15 Leftover Carnitas Recipes (2024)

FAQs

How many pounds of carnitas to feed 30 people? ›

Making a big batch of carnitas is a great way to feed a crowd. Boneless pork butt loses about half of its weight during the cooking process. For a party, you want to plan for about ⅓-1/2 pound of pulled pork per person.

FREEZING: You can also freeze carnitas meat right after you pulled it. Portion meat into freezer bags, let all air out and seal. Label, date, and freeze them.

The orange juice in the cooking liquid provides acidity that helps break down the meat so it's extra tender and juicy.

Carnitas are a popular Mexican dish made with seasoned and slow-cooked pork, typically served in tacos, burritos, or on its own. If cooked and stored properly, carnitas can last for up to 4-5 days in the fridge.

As Nancy said, carnitas can be a dish by itself, or as an ingredient in tamales, tacos (made with two tortillas so they don't tear apart) or tortas. Depending on where you eat them, they can be served with chopped cilantro, diced onion, salsa, guacamole, tortillas, refried beans, lime and/or radishes.

This can vary however, I recommend 1/3 lb per person or 2 pork carnitas tacos per person.

About four pounds is enough to serve eight to 12 people once the meat is cooked. You can easily make a half batch, but carnitas freeze extremely well, so think about making the full order!

So to determine the exact amount needed, use this simple equation: Number of guests x 0.33 (minimum) - 0.75 (maximum) pounds of pulled pork per person = weight of pulled pork required. Based on these calculations, preparing 7 to 15 pounds of pulled pork should be enough pork.

USDA recommends using cooked pork within three to four days, kept refrigerated (40 °F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

Plus, as with many braised meats, this pork is possibly even better the next day. Reheat it on the stove, adding a little more chicken stock to moisten things up as needed.

Can you leave carnitas overnight? ›

Over night in the fridge would be really great if you have the time. If you don't have an hour to do this, that's totally fine too. You may also use pork shoulder but I find that it doesn't turn out as tender as pork butt since it has less marbling.

The sugar in the soda helps to caramelize the meat, and whatever else they put in the cola gives it that slight smokiness. Or maybe it's the smoked paprika that gives the smokiness.

Carnitas is associated with festive occasions, and it's usually consumed during weekends, particularly on Sundays, the traditional “mercado”, or marketplace, day in Mexico. Carnitas vendors are a common, some would even say indispensable, sight at any tianguis (another word for marketplace!) in all states.

I use Pork Carnitas to make Enchiladas, Burritos, Quesadillas, Sliders, Mexican pizzas. I toss them into my Mexican Fried Rice (don't laugh, this is a firm favourite with many readers!), and I make Carnitas Plates – pile Carnitas over Mexican Red Rice with a side of Pico de Gallo or Guacamole, and steamed corn.

However, creamy tex-mex sauce is what I love to put on top of my pork carnitas tacos and pork carnitas sliders. It's such a great combination of a little spice with a lot of flavor, and I found it to be really great with the insanely delicious flavors of the tacos.

Pulled Pork. Both carnitas and pulled pork are cooked slowly for several hours, and great to make in the slow cooker or instant pot. Unlike pulled pork, however, carnitas are finished by roasting the meat in the oven until browned and crisp.

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