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 chunks dry with paper towels, then rub them all over with the salt.
- 1.5 kg pork shoulder chunks
- 2 tsp salt
Start the braise
Melt the over medium heat in a large heavy pot (about 4-5 L). Add the seasoned pork, orange juice and squeezed halves, onion, garlic, bay leaves, oregano, cumin and water; the liquid should reach about halfway up the meat.
- 2 tbsp or oil
- 1.5 kg seasoned pork
- juice + squeezed halves of 1 orange orange juice and halves
- 1, halved white onion
- 6 garlic cloves
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 500 ml water
✅ Done when: liquid is simmering gently around 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 chunks dry with paper towels, then rub them all over with the salt.
- 1.5 kg pork shoulder chunks
- 2 tsp salt
Start the braise
Melt the over medium heat in a large heavy pot (about 4-5 L). Add the seasoned pork, orange juice and squeezed halves, onion, garlic, bay leaves, oregano, cumin and water; the liquid should reach about halfway up the meat.
- 2 tbsp or oil
- 1.5 kg seasoned pork
- juice + squeezed halves of 1 orange orange juice and halves
- 1, halved white onion
- 6 garlic cloves
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 500 ml water
✅ Done when: liquid is simmering gently around 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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