Carnitas
Michoacán's iconic braised pork, slow-cooked in lard until fall-apart tender with delightfully crispy edges. This recipe yields incredibly flavorful and succulent carnitas, perfect for tacos, tortas, or any Mexican-inspired dish.
🧂 Ingredients
- 2 kg Pork shoulder (Boston butt)(Cut into 2-inch cubes. Trim excess hard fat, but leave some for flavor and texture.)
- 500 g Lard(High-quality, preferably leaf lard for best flavor and texture. If unavailable, regular pork lard is fine.)
- 1 Orange(Halved. The juice and rind will infuse flavor.)
- 250 ml Whole milk(Helps tenderize the pork and adds a subtle sweetness.)
- 1 Yellow onion(Peeled and quartered.)
- 6 Garlic cloves(Peeled and smashed.)
- 3 Bay leaves(Dried.)
- 1 tablespoon Salt(Kosher or sea salt, adjust to taste.)
- 1 teaspoon Black peppercorns(Whole.)
- Corn tortillas(For serving. Warm them before serving.)
- Salsa verde(For serving. Choose your favorite.)
- Chopped cilantro(For garnish, optional.)
- Lime wedges(For serving, optional.)
👨🍳 Instructions
- 1
Prepare the pork: Pat the pork shoulder cubes dry with paper towels. Season generously with salt and black peppercorns. This initial seasoning is crucial for flavor.
⏱️ 5 minutes - 2
Combine ingredients in a pot: Place the seasoned pork cubes into a large, heavy-bottomed Dutch oven or pot. Add the lard, halved orange (cut-side down), quartered onion, smashed garlic cloves, and bay leaves. Pour in the milk. The liquid should come up about halfway to two-thirds of the way up the pork. If not, add a little water or more milk.
⏱️ 5 minutes - 3
Initial braise: Place the pot over medium-high heat and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 2.5 hours. The pork should be very tender, easily pierced with a fork, and starting to pull away from the bone (if any remains). The liquid should be gently bubbling, not boiling vigorously.
⏱️ 2 hours 30 minutes - 4
Crisp the carnitas: After 2.5 hours, carefully remove the pork pieces from the pot using a slotted spoon, reserving the cooking liquid. Discard the orange halves, onion, garlic, and bay leaves. Increase the heat of the cooking liquid in the pot to medium-high and let it reduce slightly until the fat begins to render and shimmer. Return the pork to the pot, ensuring the pieces are submerged in the rendered fat. Continue to cook, stirring occasionally, for another 30-45 minutes, or until the edges of the pork are deeply golden brown and crispy. Alternatively, you can transfer the pork pieces to a baking sheet and broil them for 5-10 minutes, watching very carefully to prevent burning, until crispy.
⏱️ 30-45 minutes - 5
Serve: Remove the crispy carnitas from the pot. Serve immediately with warm corn tortillas, salsa verde, chopped cilantro, and lime wedges on the side. The rendered fat can be strained and saved for future cooking.
⏱️ 5 minutes
💡 Pro Tips
- ✓The milk not only tenderizes the pork but also contributes to a subtle sweetness and helps create a beautiful golden-brown crust.
- ✓Don't skip the crisping step! This is what gives carnitas its signature texture.
- ✓For extra crispy bits, shred the pork slightly after braising and before the final crisping stage.
- ✓The rendered lard is liquid gold! Strain it and store it in the refrigerator for future cooking; it adds incredible flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Coca-Cola Carnitas: Replace some of the milk and water with Coca-Cola for a sweeter, caramelized flavor.
- Orange Juice Braised: Use fresh orange juice instead of milk for a brighter citrus note.
- Spicy Carnitas: Add a dried chile de árbol or a pinch of cayenne pepper to the braising liquid.