Sarah's Kitchen / Mexican / Entrées

Carnitas

Michoacán-Style Slow-Roasted Pork — "Little Meats"

"Low and slow. The fat does the work."

3.5Hours
8-10Servings
2/5Difficulty

The Origin

Born in Michoacán — where pork is poetry.

The Art of Confit, Mexican Style

In Michoacán, enormous copper cauldrons called cazos sit over wood fires, filled with lard and chunks of pork shoulder. This is carnitas country — where the technique predates European confit by centuries.

The pork braises in its own rendered fat until the meat is impossibly tender, then the heat is raised to crisp the edges. The result: meat that's simultaneously succulent and crispy, rich and light.

Carnitas means "little meats" — a humble name for something that makes grown men weep with joy. Every taquería in Mexico has their own secret: some add orange juice, others milk, some swear by Coca-Cola.

"The cazo knows. It has cooked ten thousand pigs. Trust the cazo."

The Ingredients

La Carne — The Meat

Bone-In is Better
  • 4-5 lbsPork shoulder (butt)Cut into 2-inch chunks, bone reserved
  • 1 lbPork belly (optional)For extra richness

El Braising Liquid

THE SECRET
  • 1 cupLard or vegetable oilLard is traditional
  • 1 cupFresh orange juice
  • ½ cupWhole milkTenderizes the meat
  • ½ cupWater or chicken broth

Los Aromáticos

  • 1White onion, quartered
  • 8 clovesGarlic, smashed
  • 1Orange, halved
  • 2Bay leaves
  • 1Cinnamon stick

Las Especias — Spices

  • 1 tbspCumin
  • 2 tspMexican oregano
  • 1 tspBlack pepper
  • 2 tbspKosher salt

Para Servir — For Serving

  • Warm corn tortillas
  • Diced white onion
  • Fresh cilantro
  • Lime wedges
  • Salsa verde

The Method

01

Season & Sear (20 min)

1

Season pork generously with salt, cumin, oregano, and pepper. Let sit 15 minutes.

2

Heat lard in a large Dutch oven or heavy pot over medium-high. Sear pork in batches until deeply golden on all sides.

Why This Matters

This brown crust becomes flavor. Don't crowd the pot — work in batches.

02

Braise Low & Slow (2.5-3 hours)

3

Return all pork to pot. Add onion, garlic, orange halves, bay leaves, and cinnamon.

4

Pour in orange juice, milk, and water. Liquid should come halfway up the meat — add more if needed.

5

Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 2.5-3 hours, turning meat occasionally.

Critical

Uncovered! The liquid should slowly evaporate. By the end, only fat remains.

03

Crisp & Shred

6

Once liquid has evaporated and meat is frying in rendered fat, increase heat to medium-high.

7

Let the pork crisp on the bottom without stirring for 3-4 minutes. Then stir to crisp other sides.

8

Use two forks to roughly shred, leaving some larger crispy chunks. Taste and adjust salt.

04

Serve

9

Pile into warm tortillas. Top with onion, cilantro. Squeeze lime. Add salsa verde.

Variations

Ways to make it yours.

Carnitas Estilo Michoacán

Add a can of Coca-Cola to the braising liquid. The sugar caramelizes beautifully. Don't knock it until you try it.

Oven Method

Braise covered at 300°F for 3 hours. Uncover, raise to 400°F for final 30 minutes to crisp.

Instant Pot

Pressure cook 45 minutes, then broil on a sheet pan to crisp. Not traditional, but effective.