Carnitas vs Al Pastor
There’s an old “Carnitas vs Al Pastor” debate between Mexican food lovers. If you’re also confused between these two dishes, then I’ve got critical details for you in this guide.
Remember that both Mexican dishes are mouth-watering, but there are a lot of differences between the two.
If you’re looking to cook both, then it’s super important you know all about these differences. As a bonus, I’m sharing easy recipes for both Mexican dishes (just for you).
Keep reading.
What is Carnitas vs Al Pastor? (Know the Differences)
Carnitas and Al Pastor are both popular Mexican pork dishes but they are a lot different. Note that Carnitas are slow-cooked, often in lard. That’s why it’s tender. Al Pastor, on the other hand, is marinated pork cooked on a vertical spit. According to chefs, it’s inspired by Middle Eastern shawarma.
Here’s a table on Carnitas vs Al Pastor comparison:
| Feature | Carnitas | Al Pastor |
|---|---|---|
| Main Ingredient | Pork shoulder or butt | Thinly sliced pork shoulder or chicken thighs |
| Cooking Method | Slow-cooked in lard, often crisped | Marinated and cooked on a vertical spit |
| Flavor | Rich, savory, slightly crispy | Sweet, spicy, tangy |
| Calories | 220-300 per serving (3.5 oz) | 180-250 per serving (3.5 oz) |
| Texture | Tender and juicy with crispy bits | Thin, juicy slices with slight char |
| Serving Style | Tacos, burritos, quesadillas, tamales | Tacos Al Pastor, tortas, nachos |
| Traditional Toppings | Onions, cilantro, lime, salsa | Onions, cilantro, pineapple, lime |
| Origin | Colonial Mexico, Michoacán | Inspired by Lebanese shawarma, developed in Mexico |
Now, the details.
Difference #01: Ingredients
The biggest difference between Carnitas and Al Pastor is the use of different ingredients. Let’s start with Carnitas first. To make it, most people use pork shoulder or butt. The reason is that they are perfect for marbling (when you slow-cook them).
When I cook carnitas, I love using a mix of:
- Lard
- Orange juice
- Garlic
- Spices like cumin, oregano, and bay leaves.
Now, let’s talk about Al Pastor, which is another favorite of mine. For this dish, I usually slice the pork thinly from the shoulder and marinate it in a mixture of:
- Dried chilies
- Achiote paste
- Pineapple juice
- Vinegar
- Spices like cumin, oregano, and cloves.
Difference #02: Calories
In this Carnitas vs Al Pastor comparison, I think I should also discuss which one is healthier. There’s a way to know this – check the differences between Carnitas and Al Pastor calories. The calories depend on how the dishes are made, but usually, Al Pastor has fewer.
Carnitas are typically higher in calories due to the cooking method involving lard. A standard serving of Carnitas (about 3.5 ounces) can contain roughly 220 to 300 calories.
Contrarily, Al Pastor meat is a bit leaner. Keep in mind that a similar serving size of Al Pastor (about 3.5 ounces) usually contains around 180 to 250 calories.
In my experience, the lower calorie count is partly because the meat is cooked on a vertical spit. How? Well, the spit allows excess fat to drip off.
Difference #03: Cooking Method
As discussed above, the cooking methods for Carnitas and Al Pastor are also different. If you read Carnitas recipes, you will notice that all of them tell us to slow-cook the meat. On the other hand, Al Pastor is cooked using a vertical spit, also known as a trompo.
Now, we have recipes that have swapped trompo with grill. Furthermore, you can smoke the meat or use the vegan options to make Al Pastor now.
Difference #04: Flavor Profile
I’ve eaten both Carnitas and Al Pastor and can say that they both have different flavors, too. In my opinion, Carnitas have a rich and savory flavor. The reason behind it is slow cooking and ingredients like orange juice, cumin, oregano, and bay leaves.
Al Pastor feels a bit more vibrant and tangy. The reason behind this flavor is the marinade, which chefs make with chilies, achiote paste, pineapple juice, and spices.
Difference #05: Texture
Let me tell you – Carnitas are tender and have a “melt-in-your-mouth” texture. That’s the best way I could think of to describe it. According to Enrique Olvera, slow cooking makes the meat very soft and juicy.
Al Pastor has a different texture. It has a slight char on the outside while staying juicy inside. Gabriela Cámara has also described it as one of the juiciest meats.
