Hey everyone,
I’m making Kenji’s [No-Waste Tacos de Carnitas](https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe) for the third time, now. First time I made it they were perfect, fall-apart flavorful goodness. Second time I made them was in somebody else’s kitchen with a super fancy double-thermostat baking oven.. and while tasty, it was really dry and didn’t pull apart nicely at all. I think that A) I don’t know how to use a baking oven and B) my home oven isn’t as hot as the thermostat says.
The recipe calls for 275f for 3.5 hours. From what I’ve read in this and other pulled pork recipes, the key is to get the meat to around \~200 f and stay there for long enough for the fat to render and the connective tissue to break down.
My question is, for more foolproof results, do you think I could start the carnitas at 275f for about an hour, then lower the heat to \~225f for another 2.5-3 hours? My rationale is it will spend the same amount of time or slightly longer at the optimal meat temperature, and be less likely to overcook or dry out. Thanks!
by POWER_SNUGGLE
4 Comments
I don’t cook meat but get a thermometer for both your oven and for the meat. Otherwise you’re just guessing
I’ve cooked this recipe probably 50 times now. If it didn’t pull apart nicely it’s likely you should have kept cooking it. That’s how I check that it’s done by pulling apart a couple pieces with 2 forks, and if it pulls apart then it’s done if not, keep on going. The time is just an estimate. I’ve had it take anywhere from 3 – 5 hours
275 is already pretty low.
I’m sure u/J_Kenji_Lopez-Alt could provide greater help but my thoughts.
1. It’s possible that your pork was actually *under*cooked even if you had it in the oven for 3.5 hours. Whenever I’m braising I typically check the doneness every 30 minutes starting 30 minutes before the recipe official “end time”. I check by poking a skewer (or fork) into the meat. If it gives little to no resistance I consider it done. I think the fact that the meat was dry and you couldn’t pull it apart indicates it was not ready to be pulled out. If you overcooked it – it would likely be dry AND easy to pull apart.
2. It’s also possible you used a leaner pork shoulder the second time around. For carnitas I like to look for a shoulder with a good amount of fat.
3. I think you *could* technically lower the temp to 225f and it would turn out as you described it will just take much longer without much benefit. Pork shoulder is super forgiving I think second time it just got pulled too early.
What you suggested might work but you should also buy a good oven thermometer