Leftover Turkey "Carnitas" Recipe (2024)

FAQs

Is it better to slow cook or pressure cook carnitas? ›

Both. The meat will be just as tender and delicious either way. Choose the slow cooker option if you want to get the carnitas started and then take off for the day. If you want the meat to be done in a couple of hours, pressure cook the meat in an Instant Pot.

Up to 3 Days Ahead: Braise the Double-Pork Carnitas; cover and chill in the braising liquid and rendered fat. The flavor gets better with time.

To Freeze: Allow this easy carnitas recipe to cool completely, then store in a freezer safe container or bag for up to 4 months. Thaw in the refrigerator overnight. To rewarm, spread the meat on a baking sheet with a little of the juice and reheat at 400 degrees F until warm, about 10-15 minutes.

Making a big batch of carnitas is a great way to feed a crowd. Boneless pork butt loses about half of its weight during the cooking process. For a party, you want to plan for about ⅓-1/2 pound of pulled pork per person.

They cook at the same temperature over several hours either way. Can you overcook carnitas in slow cooker? Any cut of meat can become overcooked, even in the crockpot. Avoid cooking this pork carnitas recipe for longer than the times listed below, or the meat will end up tough and chewy.

Pork shoulder: Traditionally, carnitas is made with pork shoulder (also known as pork butt) because of its higher fat content. The fat helps to keep the meat extremely juicy and tender while cooking.

USDA recommends using cooked pork within three to four days, kept refrigerated (40 °F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

Preparation: Place carnitas in a single layer on a baking sheet that's lined with foil. Moisture Preservation: To prevent dryness, add a splash of liquid (water or stock) and cover with another foil layer. Reheating Time: Heat until the meat is warmed through (approximately 10-15 minutes, depending on quantity).

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

For the most part, carnitas are braised, slow roasted, or stewed in lard. At Dos Gordos we do them a little bit differently. We use two types of fat to cook ours — pork fat and the difference maker, rendered duck fat.

Do I trim the fat for carnitas? ›

Traditional Carnitas

Trim away some of the excess fat from the pork butt, then cut it into 3-inch chunks.

How do I moisten dry pork carnitas? So simple. Add the pork broth that you cooked the carnitas in initially and let it sit at least 20-30 minutes.

Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.

If you enjoy prepping your meal in the morning and letting it cook all day so that it's ready by dinner time, go with a slow cooker. Conversely, a pressure cooker might be the better option if you want an easy way to make healthy meals without much planning.

Pork shoulder and ribs should be cooked for a long time at a temperature at or below 275°F until the meat is tender. For this reason, these cuts are often used in slow-cooker recipes because the slow cooker gently cooks the meat at a lower temperature for hours at a time.

Traditionally cheaper cuts of meat always slow cook better. Slow cooking breaks down the connective collagen in meat, which turns into unctuous gelatine. This creates that soft and tender mouth feel we all crave.