StewsMediumFree

Michoacan-Style Carnitas

Name: Michoacan-Style Carnitas
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Cuisine: Mexican
Ingredients: 500 g Pork lard; 2 Orange; 200 ml Evaporated milk; 330 ml Coca-Cola o refresco de cola; 1 sprig Cinnamon; 3 Bay leaf; 6 cloves Garlic; to taste Salt; 2 kg Pork leg

200 min (20 prep + 180 cook) Medium 10 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Pork slow-cooked in lard with orange and spices, Michoacan-style.

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.

History & Origin

Carnitas originate from the state of Michoacán, particularly from the municipalities of Quiroga, Tacámbaro, and Zitácuaro, which all dispute the title of birthplace of carnitas. The technique of confiting pork in its own fat has both pre-Hispanic and Spanish influences. The Purépecha people already cooked meat in fat, but the introduction of pork came with the Conquest. The copper cauldron, an essential element, is a legacy of the coppersmithing tradition of Santa Clara del Cobre. During the Viceroyalty, carnitas became popular in Michoacán's markets and tianguis (open-air markets). Each carnitas maker jealously guards their secrets: the exact amount of Coca-Cola, milk, or orange they add, the precise heat level, and the exact moment to raise the flame to achieve the perfect golden finish. In 2016, Michoacán's carnitas received the Collective Trademark from IMPI (the Mexican Institute of Industrial Property). It is estimated that in Quiroga alone, more than five tonnes of carnitas are produced every Sunday. The craft of making carnitas is passed down from generation to generation.

Estimated cost

£40.00

Total cost

£4.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

28g

Protein

Carbohydrates

28g

Fat

Fibre

490mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the pierna of cerdo into medium pieces (some 8 cm). Season generously with salt on all sides.
💡 Incluye trozos with bone for more flavour.
2
In a large pot or cazo of copper, melt the lard over medium heat. When it is hot, add with cuidado the trozos of cerdo.
💡 La lard should cubrir at least the half of the meat.
3
Add the naranjas into quarters, the garlic, the cinnamon, the bay leaves, the evaporated milk and the Coca-Cola. Mix gently.
4
Cook over medium-low heat for 2.5 hours without tapar, volteando the trozos ocasionalmente for that cocinen parejo. La meat irá soltando its jugos.
💡 No tapes the pot; the evaporación es parte of the proceso of concentración of flavour.
5
When the liquid has reduced casi for completo and the meat it is very tender, increase the heat a half-alto for dorar the trozos on all sides, aproximadamente 15-20 minutes.
💡 Este es the paso crucial: the golden final da the texture crispy characteristic.
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.