Leftover Turkey "Carnitas" Recipe (2024)

FAQs

Can you freeze cooked carnitas? ›

Freezing Instructions: Allow the pork 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.

Carnitas — which means "little meats" in Spanish — is a Mexican pork dish. An inexpensive, heavily marbled cut of pork, such as boneless Boston butt, pork shoulder or picnic ham, is braised or simmered for several hours with seasonings and lard until it is so tender that is can be shredded.

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.

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).

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.

Juice: Using a combination of orange juice and lime juice helps break down the meat, which makes the most incredibly tender and delicious carnitas. It also adds a lovely bright flavor.

These melt in your mouth carnitas are to die for. Put them in a warmed flour or corn tortilla and top it off with some guacamole and a sprinkle of pickled onions, for the perfect dinner.

Pork Carnitas Seasoning

Pork shoulder is extra flavorful thanks to kosher salt, a chopped onion, fresh garlic, lime juice, chili powder, dried oregano, and ground cumin.

What's the difference between pulled pork and carnitas? ›

Pulled pork and carnitas are both made by slow cooking pork shoulder (or similar cut of meat). The difference is carnitas are cooked with Mexican spices and is finished in the oven or on the stovetop to give it little crispy bits that add to the texture and flavor.

Carnitas, carne asada, and al pastor are all authentic Mexican dishes. Carnitas is made with pork that has been braised or slow-cooked until it's fork-tender. Carne asada is made with beef that has been grilled to perfection. Al pastor is made with pork that has been grilled and then sliced off the spit.

The most common way to eat carnitas is by making a taco. If you are served carnitas along with tortillas on the side, take the tortillas and heat them up a bit. Then, take some of the carnitas and place it in the tortilla. Next, add some additional toppings like lime juice, onions, cilantro, and salsa.

Step One: The trick to getting the most flavorful carnitas, is to sear the pork before allowing it to braise for hours. First, season the pork with a liberal sprinkle of salt and then sear the pork pieces on both sides until golden brown in avocado oil. Browning the meat helps to develop a rich deep flavor.

Carnitas doneness temps

The connective tissue needs to be heated to at least 170°F (77°C) to start to dissolve properly. If pulled at 145°F (63°C), pork shoulder will be inedibly tough. Most smoked pork shoulders are pulled in the temperature range of 195-205°F (91-96°C), and the same temperature will apply here.

TO STORE: Refrigerate leftover carnitas in an airtight storage container for up to 3 days. TO REHEAT: Rewarm carnitas on a baking sheet in the oven at 350 degrees F or in the microwave. TO FREEZE: Freeze carnitas in an airtight, freezer-safe storage container for up to 3 months.

Frozen foods are safe indefinitely. For best quality, fresh pork roast, steaks, chops or ribs should be used within four to six months; fresh ground pork, pork liver or variety meats should be used within three to four months; and home cooked pork; soups, stews or casseroles within two to three months.

Be fabulous with leftovers

Pork should be cooked, eaten or frozen right up to the use-by date. Once raw pork has been defrosted, cook within 24 hours. Once cooked, this will last for a couple of days in the fridge, or it can be frozen again. Defrost and eat within 24 hours.

The first step is to allow the cooked pulled pork to cool to room temperature after shredding. The next step is to transfer desired portion sizes to an airtight container or heavy duty freezer bags (remove as much air as possible first).