Difference #06: Serving Style
You can serve both Carnitas and Al Pastor differently. I’ve read Mexico: The Cookbook and have learned that you can eat Mexican foods with dozens of things.
However, carnitas are usually served in tacos, but you can enjoy them in many ways. I like to fill warm corn tortillas with tender, crispy pork, then top them with diced onions, cilantro, and a squeeze of lime. Adding a bit of salsa can give it an extra kick. Carnitas are also great in:
- Burritos
- As a filling for tamales.
Almost every person eats Al Pastor in tacos, known as Tacos Al Pastor. The thin slices of marinated pork are placed in small corn tortillas and topped with diced onions, cilantro, and chunks of pineapple.
In addition, you can use Al Pastor to make sandwiches, Quesadillas, or as a topping for nachos.
When comparing tacos al pastor vs taco carnitas, it often comes down to personal preference. Tacos Al Pastor has both sweet and spicy flavors, while Tacos Carnitas provide a hearty, savory experience.
Both are delicious!
Difference #07: Historical Origin
The history of Carnitas and Al Pastor is as rich as their flavors. Here’s a table I made on it:
| Dish | Origin | Influence | Cooking Method | Distinctive Feature |
|---|---|---|---|---|
| Carnitas | Michoacán, Mexico | Spanish during the colonial period | Simmered in lard | Rich, slow-cooked pork flavor |
| Al Pasto | Influenced by Lebanese immigrants | Middle Eastern (Shawarma) | Cooked on a vertical spit with achiote and pineapple marinade | Fusion of Middle Eastern and Mexican flavors |
Carne Asada vs Carnitas vs Al Pastor: A Comparison
Carne Asada, Carnitas, and Al Pastor are all beloved Mexican pork dishes. However, they are not the same, especially if you look at their preparation, ingredients, and flavors. Carne Asada is grilled beef, Carnitas are slow-cooked pork, and Al Pastor is marinated pork cooked on a vertical spit.
Here’s a quick Carne Asada vs Carnitas vs Al Pastor comparison table:
| Feature | Carne Asada | Carnitas | Al Pastor |
|---|---|---|---|
| Main Ingredient | Beef (usually flank or skirt steak) | Pork shoulder or butt | Thinly sliced any meat |
| Cooking Method | Grilled over high heat | Slow-cooked in lard, often crisped | Marinated and cooked on a vertical spit |
| Flavor | Smoky, charred, savory | Rich, savory, slightly crispy | Sweet, spicy, tangy |
| Calories | 150-200 per serving (3.5 oz) | 220-300 per serving (3.5 oz) | 180-250 per serving (3.5 oz) |
| Texture | Tender with a smoky, grilled exterior | Tender and juicy with crispy bits | Thin, juicy slices with slight char |
| Serving Style | Tacos, burritos, as a main dish with sides | Tacos, burritos, quesadillas, tamales | Tacos Al Pastor, tortas, nachos |
| Traditional Toppings | Onions, cilantro, lime, guacamole | Onions, cilantro, lime, salsa | Onions, cilantro, pineapple, lime |
| Origin | Northern Mexico | Colonial Mexico, Michoacán | Inspired by Lebanese shawarma, developed in Mexico |
Carnitas vs Al Pastor vs Barbacoa: A Comparison
Carnitas, Al Pastor, and Barbacoa are some of the popular Mexican meats but they are different, too. Carnitas are slow-cooked pork, Al Pastor is marinated meat cooked on a vertical spit, and Barbacoa is traditionally steamed or slow-cooked meat (often beef).
Here’s a quick Carnitas vs Al Pastor vs Barbacoa comparison table:
| Feature | Carnitas | Al Pastor | Barbacoa |
|---|---|---|---|
| Main Ingredient | Pork shoulder or butt | Thinly sliced meat (pork or chicken thighs) | Beef (traditionally, but can also be lamb or goat) |
| Cooking Method | Slow-cooked in lard, often crisped | Marinated and cooked on a vertical spit | Steamed or slow-cooked, often in an underground pit |
| Flavor | Rich, savory, slightly crispy | Sweet, spicy, tangy | Smoky, earthy, tender |
| Calories | 220-300 per serving (3.5 oz) | 180-250 per serving (3.5 oz) | 150-200 per serving (3.5 oz) |
| Texture | Tender and juicy with crispy bits | Thin, juicy slices with slight char | Very tender, often shredded |
| Serving Style | Tacos, burritos, quesadillas, | Tacos Al Pastor, tortas, nachos | Tacos, burritos, served with consomé (broth) |
| Traditional Toppings | Onions, cilantro, lime, salsa | Onions, cilantro, pineapple, lime | Onions, cilantro, lime, radishes |
| Origin | Colonial Mexico, Michoacán | Inspired by Lebanese shawarma, developed in Mexico | Indigenous cooking methods, widespread in Mexico |
Carnitas vs Al Pastor: Which One to Choose?
