Michoacán-style carnitas represent the heart of central Mexican home cooking, slowly simmered in a copper pot until the meat falls apart and caramelizes at the edges. This ancestral method guarantees a juicy interior with a perfectly crisp exterior, elevating any taco or snack.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 1 kg pork shoulder, cubed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 orange (juice and peel)
- 2 cups water
- 3 tablespoons reserved pork fat
- White onion, cilantro, and limes for serving
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 15 min
Cut 1 kg of pork shoulder into 5 cm cubes and season evenly with 2 teaspoons of salt and freshly ground black pepper. Let rest for 15 minutes so the salt penetrates and softens the muscle fibers.
- Step 2 Mix
Transfer the meat to a cast-iron pot or heavy saucepan, add 1 squeezed orange and 2 cups of water to cover only the base. The acidic liquid helps break down collagen without drying out the meat during slow cooking.
- Step 3 Pot / simmer 120 min 180 °C
Cover and cook on medium-low heat for 2 hours, checking every 40 minutes to prevent drying. The constant 180 °C equivalent temperature in the pot allows the fat to render and confit the meat gradually.
- Step 4 Prep 5 min
Remove the meat with a slotted spoon, strain the broth, and reserve exactly 3 tablespoons of liquid fat. This step is crucial for maintaining juiciness and preparing the medium for the subsequent searing.
- Step 5 Pan 6 min 190 °C
Heat the reserved fat in a large skillet over medium-high heat (190 °C) and fry the meat in batches for 3 minutes per side. The thermal shock caramelizes the edges and creates the signature crispy texture of carnitas.
- Step 6 Serve 10 min
Drain the carnitas on a rack with paper towels and shred with two forks along the grain. Do not pulverize them; irregular chunks absorb seasonings better and provide a superior bite.
- Step 7 Serve 2 min
Toss the carnitas with 2 tablespoons of the concentrated broth and adjust salt to taste before serving. The broth rehydrates the surface and prevents drying while resting, keeping the perfect taco texture.