Carnitas and pulled pork are both popular dishes made from pork shoulder, offering similarities in flavor and texture. They originated in North America post-1493 and can be served in diverse forms. The main distinction lies in cooking methods; carnitas are traditionally slow-cooked in pork fat, while pulled pork is typically smoked. The seasoning and finishing techniques also vary between the two. Carnitas translates to "little meats" in Spanish and often features a range of pork cuts, predominantly the fatty shoulder, resulting in tender meat.
The biggest divide here is in the cooking method: Carnitas are slow-cooked in pork fat, often in large copper pots, while pulled pork can be made using a variety of methods and tools.
Carnitas translate to 'little meats' in Spanish, made mostly from pork shoulder, seasoned with salt, and cooked low and slow, resulting in tender, juicy meat.
Collection
[
|
...
]