📝 About This Recipe
Hailing 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, golden-brown crispy edges, achieved through a slow confit process in its own fat. Infused with aromatic citrus, warm cinnamon, and a hint of Mexican cola for caramelization, these carnitas are the gold standard of Mexican street food.
🥗 Ingredients
The Meat
- 4 pounds Pork Butt (Shoulder) (cut into 2-inch cubes, excess fat retained)
- 1/2 cup Lard or Vegetable Oil (to jumpstart the fat rendering process)
Aromatics and Liquid
- 1 large Orange (halved; juice and spent peels used)
- 1 medium White Onion (peeled and quartered)
- 6 cloves Garlic (smashed)
- 1/2 cup Mexican Cola (contains cane sugar for perfect caramelization)
- 2 tablespoons Condensed Milk (the secret ingredient for deep browning)
- 1 cup Water
Spices and Herbs
- 1 tablespoon Kosher Salt (adjust to taste)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1 small piece Cinnamon Stick (roughly 2 inches)
- 3 pieces Bay Leaves
- 1/2 teaspoon Black Peppercorns (whole)
For Serving
- 24 pieces Corn Tortillas (warmed)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup White Onion (finely diced)
- 3 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (for drizzling)
👨🍳 Instructions
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1
Pat the pork shoulder cubes dry with paper towels and season generously with kosher salt. Let sit for 10 minutes.
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2
In a large, heavy-bottomed Dutch oven or 'cazo', heat the lard or oil over medium-high heat until shimmering.
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3
Add the pork cubes in batches, searing until lightly browned on at least two sides. Do not crowd the pan; this step builds the first layer of flavor.
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4
Return all the meat to the pot. Add the quartered onion, smashed garlic cloves, cinnamon stick, bay leaves, peppercorns, and Mexican oregano.
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5
Squeeze the juice of the orange over the meat, then toss the spent orange halves directly into the pot.
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6
Pour in the Mexican cola, water, and the condensed milk. Stir gently to combine the liquids.
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7
Bring the liquid to a simmer, then reduce the heat to low. Cover the pot partially with a lid.
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8
Cook at a very gentle simmer for about 2 to 2.5 hours. The meat should be fork-tender but not falling apart into mush yet.
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9
Remove the lid and discard the orange peels, cinnamon stick, and bay leaves. Increase the heat to medium-low.
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10
Continue cooking for another 30-45 minutes, stirring occasionally. As the water evaporates, the meat will begin to fry in its own rendered fat and the sugars from the cola and milk.
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11
Watch closely during the final 15 minutes. Use a spoon to turn the meat so it browns evenly and becomes crispy and deeply golden on the edges.
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12
Once the pork is crispy, remove it from the fat using a slotted spoon and transfer to a cutting board. Let it rest for 5 minutes.
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13
Roughly chop the meat or pull it apart into large chunks. Do not shred it too finely; you want a mix of textures.
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14
Drizzle a spoonful of the flavorful cooking fat back over the chopped meat to keep it moist and glossy before serving.
💡 Chef's Tips
Don't trim too much fat off the pork shoulder; that fat is essential for the confit process and provides the signature flavor. Mexican cola is preferred over standard cola because it uses cane sugar, which caramelizes better and avoids the chemical aftertaste of corn syrup. If your meat is tender but not browning, you can finish it under a broiler for 3-5 minutes, but the stovetop method yields more authentic results. Avoid over-stirring in the final stages, as you want the meat to stay in large, succulent chunks rather than turning into a paste. Always use Mexican oregano if possible; it has citrusy notes that pair perfectly with the orange in the recipe.
🍽️ Serving Suggestions
Serve inside warm corn tortillas with a generous pinch of raw white onion and cilantro to cut through the richness. Pair with a side of smoky Frijoles Charros (cowboy beans) and Mexican red rice. Top with a spicy Salsa Verde or a chunky Pico de Gallo for acidity. Serve with a cold Mexican Lager or a refreshing Hibiscus Agua Fresca. Leftovers make incredible 'Tortas' (Mexican sandwiches) on toasted bolillo rolls with avocado and crema.