📝 About This Recipe
Experience the 'little meats' of Mexico with this authentic recipe that yields incredibly tender, succulent pork with those iconic crispy, caramelized edges. Slowly braised in a fragrant bath of lard, citrus, and warm spices, the pork breaks down into melt-in-your-mouth morsels that tell a story of tradition and patience. This dish is a celebration of texture and deep, savory flavor that transforms a humble cut of meat into a world-class culinary centerpiece.
🥗 Ingredients
The Pork
- 4 pounds Pork Shoulder (Boston Butt) (cut into 2-inch chunks, excess fat retained)
- 1.5 pounds Pork Lard (high-quality rendered leaf lard is best)
Aromatics & Braising Liquid
- 1 tablespoon Kosher Salt (plus more to taste)
- 1 large Orange (halved and juiced, keep the peels)
- 1 large White Onion (peeled and quartered)
- 6 cloves Garlic (smashed)
- 3 pieces Dried Bay Leaves
- 1 teaspoon Mexican Oregano (dried)
- 1 small piece Cinnamon Stick (preferably Mexican Canela)
- 1/2 teaspoon Whole Black Peppercorns
- 1/4 cup Evaporated Milk (the secret for beautiful browning)
- 1/2 cup Water
For Serving
- 24 pieces Corn Tortillas (warmed)
- 1 bunch Fresh Cilantro (finely chopped)
- 1 small White Onion (finely diced)
- 3 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (roasted tomatillo style)
👨🍳 Instructions
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1
Pat the pork shoulder chunks dry with paper towels and season generously with the 1 tablespoon of kosher salt. Let sit at room temperature for 15 minutes.
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2
In a large heavy-bottomed pot or a traditional copper 'cazo', melt the lard over medium heat until it reaches approximately 250°F (120°C).
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3
Carefully add the pork chunks to the melted lard. The meat should be mostly submerged. If not, add a little more lard or a splash of water.
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4
Add the quartered onion, smashed garlic cloves, bay leaves, peppercorns, cinnamon stick, and Mexican oregano to the pot.
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5
Squeeze the juice of the orange into the pot, then drop the spent orange peels directly into the lard for extra essential oil infusion.
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6
Maintain a very gentle simmer. You want small bubbles breaking the surface, not a rolling boil. This low temperature ensures the collagen breaks down without toughening the fibers.
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7
Cook uncovered for about 2.5 to 3 hours. Gently stir every 30 minutes to ensure the pork isn't sticking to the bottom.
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8
Once the pork is fork-tender (it should yield easily when pressed but not yet falling apart completely), whisk the evaporated milk with 1/2 cup of water.
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9
Slowly pour the milk mixture into the pot. Be careful, as it may bubble and hiss. The sugars in the milk will help create the characteristic deep golden-brown crust.
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10
Increase the heat to medium-high. We are now transitioning from braising to frying. Cook for another 15-20 minutes, stirring more frequently, until the exterior of the pork is crisp and dark golden brown.
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11
Using a slotted spoon, remove the pork from the fat and drain on a wire rack or a paper-towel-lined plate. Discard the aromatics (onion, orange peels, etc.).
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12
Allow the meat to rest for 5-10 minutes, then roughly chop or pull into large chunks. Do not over-shred; you want a variety of textures.
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13
Serve immediately while piping hot with warm tortillas and your prepared garnishes.
💡 Chef's Tips
Don't skip the lard; it is the traditional medium that provides the specific flavor and texture of authentic carnitas. Avoid over-shredding the meat into fine threads; the best carnitas have a mix of juicy interior chunks and crispy exterior bits. If you don't have Mexican oregano, use marjoram rather than Mediterranean oregano for a closer flavor profile. Save the leftover strained lard in the fridge; it's liquid gold for frying beans or making flour tortillas later. If the meat isn't browning enough at the end, you can spread the pieces on a baking sheet and broil for 3-5 minutes.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a tart Hibiscus (Jamaica) iced tea to cut through the richness of the pork. Serve alongside 'Frijoles de la Olla' (pot-cooked pinto beans) and Mexican red rice. Top with pickled red onions and sliced radishes for a bright, crunchy contrast. Add a side of creamy guacamole or sliced avocado to complement the crispy texture of the meat. A spicy Salsa Macha (chili oil salsa) is a fantastic accompaniment for those who love extra heat.