Choosing between Carnitas and Al Pastor really depends on your taste preference.
- If you crave rich, savory flavors with a mix of tender and crispy textures, go for Carnitas.
- If you enjoy a sweet and spicy flavor with juice, then start cooking Al Pastor.
All in all, both are delicious in their own unique ways.
Should I Eat Both Carnitas and Al Pastor at the Same Time?
Absolutely, you can enjoy both Carnitas and Al Pastor at the same time! I love having a taco with each because I want to experience the different flavors and textures. Just grab some tortillas, your favorite toppings, and dig in.
Carnitas vs Al Pastor Recipe
As mentioned above, Carnitas and Al Pastor have different cooking methods. If you’re looking for their recipes, then good news. I’m now sharing the steps on how I make both of these Mexican dishes at home.
Carnitas Recipe
First, collect these ingredients so that you can start cooking without a hassle:
- 3 pounds pork shoulder or butt, cut into large chunks
- 1/4 cup lard or vegetable oil
- 1 cup orange juice
- 1/2 cup water
- 6 garlic cloves, peeled
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 bay leaves
When you have the above-mentioned ingredients, then follow these instructions:
- Prepare the Meat: Start by cutting the pork shoulder into large chunks. I like to make them about 2-3 inches so they cook evenly.
- Cooking: Heat the lard or oil in a large pot over medium heat. Once it’s hot, you can add the pork chunks and brown them on all sides. This should take about 9-10 minutes.
- Add Flavor: Pour in the orange juice and water, then add the garlic, salt, cumin, oregano, and bay leaves. Stir everything together. The orange juice adds a slight sweetness and acidity that makes the pork tender and flavorful.
- Slow Cook: Reduce the heat to low and let the pork simmer uncovered for about 2 hours. Stir occasionally. The liquid will evaporate, and the pork will start to fry in its own fat, making it crispy.
- Finish Up: Once the pork is tender and crispy, remove it from the pot. Shred it with two forks and serve it with warm tortillas, diced onions, cilantro, and lime wedges.
Al Pastor Recipe
Before cooking Al Pastor, you will need these ingredients:
- 3 pounds pork shoulder, thinly sliced
- 1/2 cup pineapple juice
- 1/4 cup vinegar
- 1/4 cup achiote paste
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1 large pineapple, peeled and sliced
Then, follow these instructions:
- Marinate the Meat: In a large bowl, mix the pineapple juice, vinegar, achiote paste, garlic, salt, cumin, oregano, and cloves. Add the thinly sliced pork or chicken thighs and make sure it’s well coated. Cover it and put it in the fridge for at least four hours.
- Prepare the Spit: If you have a vertical spit (trompo), stack the pork slices on it. If you don’t have a spit, you can use a grill. Just thread the pork and pineapple onto skewers.
- Cooking: Cook the pork on the vertical spit or grill over medium heat. If using a spit, let it rotate slowly so the meat cooks evenly and the juices baste the pork. If grilling, turn the skewers occasionally until the pork is cooked through and slightly charred, about 1 hour.
- Slice the Meat: Use a sharp knife to thinly slice the meat off the spit or skewers once cooked. The slices should be tender, juicy, and nicely charred.
- Serve: Serve the Al Pastor with warm tortillas, diced onions, cilantro, and chunks of grilled pineapple.
It’s that simple!
Final Words
All-inclusive, Carnitas vs Al Pastor is an old debate which I always settle by explaining the differences and then eating both dishes. Here’s the recap:
- Carnitas are slow-cooked, savory, and slightly crispy.
- Al Pastor is marinated, sweet, and spicy with juicy, thin slices.
- Both dishes have unique ingredients and cooking methods.
- Each offers a different flavor profile and texture.
- Trying both can be a fun way to enjoy Mexican cuisine!
That’s all!
