TacosHard

Carnitas Tacos

Name: Carnitas Tacos
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Cuisine: Mexican
Ingredients: 1500 g Pork (shoulder, ribs, leg); 500 g Lard; 200 ml Evaporated milk; 200 ml Cola; 0.5 White onion; 3 Garlic cloves; 2 Bay leaf; 1 Diced onion, for serving; 1 bunch Fresh coriander; 4 Limes; 1 Orange; 2 tbsp Salt; 250 ml Green salsa; 24 Corn tortillas

170 min (20 prep + 150 cook) Hard 8 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Pork confit slow-cooked in its own lard, served with onion, coriander, and salsa.

About this recipe

Carnitas tacos are an emblem of Michoacan and one of the most cherished tacos in Mexico. Carnitas are made by slowly cooking pork in its own lard until golden and crisp on the outside yet tender within. Various cuts are used, including lean shoulder, ribs, skin, and offal. They are served in corn tortillas with onion, coriander, green salsa, and a squeeze of lime. Carnitas are the ultimate celebratory taco.

History & Origin

Carnitas are the gastronomic pride of Michoacan, particularly the cities of Quiroga and Uruapan, where the technique of confiting pork in its own lard was perfected. The method has colonial roots: the Spanish introduced the pig, but the Michoacanos developed the unique technique of cooking it slowly in large copper cauldrons for hours, adding milk, cola and orange to create extraordinary layers of flavour. Each cauldron offers different cuts with distinct textures: the tender maciza, the crispy cuerito (rind), the juicy costilla (rib) and the chewy buche (stomach), turning the purchase into quite an experience. Sunday carnitas are a family tradition where they are bought by the kilo and taken home wrapped in brown paper to assemble tacos. They are served in freshly made sweetcorn tortillas with coriander, onion and the house green salsa.

Estimated cost

£17.30

Total cost

£2.17

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

18g

Protein

42g

Carbohydrates

15g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the pork into 5-6 cm chunks. Season generously with salt.
2
In a large, deep heavy-based pot (ideally copper or cast iron), melt the lard over medium heat until fully liquid and hot.
3
Carefully add the pork chunks to the hot lard. The meat should be mostly submerged.
4
Squeeze the orange juice directly into the pot. Add the evaporated milk and the cola. Add the onion, garlic, and bay leaf.
💡 The secret to the best carnitas lies in slow cooking. The combination of orange, milk, and cola creates a unique caramelisation.
5
Bring to the boil over high heat, then reduce to medium-low. Cook uncovered for 1.5-2 hours, turning the meat occasionally, until the liquid has almost completely evaporated.
6
Once only the lard remains, increase the heat to medium-high and fry the pork pieces for 8-10 minutes, turning frequently, until golden and crisp on the outside.
7
Remove the meat and place on a chopping board. Chop finely with two knives or shred with forks, mixing the crisp outer bits with the tender inside.
8
Serve in warm corn tortillas with diced onion, fresh coriander, green salsa, and a squeeze of lime.