Carnitas

Carnitas — literally "little meats" — are the cornerstone of Michoacán street food. Whole pork shoulder is slowly braised in lard (or its own fat) until the meat is impossibly tender, then crisped at high heat. Every taquero has a secret: some add orange, others Coca-Cola, some nothing but salt. The result is pork that is simultaneously silky and crackling, eaten straight from the pot or piled into warm corn tortillas with salsa verde and raw onion.

Serves: 6

Ingredients

• 1.5 kg (3.3 lb) bone-in pork shoulder, cut into 5 cm (2 in) chunks
• 1 tsp (6 g) salt
• 1 tsp (3 g) ground cumin
• 1 orange, halved
• 6 garlic cloves, smashed
• 1 white onion, quartered
• 500 ml (2 cups) water
• 30 ml (2 tbsp) lard or neutral oil
• Corn tortillas, salsa verde, and diced white onion to serve

Instructions

1. Season pork chunks all over with salt and cumin. Let rest 15 minutes at room temperature.
2. Heat a large heavy pot or Dutch oven over medium-high. Add lard and brown pork in batches, 3–4 minutes per side, until deeply golden. Do not crowd the pan.
3. Return all pork to the pot. Add onion, garlic, orange halves (squeeze juice in first), and water. Bring to a boil.
4. Reduce heat to low, cover, and braise for 1 hour 45 minutes until the meat pulls apart easily with two forks.
5. Remove lid and increase heat to medium-high. Cook, stirring occasionally, for 20–25 minutes until the liquid evaporates and the pork fries in its own rendered fat, crisping on the edges. Watch carefully to avoid burning.
6. Shred roughly with forks, leaving some larger chunks. Serve immediately in warm corn tortillas.

Cook's Notes: Do not skip the browning step — it builds the base flavor. For extra crispiness, spread shredded pork on a baking sheet and broil for 3–4 minutes. Carnitas reheat well in a dry skillet over high heat.