The Best Way To Cook Pork Carnitas On The Grill – A Must-try Recipe!

Pork carnitas, a beloved Mexican dish, is renowned for its tender, juicy meat and explosion of flavors. While traditionally cooked in a slow cooker or Dutch oven, grilling this delicacy adds an irresistible smoky twist. This blog post will provide you with an in-depth guide on how to cook pork carnitas on the grill, ensuring you create a culinary masterpiece that will tantalize your taste buds.

Choosing the Right Cut of Pork

The ideal cut for pork carnitas is pork shoulder, also known as pork butt. This cut is well-marbled with fat, which renders during cooking, resulting in incredibly tender and flavorful meat.

Seasoning the Pork

To achieve the signature carnitas flavor, the pork needs to be generously seasoned. A classic blend includes cumin, oregano, chili powder, paprika, salt, and black pepper. You can also add other spices and herbs to your liking, such as garlic powder, onion powder, or chipotle powder.

Marinating the Pork

Marinating the pork enhances its flavor and helps it tenderize. Combine the spices, herbs, and some citrus juice (orange or lime) in a large bowl. Add the pork shoulder and massage it into the marinade. Cover and refrigerate for at least 4 hours, or overnight for optimal results.

Grilling the Pork

1. Prepare the Grill: Preheat your grill to medium-high heat (375-400°F).
2. Sear the Pork: Place the marinated pork directly on the grill grates and sear for 5-7 minutes per side, or until golden brown.
3. Reduce Heat and Cook Indirectly: Once seared, reduce the heat to medium-low (300-350°F) and move the pork to the indirect grilling zone (away from direct heat).
4. Monitor Internal Temperature: Insert a meat thermometer into the thickest part of the pork. Cook until the internal temperature reaches 165°F for medium-rare, 175°F for medium, or 185°F for well-done.
5. Rest the Pork: Once the pork reaches the desired internal temperature, remove it from the grill and let it rest for 30-60 minutes before shredding. This allows the juices to redistribute, resulting in even more tender and juicy meat.

Shredding the Pork

Use two forks or a meat shredder to pull the pork apart into thin strands. Keep it warm until ready to serve.

Serving the Carnitas

Pork carnitas can be enjoyed in various ways. Serve them on warm tortillas with your favorite toppings, such as cilantro, onions, salsa, and guacamole. You can also use them as a filling for tacos, burritos, or enchiladas.

Tips for the Perfect Carnitas

• Use a good-quality pork shoulder: The quality of the meat will significantly impact the final result.
• Don’t overcook the pork: Overcooked pork will become dry and tough.
• Shred the pork when it’s hot: This will make it easier to pull apart.
• Serve with your favorite toppings: Carnitas are versatile and can be enjoyed with a variety of accompaniments.

Wrapping Up

Grilling pork carnitas is a delightful culinary experience that allows you to create a mouthwatering dish with a smoky twist. By following the steps outlined in this guide, you can impress your friends and family with this flavorful and tender delicacy. So, fire up your grill and get ready to savor the smoky goodness of pork carnitas!

Questions We Hear a Lot

Q: What is the best way to marinate pork carnitas?
A: Marinate the pork in a mixture of spices, herbs, and citrus juice for at least 4 hours, or overnight for optimal results.

Q: How long does it take to grill pork carnitas?
A: Grilling time varies depending on the thickness of the pork shoulder. Cook until the internal temperature reaches your desired doneness.

Q: What are some common mistakes to avoid when grilling pork carnitas?
A: Overcooking the pork, not marinating it long enough, and not searing it properly are common mistakes to avoid.