📝 About This Recipe
Hailing from the heart of Michoacán, Mexico, Carnitas are the 'little meats' that deliver big on flavor. This recipe uses the traditional method of slow-simmering pork in lard with aromatics and citrus until it is meltingly tender, followed by a high-heat crisping phase that creates golden, caramelized edges. These tacos offer a sublime contrast of textures—succulent, juicy meat paired with crunchy bits—making them the undisputed king of Mexican street food.
🥗 Ingredients
The Pork and Aromatics
- 4 pounds Pork Butt (Shoulder) (cut into 2-inch cubes, excess fat retained)
- 2 cups Lard (high quality, or vegetable oil if unavailable)
- 1 piece Orange (halved)
- 1 piece White Onion (quartered)
- 6 cloves Garlic (smashed)
- 3 pieces Bay Leaves
- 1 small piece Cinnamon Stick (preferably Mexican Ceylon)
- 1 teaspoon Dried Mexican Oregano
- 2 tablespoons Kosher Salt (adjust to taste)
- 1/2 cup Coca-Cola or Whole Milk (helps with caramelization and color)
The Tacos and Garnishes
- 24 pieces Corn Tortillas (small street taco size)
- 1 bunch Fresh Cilantro (finely chopped)
- 1 small White Onion (finely diced)
- 4 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (tomatillo-based, for serving)
- 4-6 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Pat the pork cubes dry with paper towels and season them generously on all sides with kosher salt.
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2
In a large heavy-bottomed pot or Dutch oven (a traditional 'cazo' is ideal if you have one), melt the lard over medium-high heat until it reaches approximately 300°F (150°C).
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3
Carefully add the pork cubes to the hot fat. The meat should be mostly submerged. Sear for 5-8 minutes, turning occasionally, until the outside of the meat is lightly browned.
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4
Squeeze the juice from the orange halves into the pot, then drop the spent orange rinds directly into the fat.
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5
Add the quartered onion, smashed garlic cloves, bay leaves, cinnamon stick, and Mexican oregano to the pot.
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6
Pour in the Coca-Cola (or milk). This provides the sugars necessary for the deep mahogany color and tenderizes the meat enzymes.
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7
Reduce the heat to low. The fat should be at a very gentle simmer (bubbles rising slowly). Cover partially and cook for 2.5 to 3 hours.
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8
Check the meat after 2.5 hours; it should be fork-tender and easily pull apart, but not yet disintegrating.
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9
Using a slotted spoon, remove the pork from the fat and place it on a large baking sheet. Remove and discard the orange rinds, onion chunks, and bay leaves.
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10
Roughly chop the meat into bite-sized pieces or pull it apart into large chunks. Avoid shredding it too finely; you want substantial pieces.
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11
Heat a large non-stick or cast-iron skillet over medium-high heat. Add a small ladle of the cooking fat from the pot.
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12
Working in batches, fry the chopped pork for 3-5 minutes without moving it much, until the bottom edges are crispy and deeply browned.
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13
Warm the corn tortillas on a dry griddle or over an open flame until pliable and slightly charred.
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14
Assemble the tacos by piling a generous portion of crispy pork onto two stacked tortillas. Top with diced onion, cilantro, and a squeeze of lime.
💡 Chef's Tips
Don't trim the fat off the pork shoulder; that fat renders down and provides the essential flavor and texture for the confit. If you don't want to use lard, you can use a neutral oil like grapeseed, but the flavor will be less traditional. Ensure the heat is low during the simmering stage; if the oil is too hot, the pork will become tough and fried rather than tender and succulent. Always double-stack your tortillas for carnitas; the meat is juicy and a single tortilla may break under the weight. For the best results, let the cooked meat rest for 10 minutes before the final crisping step to keep the juices locked in.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus (Jamaica) Agua Fresca. Serve with a side of Frijoles Charros (cowboy beans) for a hearty meal. Offer a variety of salsas, including a spicy Salsa Roja and a creamy Avocado Salsa. Provide pickled red onions to add a bright, acidic snap that cuts through the richness of the pork. Finish the meal with warm churros dipped in chocolate sauce.