled Pork – Developed as part of American barbecue cooking, especially in the South.
Pork has always been an important protein source in both cultures. Braising and slow cooking tough cuts of pork makes them tender and flavors the meat in both dishes. But the regional influences lead to differences in seasoning and final textures.
Key Difference #2: Cut of Pork Used
The most common cuts of pork used are:
- Carnitas – Uses pork shoulder or Boston butt.
- Pulled Pork – Most often uses pork shoulder, but loin or ribs can also be used.
Pork shoulder and Boston butt are perfect for both dishes because they contain a lot of fat and connective tissue. Slow cooking breaks down these tissues, leading to very moist, tender meat.
While pork shoulder/butt is considered ideal for both, pulled pork is more flexible. Pork loin is leaner so benefits from the longer cooking time of pulled pork. Ribs have a different texture but can also be cooked low and slow then shredded.
Key Difference #3: Seasoning
The seasoning and flavor profiles differ significantly between the dishes:
| Carnitas | Pulled Pork |
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With carnitas, most of the pork flavor comes from the meat itself. A simple blend of salt, pepper, and orange juice rounds out the flavors mildly.
Pulled pork uses spices and sugar to add robust, bold flavors like sweetness, heat, and smokiness. The spices bring out the pork flavor while also creating a more complex, layered taste.
Why the Seasoning Difference?
The distinct flavor profiles suit the dishes’ origins. In carnitas:
- Mexican cuisine values fresh, quality ingredients over complicated spice blends.
- Citrus like orange juice brings out subtle flavors without overpowering the pork.
In pulled pork:
- American barbecue relies heavily on spice rubs, sauces, and smoke to add many dimensions of flavor.
- Sugar helps form a flavorful bark or crust.
- Spices like paprika and chili powder bring smoky, savory notes.
Key Difference #4: Cooking Methods
Both dishes use slow, low heat, but have some distinct differences in cooking procedures:
| Carnitas | Pulled Pork |
|---|---|
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With carnitas, braising gently cooks the meat while keeping it moist, then a crisping step is added. This creates tender chunks and crispy bits.
Pulled pork cooks for a much longer time, whether smoked, roasted, or braised. The goal is ultra-tender meat that can be shredded. A crisping step isn’t used since a uniform texture is desired.
Why the Cooking Method Difference?
The cooking procedures suit each dish’s final texture goals:
- Carnitas – Braising guarantees tender meat while the crisping step provides textural contrast.
- Pulled Pork – Extremely long cooking times are needed to break down all the collagen in pork shoulder until it can be shredded and pulled easily.
Key Difference #5: Final Textures
The cooking methods lead to different final textures for each dish:
| Carnitas | Pulled Pork |
|---|---|
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Carnitas offers the best of both worlds texture-wise. Braising gives it fork-tender chunks while crisping adds crunchy contrasts. The mix of textures is part of carnitas’ appeal.
Good pulled pork should be so supple you can pull it endlessly into tiny shreds. It should practically fall apart on your fork. The ultra-tender texture allows the flavors to shine.
Serving Styles: Tacos, Sandwiches, and Beyond
While cooking methods differ, both carnitas and pulled pork can be served in similar ways once cooked:
- In tacos and burritos
- On toasted buns as sandwiches
- Over nachos or fries
- On salad
- As the protein in breakfast dishes like hash or omelets
- On pizza
Their shredded or pulled texture makes them extremely versatile. Feel free to get creative with how you serve them!
Tacos and Burritos
Tacos and burritos may be the most popular way to enjoy both pork carnitas and pulled pork. Fill soft tortillas with the pork and add other favorite taco toppings like:
- Onions and cilantro
- Salsa
- Guacamole or avocado slices
- Shredded cheese like cheddar or pepper jack
- Lime wedges
- Hot sauce
The pork also shines when wrapped in a burrito stuffed with ingredients like refried beans, rice, and cheese.
Sandwiches
Both types of shredded pork make amazing sandwiches layered with extra flavors. Try them on buns or rolls with:
- BBQ sauce
- Coleslaw
- Pickles
- Peppers and onions
- Cheese
The tender, juicy pork paired with crunchy toppings is a winning combo. The carnitas crisp bits or pulled pork strands bring great texture.
Cooking Your Own Carnitas and Pulled Pork
Want to cook your own pork carnitas or pulled pork at home? Here are some simplified recipes and guidelines:
Carnitas
Ingredients:
- 2-3 lbs pork shoulder/Boston butt, cut into chunks
- 1 onion, sliced
- 1 orange, juiced
- Chicken broth or water
- Salt and pepper
- Oil for crisping (lard is traditional)
Steps:
- Season pork chunks with salt, pepper, and orange juice.
- Brown pork lightly on all sides in a skillet in batches if needed.
- Place pork and onions in a Dutch oven or braising pot. Add enough broth or water to come about 1/3 up the sides.
- Cook covered on low heat around ~275°F for 2-3 hours until pork is very tender.
- Drain liquid. Crisp pork in batches in a hot skillet with oil. Cook until browned and crispy on edges.
Pulled Pork
Ingredients:
- 3-5 lb pork shoulder/Boston butt
- Dry rub: paprika, brown sugar, chili powder, garlic and onion powder, cumin, salt, pepper
Steps:
- Coat pork completely with dry rub a day ahead if possible.
- Cook pork low and slow at ~250°F for 8-12 hours either smoking, roasting, or braising in liquid until falling apart tender.
- Shred pork with two forks, removing any large fat pieces.
- Moisten with sauce, drippings, or broth if needed.
The long cook time is key to get authentic, tender pulled pork that pulls apart easily. Let the meat’s flavor shine through.
Which is Better: Carnitas or Pulled Pork?
Whether you prefer carnitas or pulled pork is ultimately a matter of personal taste. Keep these factors in mind when deciding between them:
- Flavor – Carnitas has a simpler, fresher pork taste. Pulled pork has bold spice and smoke.
- Texture – Carnitas offers tender chunks and crispy bits. Pulled pork is finely shredded.
- Use – Both work well in tacos, sandwiches, nachos, etc. Pulled pork can be better for adding to baked beans, eggs, etc.
The best option depends on your taste preferences and how you want to use the pork. Making both dishes can let you enjoy the variety!
FAQs
Is carnitas the same as pulled pork?
No, carnitas and pulled pork are different dishes. Carnitas is Mexican braised and crisped pork shoulder. Pulled pork is American style smoked/slow cooked shredded pork, often shoulder.
Do you braise carnitas or pulled pork?
Carnitas is braised as part of the cooking process. Pulled pork can be braised but also may be smoked or roasted. The long cooking time is more important than the method.
Is carnitas spicy?
Traditional carnitas are not spicy. The seasoning is limited to salt, pepper, and mild orange. However, you can optionally add spices like cayenne or serve with spicy salsas.
What sauce do you put on pulled pork?
Pulled pork barbecue sauce is very popular, but many sauces work well. Try vinegar-based sauces, mustard sauces, or even drippings to moisten pulled pork. It can also be served without sauce.
The Final Verdict
While both are flavorful shredded pork dishes, carnitas and pulled pork differ in terms of origins, seasoning, cooking methods, and textures. Carnitas features juicy braised chunks with crispy edges and mild seasoning. Pulled pork is ultra-tender and shredded with spicy, bold rub flavors. Which you choose comes down to your preferences.
The good news is that both carnitas and pulled pork are delicious! Consider making both to enjoy for tacos, nachos, sandwiches, and more. Their versatility lets you get creative with different flavor combinations and ways of serving shredded pork.