Carnitas

Carnitas Michoacanas

Pork shoulder slowly confited in lard with orange and warming spices until tender, then crisped at the edges and served in corn tortillas — a Michoacán classic for Sundays and celebrations.

Prep

15 min

Cook

180 min

Total

195 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1500 g (3¼ lb) pork shoulder, skinless, cut into 5 cm / 2 inch chunks
• •750 g (3 cups) pork lard, or up to 1 kg / 2¼ lb; substitute with neutral oil for a lighter version, though traditional flavor depends on lard
• •500 ml (2 cups) water
• •1 whole orange, halved
• •1 whole lime, halved
• •6 cloves garlic, lightly smashed
• •2 whole bay leaves, Mexican laurel if available
• •5 g (1 Tbsp) kosher salt, or 1 Tbsp coarse sea salt
• •24 whole corn tortillas, for serving
• •1 whole white onion, finely diced, for serving
• •1 bunch cilantro, chopped, for serving
• •1 whole lime, cut into wedges, for serving
• •salsa verde or salsa roja, to taste, for serving

Steps

1. 1 Place the pork chunks in a large heavy pot (a Dutch oven works well). Add the lard, water, orange halves, lime halves, garlic, bay leaves, and salt. The liquid should cover at least three-quarters of the pork; if not, add a little more water.
2. 2 Bring to a gentle boil over medium-high heat, then reduce to the lowest possible heat so the liquid barely shimmers. Skim any foam that rises.
3. 3 Simmer uncovered for 2.5 to 3 hours, stirring gently every 30 minutes so the pork does not stick to the bottom. The pork is safely cooked and ready when an instant-read thermometer inserted into the thickest piece reads at least 85°C / 185°F, and the meat shreds effortlessly with a fork.
4. 4 Remove the citrus halves and bay leaves. Using a slotted spoon or spider, transfer the pork to a wide, rimmed sheet pan or large skillet, spreading it in a single layer. Reserve the lard for another use (it keeps for months refrigerated).
5. 5 Optional crisping step: position an oven rack about 15 cm / 6 inches under the broiler and heat on high. Pour a few spoonfuls of the reserved lard over the pork (about 2 tablespoons per 500 g of meat) and broil 5 to 8 minutes, watching closely, until the edges are deeply browned and crisped. Toss once or twice for even browning.
6. 6 Shred the pork coarsely with two forks or chop roughly on the pan, mixing so the crisp bits distribute.
7. 7 Warm the tortillas: heat a dry skillet or comal over medium-high and toast each tortilla for 20 to 30 seconds per side until pliable and lightly charred, or pass them briefly over a gas flame with tongs.
8. 8 To serve, pile carnitas into warm tortillas and top with diced onion, cilantro, a squeeze of lime, and your choice of salsa.