When taco night rolls around, the filling debate often comes down to two heavyweights: slow-braised carnitas and quick-seared steak. Carnitas—Mexican pork confit—are impossibly tender, crispy-edged shreds that melt in your mouth, while steak offers a juicy, beefy bite with a satisfying char. This article breaks down exactly how to make both, so you can choose your champion or serve both at your next fiesta.
Ingredients
For the Carnitas
- 3 lb (1.4 kg) pork shoulder (also called pork butt), cut into 3-inch chunks
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 orange, juiced (about 1/4 cup / 60 ml)
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 6 cloves garlic, smashed
- 1 white onion, quartered
- 2 bay leaves
- 1 cup (240 ml) chicken broth, preferably low-sodium
For the Steak
- 1.5 lb (680 g) flank steak or skirt steak
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 2 cloves garlic, minced
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1/4 cup (60 ml) chopped fresh cilantro (optional, for serving)
Instructions
For the Carnitas
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven or heavy pot, toss the pork chunks with salt, pepper, cumin, and oregano.
- Add the orange juice, lime juice, garlic, onion, bay leaves, and chicken broth. The liquid should come about halfway up the pork; add a little water if needed.
- Bring to a simmer over medium-high heat, then cover and transfer to the oven. Braise for 2 hours, until the pork is fork-tender and easily shreds.
- Remove the pot from the oven. Using tongs, transfer the pork to a cutting board and shred with two forks. Discard the bay leaves and onion.
- Optional but recommended: Spread the shredded pork on a baking sheet and broil for 3–5 minutes until the edges are crispy. Watch carefully to avoid burning.
For the Steak
- Pat the steak dry with paper towels. In a small bowl, mix the olive oil, salt, pepper, cumin, chili powder, and garlic. Rub the mixture all over the steak.
- Heat a cast-iron skillet or grill over high heat until smoking. Add the steak and cook for 4–6 minutes per side for medium-rare (internal temperature 135°F/57°C). For medium, cook to 145°F (63°C) as the USDA FSIS safe minimum for whole cuts of beef, with a 3-minute rest.
- Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–10 minutes. This allows the juices to redistribute.
- Slice thinly against the grain. Squeeze lime juice over the top and sprinkle with cilantro if using.
Tips
- Don’t skip the sear: For carnitas, broiling after shredding is what gives them that iconic crispy edge. For steak, a hot pan or grill is essential for a good crust—make sure the pan is smoking before adding the meat.
- Slice steak against the grain: Flank and skirt steak have long muscle fibers; cutting against them shortens the fibers, making each bite more tender.
- Use the right pork cut: Pork shoulder is ideal because its fat and connective tissue break down during braising. Leaner cuts like tenderloin will dry out.
- Make ahead: Both fillings can be made a day in advance. Reheat carnitas in a skillet to re-crisp; steak is best served fresh, but leftovers can be thinly sliced and reheated quickly.
Serving Suggestions
Serve both fillings with warm corn or flour tortillas, diced white onion, chopped cilantro, lime wedges, and your favorite salsa—try a tangy tomatillo salsa for carnitas and a smoky chipotle salsa for steak. Add guacamole, pickled red onions, or crumbled cotija cheese for extra flavor. These make fantastic tacos, burrito bowls, or tostadas.
Variations
- Spicy carnitas: Add 2–3 chipotle peppers in adobo sauce to the braising liquid for a smoky heat.
- Citrus steak: Marinate the steak for 30 minutes in a mixture of orange juice, lime juice, garlic, and cumin for a brighter, more acidic flavor.
- Beef barbacoa: Swap the steak for beef chuck, braise it with chipotle, garlic, and spices until shreddable, and serve like carnitas.
- Vegetarian option: Use jackfruit or portobello mushrooms in place of meat, following the same seasoning and cooking methods for a plant-based taco.
Storage and Reheating
Refrigerate both cooked meats in airtight containers within 2 hours of cooking. They will keep for 3–4 days. For longer storage, freeze in freezer-safe bags for up to 3 months; thaw overnight in the refrigerator before reheating.
To reheat carnitas, place in a skillet over medium heat with a splash of water or broth, and cook until hot and crispy edges return—about 5 minutes. For steak, reheat gently in a skillet over medium heat for 2–3 minutes per side, or in the microwave in 30-second bursts to avoid overcooking. Always reheat leftovers to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder for carnitas? Yes, but the result will be leaner and less tender. Pork loin cooks faster—check for doneness at 1.5 hours—and may dry out if overcooked. Adding extra fat, like a few slices of bacon, can help.
What’s the best cut of steak for tacos? Flank steak and skirt steak are the most popular because they have great beefy flavor and take marinades well. Hanger steak and sirloin flap are also excellent. Avoid cuts that are too lean, like filet mignon, which can be less flavorful.
Why is my steak tough? Overcooking is the most common culprit, but slicing with the grain instead of against it also makes it chewy. Always slice thinly against the grain after resting.
Can I make carnitas in a slow cooker? Absolutely. Brown the pork first for extra flavor, then cook on low for 8–10 hours or high for 4–5 hours. Shred and broil as directed.
How do I know when carnitas are done? The pork should be fork-tender—a fork should twist easily in the meat without resistance. If it’s still tough, continue cooking for another 30 minutes and check again.
Can I grill steak instead of pan-searing? Yes, grilling works great. Preheat the grill to high (450–500°F / 230–260°C) and cook 4–6 minutes per side for medium-rare. Use the same resting time.
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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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