Pork Carnitas (Michoacán)

Pork Carnitas Recipe (Michoacán)

Hello! We are going to prepare some authentic Michoacán-style pork carnitas. This traditional Mexican dish stands out for its juicy and crispy texture, the result of slow cooking in lard that preserves all the flavor of the pork. Perfect for sharing with family, these carnitas fill any table with colors and aromas during your meals or gatherings.

Preparation time

Know the times for your carnitas to be perfect:

• Preparation: 30 minutes
• Cooking: 2 hours
• Total: 2 hours and 30 minutes
• Servings: 6 people
• Difficulty: Easy

These times will allow you to manage the temperature to achieve tender meat with that emblematic golden exterior.

Ingredients

For the carnitas

• 2 kilos of pork shoulder (ideally shoulder)
• 1 kilo of pork skin
• 1 white onion, cut into quarters
• 4 cloves of crushed garlic
• 1 medium orange, sliced
• 300 ml of natural orange juice
• 300 ml of cola soda (optional)
• 250 ml of milk
• 1 kilo of lard
• Salt to taste

If you can't find maciza, you can use meat with enough fat to maintain juiciness, a key point in this traditional recipe.

Utensils we will use

• Large stainless steel pot or copper pot if available
• Strainer or fine mesh for draining
• Sharp knife and cutting board
• Spoons or wooden spatula for moving the meat
• Platter or tray to rest the meat at the end

A traditional copper pot is ideal for distributing heat evenly, but a thick steel pot also works very well for this stew.

Preparation

1. Heat the lard and brown the meat

1. Heat the lard: Place the pot over medium heat and add the lard. Wait until it simmers gently and has a golden sheen.
2. Add the meat: Introduce the pork maciza cut into pieces of approx. 3 cm and stir with the spatula to prevent sticking. Let it turn golden on all sides to seal in the juices.

2. Cook with aromatics and liquids

1. Incorporate onion and garlic: Add the onion quarters and crushed garlic cloves to give it a base flavor.
2. Add juice and soda: Pour in the natural orange juice and, if you decide to use it, the cola soda for that sweet and caramelized touch.
3. Place orange and skin: Arrange the orange slices and pork rind pieces in the pot.
4. Season: Add salt to taste and a little pepper. The salt will ensure the meat absorbs all the flavor well.
5. Slow cook: Cover the pot and let it cook over low heat for approximately one hour, checking that the meat is tender and juicy.

3. Add the milk and finish cooking

1. Add the milk: Introduce the milk to soften the meat and give it a juicy and delicate finish.
2. Cook uncovered: Raise the heat to medium-low and let the liquids reduce for another hour. The meat should fall apart easily and brown slightly in its own juice.

4. Drain and prepare to serve

1. Remove the meat and rind: Carefully remove all the meat and rind from the pot. Use a colander to remove excess fat.
2. Adjust seasoning: Taste the meat and add salt if necessary to balance the flavors.
3. Brown for texture: If you're looking for a crispier texture, sauté the meat for a few minutes in a pan with a little reserved fat.

To finish and serve

Remove the orange slices and any unwanted residue before serving. Assemble the carnitas in warm corn tortillas and accompany with chopped onion, fresh cilantro, salsas to taste, and lime wedges to enhance that traditional Mexican flavor. Enjoy this stew that evokes the authentic traditional Michoacan food in every bite.

Nutritional Information

• Calories: 600 kcal
• Proteins: 35 g
• Fats: 45 g
• Carbohydrates: 15 g
• Fiber: 2 g

These values are approximate per serving and may vary depending on the ingredients and amount served.

5 keys to perfect Michoacán carnitas

• Choose meat with good marbling: The maciza or shoulder is ideal for preserving juiciness and flavor thanks to its fat.
• Temperature control: Cooking slowly and over low heat prevents the meat from drying out and allows it to become tender.
• Use fresh pork lard: It is the base for achieving that unique crispy on the outside and soft on the inside texture in carnitas.
• Incorporate juice and soda in moderation: It helps soften the meat and gives that sweet and golden touch that distinguishes this recipe.
• Don't rush the cooking: The slow reduction of the liquid concentrates flavors and allows the meat to fall apart without losing texture.

When is it ideal to enjoy Michoacán-style Pork Carnitas?

This dish is born for togetherness and celebration. It is perfect for large family gatherings, typical Mexican festivities, and also for a special weekend meal. Its slow preparation and the aromas that fill the kitchen create a warm and welcoming atmosphere. Furthermore, in the summer, it is a dish that brightens afternoons with its traditional flavor and accompanied with tacos al pastor, onion and lime, forms a complete experience of Mexican street food.

Comparison: Michoacán Carnitas and other similar Mexican recipes

5 tricks to improve your pork carnitas

• Rest the meat after cooking: Let the meat rest in a container before serving so that the juices are evenly distributed.
• Use fresh orange juice: Enhances the flavor and avoids artificial flavors; the acidity helps to tenderize the pork.
• Include pork rind: Adds texture and enhances the presentation with those crispy and tasty bits.
• Brown at the end in a pan: If you prefer an extra crispy touch, a quick sauté is ideal.
• Prepare homemade sauces: Accompany your carnitas with fresh or spicy sauces to highlight the nuances of the dish.

Share your experience preparing Michoacán carnitas

Mexican cuisine is enriched with every story that revolves around a good dish. Have you tried preparing these carnitas at home? What accompaniments did you choose? Have you tried variations, perhaps with a little bit of chilorio o cochinita pibil? Leave your comments so other pork lovers can enjoy your tips and flavors.

Culinary glossary to better understand Michoacán carnitas

• Solid Meat: Pork cut also called «shoulder», with a good balance between meat and fat for stews.
• Copper Pot: Traditional pot that distributes heat evenly for the slow cooking of carnitas.
• Skin: Pork skin that becomes crispy and delicious when cooked, adds unique texture to carnitas.
• Sear: Technique of browning the meat at the beginning to preserve juices and enhance flavor.
• Reduce: Cook a liquid over low heat until its volume decreases and flavors concentrate.