Carnitas (Crispy Braised Pork)
Photo: Frankie Lopez / Unsplash
Pork shoulder slowly braised with orange, garlic and spices until meltingly tender, then crisped in its own fat. Pile into warm tortillas with onion, coriander and salsa.
Servings
Ingredients
Nutrition
Per serving
Steps
Season the pork
Pat the pork dry and rub it all over with the salt.
Start the braise
Melt the lard in a large heavy pot. Add the pork, orange juice and squeezed orange halves, onion, garlic, bay leaves, oregano, cumin and water. The liquid should come about halfway up the meat.
Simmer slowly
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Crisp the pork
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Shred and serve
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Season the pork
Pat the pork dry and rub it all over with the salt.
Start the braise
Melt the lard in a large heavy pot. Add the pork, orange juice and squeezed orange halves, onion, garlic, bay leaves, oregano, cumin and water. The liquid should come about halfway up the meat.
Simmer slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Crisp the pork
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shred and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Carnitas, 'little meats', come from the state of Michoacán, where pork is traditionally simmered for hours in huge copper cauldrons of its own lard. The town of Quiroga is famous across Mexico for it.
On weekends, carnitas stands sell pork by the kilo, and families build their own tacos at home with tortillas, salsa and onion.
⭐ Why It's Famous
Tender inside and crispy outside, carnitas are many people's favourite taco filling in all of Mexico.
💡 Fun Fact
At traditional carnitas stands you can order by cut: maciza (lean), cuerito (skin), buche (stomach) or surtida, a mix of everything.
Michoacán (Quiroga)
19.66°N, -101.52°W
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