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Mexican Pulled Pork (Carnitas) on America’s Test Kitchen Season 10

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By Paul
· Updated recently · — min read · Leave a comment

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Julia Collin-Davison shows how to make mouth-watering carnitas for spectacular tacos or other Mexican-style dishes.

America’s Test Kitchen is the most-watched cooking show on public television—up to 2 million viewers watch each episode. The show is filmed in the test kitchen of Cook’s Illustrated magazine, located just outside Boston.

Each episode features recipes we’ve carefully developed to make sure they work every time. Christopher Kimball and the test cooks solve everyday cooking problems, test equipment so you never have to waste money on things that don’t work, and taste supermarket ingredients to save you time in the store. It’s a common-sense, practical approach you won’t find on other cooking shows.

To watch full episodes, visit http://www.americastestkitchen.com

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Video Rating: 4 / 5

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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17 responses to “Mexican Pulled Pork (Carnitas) on America’s Test Kitchen Season 10”

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  1. steve m

    Making real Mexican authentic carnitas is not something that anyone just
    knows how to make. It’s not easy to make and it takes a long time. I’m sure
    this shit on here doesn’t come close to the real awesome taste of real
    carnitas.

    Reply
  2. carlosmante

    You made me Hungry.

    Reply
  3. tgchism

    Wife and I made this the weekend. We had it with homed salsa in homed flour
    tortillas. May not be traditional but we loved it! 

    Reply
  4. Derek Heidemann

    I think they’re going to bring that sauce down to a glaze.

    Reply
  5. romance698

    You people from American Test Kitchen continue to mislead cooks all over
    the US with your antics recipes. This are not carnitas. Most of your
    recipes suck big. 

    Reply
  6. Ric Ornelas

    True carnitas the whole pig is used, the fat is rendered, then large
    chunks are cooked in its own fat in a large copper kettle slowly. Then
    chopped or pulled at the table. This is a all day process. However this
    does look very good. 

    Reply
  7. Alws up

    Where is the cueritos, Buche, tripas, and cachete? Way too far from
    carnitas. If you want to learn about Mexican food and the alternative way
    to cook it in the USA, watch or Google Rick Boyles. A true American who try
    to preserve the real Mexican food.

    Reply
  8. Grim Skull

    I understand the concern of some people, specially since im from mexico,
    and this has little to do with carnitas or pulled pork, its more like amix
    between the two, and they keep saying over and over that carnitas and
    pulled pork are the same, wich is not. still that “copy” or mix with both
    recipes seem to work fine, but again carnitas are not mean to be super soft
    , and mexican pulled pork has a lot more spices in it.

    Reply
  9. Jim Morrison

    I’ve made this recipe quite a few times because people keep asking for it
    over and over again. I use a pork shoulder (picnic roast) which is a really
    cheap cut, but it works better here than a leaner more expensive cut like a
    loin roast which doesn’t have enough fat, and turns out dry and tasteless
    compared to the shoulder roast. Side Note: I cut the rind off the pork
    shoulder and slow cook it in a cast iron skillet to render out the fat and
    leave the cracklings for my 4 dogs who gather in the kitchen for the
    finished treats.
    The serving suggestions of the toasted tortillas and other garnishes work
    well, but I also like a little fresh salsa too.

    Reply
  10. Nemo Maynard

    I will accept absolutely nothing less than Authentic Carnitas using
    Authentic Methods with Authentic Ingredients from Authentic Pigs cooked by
    Authentic Mexicans in Authentic Mexico. Any deviation from this will
    result in my eternal condemnation. *Flies off into the sunset*

    Reply
  11. Jim Morrison

    I really don’t mind if it’s not authentic. I only care about how it tastes,
    and this recipe is great. I have made this quite a few times and it feeds a
    crowd. I toast some tortillas right on the flames of my gas fired kitchen
    stove and set a big bowl of this meat out with a variety of condiments.
    Everyone helps themselves to tortillas and fixes them the way they prefer
    with the condiments they like. I get rave reviews for this dish as shown.

    Reply
  12. John Sanchez

    Carnitas is not a mean Mexican Pulled Pork, it literally means little meat.
    Often enough Carnitas are served as cubed meat instead of pulled. There are
    many different ways to cook carnitas, this is a nice looking method. The
    important part of being a carnita is juicy and tender on the inside, and
    crispy, but not burned on the outside.

    Reply
  13. Kevin Stadden

    I don’t care what you want to call this, I made it tonight and it was
    great. The only thing I did differently was I added a few cloves of garlic
    to the pot, and I topped my tacos with a simple slaw of shredded cabbage &
    diced onion, seasoned with salt, pepper, coriander & fresh lime juice. I
    don’t care what the cork-sniffers think it was fantastic.

    Reply
  14. Rehdman6444

    To all the naysayers-I think that this recipe is just another approach to
    emulating a whole genre of carnitas. Certainly, your grandmother’s recipe
    is the best but, there are millions of grandmothers, each of whom have
    their particular recipe and method. Is there an authentic sandwich? Who
    really makes the perfectly authentic Boston baked beans? This recipe puts
    you in the ballpark. After that, it’s up to you to hit a home run or score
    a touchdown. If it tastes good, I’ll eat it. If it doesn’t taste good,
    I’ll find another recipe. Got it??

    Reply
  15. Josey Anomalous

    There’s some that will say ok that’s a quick alternative that’s worth
    trying and then there’s these cretins that haven’t even tried this method
    but will say it comes nowhere near “real carnitas”.

    Reply
  16. drk321

    A comedy of errors. For carnitas you need to sear the shoulder in fat, lard
    if you want to be authentic. You do not need gallons of lard, just an inch
    or so in a very hot pan. All sides until you have a very pronounced crust.
    Then you can slow cook it in a separate pan or pot using FRESH
    flavorings….onion, garlic, jalapenos. Dried oregano? Go home. Add the
    lime juice at the end (everyone knows that citrus turns bitter as you cook
    it, fresh lime at the end, preferably at the table, makes a dish taste
    fresh). Serve it with fresh, soft corn tortillas and condiments like
    onions, cilantro and cabbage. Do not waste your time with the recipe in
    this video. These people must be from Massachusetts.

    Reply
  17. I’dRatherBe AtTheZoo

    Pork butt=shoulder???

    And ham is the ACTUAL butt

    Reply