Carnitas and carne asada are two beloved Mexican meat dishes, but they are anything but the same. Carnitas is tender, slow-cooked pork that is crisped up and served shredded, while carne asada is grilled, sliced beef, often marinated for extra flavor. Both are incredibly versatile and perfect for tacos, burritos, and more. This guide will walk you through making both, so you can enjoy the best of both worlds.
Ingredients
For the Carnitas (Pork)
- 4 lbs (1.8 kg) pork shoulder (also called pork butt), cut into 2-inch chunks
- 1 medium white onion, quartered
- 6 cloves garlic, smashed
- 2 oranges, juiced (about 1/2 cup / 120 ml)
- 1 lime, juiced (about 2 tablespoons / 30 ml)
- 2 teaspoons (10 g) salt
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) dried oregano
- 2 bay leaves
- 1 cup (240 ml) chicken broth or water
For the Carne Asada (Beef)
- 2 lbs (900 g) skirt steak or flank steak
- 1/2 cup (120 ml) orange juice
- 1/4 cup (60 ml) lime juice (about 2 limes)
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
Instructions
For the Carnitas
- Place the pork chunks in a large Dutch oven or heavy-bottomed pot. Add the onion, garlic, orange juice, lime juice, salt, cumin, oregano, bay leaves, and chicken broth. The liquid should come about halfway up the meat; add more broth or water if needed.
- Bring to a boil over high heat, then reduce to a simmer. Cover and cook on low heat for 2 1/2 to 3 hours, until the pork is fork-tender and easily shreds. Check occasionally and add a splash of broth if the liquid evaporates too much.
- Preheat the oven broiler. Using a slotted spoon, transfer the pork to a baking sheet lined with foil. Discard the bay leaves, onion, and garlic (or save for another use).
- Shred the pork with two forks. Spread it in an even layer on the baking sheet. Broil for 5-7 minutes, until the edges are crispy and browned. Keep an eye on it to prevent burning.
- Serve immediately, or keep warm in a slow cooker on the “warm” setting.
For the Carne Asada
- In a large bowl or zip-top bag, combine the orange juice, lime juice, olive oil, garlic, jalapeño (if using), cumin, chili powder, salt, pepper, and cilantro. Add the steak and turn to coat. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
- Remove the steak from the marinade and let any excess drip off. Discard the marinade.
- Preheat a grill or grill pan to high heat (about 450°F / 230°C).
- Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice thinly against the grain.
Tips
- Substitutions: If you can’t find skirt or flank steak, use sirloin or ribeye, but adjust cooking time as they cook faster. For carnitas, you can use pork shoulder or even pork loin (though loin will be leaner and less tender).
- Storage: Both dishes keep well in the refrigerator for up to 4 days. Store them in airtight containers.
- Common mistakes: Don’t skip the rest after grilling the steak—it allows the juices to redistribute, keeping it moist. For carnitas, make sure the pork is truly fork-tender before broiling; if it’s not, it will be tough.
- Make ahead: You can cook the carnitas a day ahead and reheat them in a skillet or oven before serving. The carne asada is best grilled fresh, but you can marinate it the night before.
Serving Suggestions
Serve both in warm corn or flour tortillas with diced onions, fresh cilantro, and a squeeze of lime. For carnitas, add a spoonful of salsa verde or pico de gallo. For carne asada, try it with guacamole, grilled scallions, and a sprinkle of cotija cheese. They also make great fillings for burritos, quesadillas, or served over rice and beans.
Variations
- Carnitas: Add a cinnamon stick or a few whole cloves to the braising liquid for a more aromatic flavor. For a spicier version, add a chopped chipotle pepper in adobo sauce.
- Carne asada: Try a beer-based marinade (use a Mexican lager like Corona) instead of orange juice for a different depth. You can also add a teaspoon of smoked paprika for a smoky note.
- Both: Serve as a topping for nachos, or use them in a hearty salad with black beans, corn, and avocado.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Carnitas and carne asada will keep for 3-4 days in the refrigerator. For longer storage, freeze in airtight containers or zip-top bags for up to 3 months. To reheat, place carnitas in a skillet over medium heat with a splash of broth until hot and slightly crispy. For carne asada, reheat in a hot skillet or oven at 350°F (175°C) until warmed through, being careful not to overcook. Always reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use a slow cooker for carnitas? Absolutely. Cook the pork on low for 8-10 hours, then shred and broil as directed. The slow cooker yields very tender meat, but you’ll still need the broiler step for crispy edges.
What is the best cut of beef for carne asada? Skirt steak is traditional and has great flavor, but flank steak is also excellent. Both benefit from marinating and slicing against the grain. If you use a leaner cut like sirloin, cook it quickly over high heat to avoid toughness.
How long should I marinate the beef? At least 30 minutes, but 2-4 hours is ideal. The acid in the marinade will begin to break down the meat, but too long (overnight) can make the texture mushy, so aim for no more than 4-6 hours.
Can I make these in advance for a party? Yes! Carnitas are perfect for making a day ahead—just reheat and crisp them before serving. Carne asada is best grilled fresh, but you can marinate it the night before and grill it just before guests arrive.
What’s the difference between carnitas and pulled pork? Carnitas is a Mexican preparation that uses citrus and spices, and is typically crisped after braising. Pulled pork is often smoked and uses a sweet or tangy barbecue sauce, and is not usually crisped.
Can I use pork loin instead of pork shoulder? Yes, but it will be leaner and less forgiving. Cook it for a shorter time (about 1.5-2 hours) and check for tenderness early. You may need to add a little extra fat, like a tablespoon of lard or oil, to keep it moist.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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