What To Know
- Place the pork cubes on the hotter side of the grill and cook for 10-15 minutes, or until browned on all sides.
- Add a teaspoon of chili powder or cayenne pepper to the marinade for a kick.
- Store leftover carnitas in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Carnitas, the succulent and flavorful Mexican dish, is a culinary masterpiece that deserves a spot on your grilling repertoire. This blog post will guide you through the art of cooking pork carnitas on the grill, ensuring you achieve tender, juicy, and mouthwatering results.
Ingredients:
- 4 pounds boneless pork shoulder (butt)
- 1 large onion, sliced
- 6 cloves garlic, minced
- 1 cup orange juice
- 1 cup lime juice
- 1/2 cup water
- 1 tablespoon olive oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 1: Prepare the Pork
Trim any excess fat from the pork shoulder. Cut the meat into 2-inch cubes.
Step 2: Create the Marinade
In a large bowl, combine the orange juice, lime juice, water, olive oil, cumin, coriander, oregano, salt, and pepper. Whisk well to blend.
Step 3: Marinate the Pork
Place the pork cubes in the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight for maximum flavor.
Step 4: Prepare the Grill
Preheat your grill to medium-high heat (450-500°F). If using a charcoal grill, arrange the coals to create a two-zone fire, with one side hotter than the other.
Step 5: Grill the Pork
Remove the pork from the marinade and discard the marinade. Place the pork cubes on the hotter side of the grill and cook for 10-15 minutes, or until browned on all sides.
Step 6: Move to Indirect Heat
Transfer the pork to the cooler side of the grill and add the sliced onion and minced garlic. Close the grill lid and cook for 1-2 hours, or until the pork is tender and falling apart.
Step 7: Shred the Pork
Remove the pork from the grill and let it cool slightly. Using two forks, shred the pork into bite-sized pieces.
Step 8: Serve and Enjoy
Serve the shredded pork carnitas with your favorite toppings, such as tortillas, salsa, sour cream, and guacamole.
Tips for Grilling Perfect Carnitas
- Use a sharp knife: Cut the pork into uniform cubes to ensure even cooking.
- Marinate overnight: Allow the pork to absorb the flavors of the marinade for maximum tenderness.
- Grill over indirect heat: This technique prevents the pork from burning and allows it to cook slowly and evenly.
- Flip the pork regularly: To prevent sticking and ensure all sides are browned.
- Cook until tender: The pork should be easy to shred when it’s done.
- Don’t overcook: Overcooked pork will become dry and tough.
- Experiment with toppings: Carnitas can be served with a variety of toppings to suit your taste buds.
Variations on the Classic Carnitas Recipe
- Spicy Carnitas: Add a teaspoon of chili powder or cayenne pepper to the marinade for a kick.
- Citrus Carnitas: Use a combination of orange and grapefruit juice in the marinade for a brighter flavor profile.
- Pineapple Carnitas: Add chunks of fresh pineapple to the grill during the last 30 minutes of cooking for a sweet and tangy twist.
- Beer Carnitas: Substitute half of the water in the marinade with beer for a malty flavor.
Serving Suggestions
- Tacos: Carnitas are a classic taco filling. Serve them on warm tortillas with your favorite toppings.
- Burritos: Fill burritos with carnitas, rice, beans, and your favorite sauces.
- Enchiladas: Top enchiladas with carnitas and smother them in a flavorful sauce.
- Nachos: Spread carnitas on nachos and add your favorite toppings for a loaded appetizer.
- Salads: Add grilled carnitas to salads for a protein-packed and flavorful boost.
Frequently Discussed Topics
Q: How long can I marinate the pork?
A: You can marinate the pork for up to 24 hours. However, 4-8 hours is sufficient for the flavors to penetrate.
Q: Can I use a different type of meat for carnitas?
A: Yes, you can use pork loin or pork tenderloin, but the shoulder (butt) is the traditional cut for carnitas due to its rich flavor and high fat content.
Q: How do I store leftover carnitas?
A: Store leftover carnitas in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
