Michoacan-Style Carnitas

About this recipe

Michoacan-style carnitas are one of the most iconic dishes in Mexican cuisine. They are made by slowly cooking different cuts of pork (lean meat, ribs, stomach, and rind) in their own fat inside a large copper cauldron, until the meat is golden on the outside and juicy inside. The secret lies in controlled heat: first the meat is simmered in lard with seasonings like orange, evaporated milk, cinnamon, and herbs, then the heat is raised to achieve a golden crust. The result is meat with varied textures, from tender lean to crispy rind. Served in tacos with chopped onion, cilantro, green salsa, and guacamole. In Michoacan, carnitas are a Sunday and festivity tradition that brings entire families together around the steaming cauldron.

1. 1

   Cut the pierna of cerdo into medium pieces (some 8 cm). Season generously with salt on all sides.

   

   💡 Include some pieces with bone for more flavour.

2. 2

   In a large pot or copper cazo, melt the lard over medium heat. When hot, carefully add the pieces of pork.

   

   💡 The lard should cover at least half of the meat.

3. 3

   Add the naranjas into quarters, the garlic, the cinnamon, the bay leaves, the evaporated milk and the Coca-Cola. Mix gently.

   
4. 4

   Cook over medium-low heat for 2.5 hours, uncovered, turning the pieces occasionally so they cook evenly. The meat will gradually release its juices.

   

   💡 Do not cover the pot; evaporation is part of the flavour-concentration process.

5. 5

   When the liquid has almost completely reduced and the meat is very tender, increase the heat to medium-high to brown the pieces on all sides, about 15-20 minutes.

   

   💡 This is the crucial step: the final browning gives the characteristic crispy texture.

6. 6

   Remove thes carnitas of the cazo and pícalas with a knife on a tabla of madera. Serve immediately in tacos with coriander, chopped onion, green sauce and guacamole.