📝 About This Recipe
Originating from the heart of Michoacán, Mexico, Carnitas literally translates to 'little meats,' but the flavor is anything but small. This recipe yields pork that is impossibly tender on the inside with addictive, caramelized crispy edges, achieved through a slow-braise in its own juices and aromatic citrus. It is the perfect balance of savory, sweet, and bright, making it the undisputed king of taco fillings.
🥗 Ingredients
The Pork
- 4 pounds Pork Shoulder (Boston Butt) (cut into 2-inch cubes, excess fat retained)
- 1.5 tablespoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Aromatics and Braising Liquid
- 1/2 cup Lard or Vegetable Oil (authentic recipes use lard for depth)
- 1 large Orange (halved)
- 1 medium White Onion (peeled and quartered)
- 6 cloves Garlic (smashed)
- 1 piece Cinnamon Stick (preferably Mexican Ceylon cinnamon)
- 1 tablespoon Dried Mexican Oregano (crushed between palms)
- 3 pieces Bay Leaves
- 2 tablespoons Coca-Cola or Condensed Milk (the secret for deep mahogany caramelization)
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 (tomatillo-based)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Pat the pork shoulder cubes dry with paper towels and season generously on all sides with kosher salt and black pepper.
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2
In a large Dutch oven or heavy-bottomed oven-safe pot, melt the lard over medium-high heat. Working in batches to avoid crowding, sear the pork cubes until lightly browned on at least two sides. Remove pork and set aside.
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3
Reduce heat to medium. Return all the pork to the pot. Add the quartered onion, smashed garlic cloves, bay leaves, cinnamon stick, and oregano.
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4
Squeeze the juice of the orange halves over the pork, then tuck the spent orange rinds directly into the pot. The oils in the peel provide a floral citrus note.
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5
Drizzle the Coca-Cola or condensed milk over the meat. This provides the sugars necessary for the signature dark crust.
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6
Add enough water (or chicken stock) just to barely cover the meat. Bring the liquid to a gentle simmer on the stovetop.
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7
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is fork-tender and pulls apart easily.
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8
Carefully remove the pot from the oven. Use a slotted spoon to transfer the meat to a large baking sheet. Discard the orange rinds, cinnamon stick, onion chunks, and bay leaves.
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9
Using two forks, roughly shred the pork into bite-sized chunks. Do not shred it too finely; you want substantial pieces that can hold moisture.
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10
Turn your oven broiler to high. Ladle about 1/2 cup of the remaining cooking liquid (the fat-rich 'liquid gold') over the shredded pork on the baking sheet.
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11
Place the baking sheet under the broiler for 4-6 minutes. Watch closely! You want the tips of the pork to become crispy and dark brown, but not burnt.
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12
Remove from the broiler, toss the meat gently to expose the moist undersides, and broil for an additional 2-3 minutes if desired for extra crunch.
💡 Chef's Tips
Don't trim all the fat off the pork shoulder; that fat renders down and is what actually 'confits' the meat, making it tender. If you don't have a Dutch oven, a slow cooker works for the braising step (8 hours on low), but the broiler step is mandatory for authentic texture. Mexican Oregano is different from Mediterranean oregano; it has citrusy notes that pair better with pork. Use it if you can find it! Avoid over-shredding the meat before broiling; larger chunks stay juicier while the edges get crispy. Save the leftover cooking liquid! Strain it and keep it in the fridge to use as a flavorful base for beans or soups.
🍽️ Serving Suggestions
Serve family-style on a large platter with warm corn tortillas kept in a cloth-lined basket. Pair with a cold Mexican lager or a tart Hibiscus (Jamaica) iced tea to cut through the richness of the pork. Side with 'Frijoles de la Olla' (pot-cooked beans) and a simple Mexican lime rice. Top with a mixture of finely diced white onion and cilantro (the classic 'con todo' style). Add a few slices of pickled red onions or pickled jalapeños for a bright, acidic pop.