Carnitas
Carnitas Michoacanas
Michoacán-style pork braised slowly in its own fat with aromatic orange, cinnamon, and milk until meltingly tender, then crisped at high heat for irresistible caramelized edges. The ultimate taco filling — rich, juicy, and deeply savory.
Ingredients
- 4 lbs pork shoulder (bone-in preferred)
- 0.5 cup lard or vegetable oil
- 1 piece orange
- 0.5 cup whole milk
- 1 cup Coca-Cola or dark soda
- 5 pieces garlic cloves
- 3 pieces bay leaves
- 1 piece cinnamon stick
- 1 tbsp salt
- 1 tsp black pepper
- 16 pieces corn tortillas (for serving)
- 0.5 cup white onion, diced (garnish)
- 0.5 cup fresh cilantro (garnish)
- 1 cup salsa verde (for serving)
- 8 pieces lime wedges (for serving)
Instructions
- 1
Cut pork shoulder into large 3-inch chunks. Season generously with salt and pepper.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat lard over medium-high heat. Sear pork pieces on all sides until golden brown.
- 3
Squeeze the orange juice over the pork and add the orange halves to the pot. Add milk, Coca-Cola, garlic, bay leaves, and cinnamon stick.
- 4
Bring to a boil, then reduce heat to low. Cover and cook for 2.5 hours, turning the pork occasionally.
- 5
Remove the lid and increase heat to medium. Continue cooking uncovered for another 30 minutes, letting the liquid reduce and the pork begin to fry in the remaining fat. Turn pieces occasionally for even crisping.
- 6
The carnitas are done when the meat is deeply golden and crispy on the outside, tender and shreddable inside. Remove bay leaves, cinnamon, and orange halves.
- 7
Shred or chop the meat, mixing the crispy bits with the tender inside pieces. Serve on warm corn tortillas with diced onion, cilantro, salsa verde, and lime.
Chef's Tips
Don't skip the Coca-Cola — the sugars help create an incredible caramel crust on the meat. The milk proteins also contribute to browning. If using a Dutch oven, you can braise in a 325°F oven instead of the stovetop.
Tips for Perfect Carnitas
Use Lard for Authenticity (But Oil Works Too)
Traditional Michoacán carnitas are braised in pure pork lard — it's what gives them that incredibly rich, porky depth. If you can find lard at a Mexican market (or render your own from pork fat), it makes a noticeable difference. That said, vegetable oil works fine. The pork will render plenty of its own fat during cooking, which does most of the heavy lifting flavor-wise.
The Broiler Crisp-Up Step Is Essential
The difference between good carnitas and great carnitas is the crispy edges. After braising low and slow until tender, you have two options for crisping: (1) Continue cooking uncovered on the stovetop as described in the recipe, letting the liquid evaporate and the pork fry in its own fat. (2) Spread shredded meat on a sheet pan and broil for 3–5 minutes until the edges are golden and caramelized. The broiler method is faster and gives you more control. Watch carefully — it goes from perfect to burnt quickly.
Choose the Right Cut of Pork
Pork shoulder (pork butt) is the gold standard — it has the perfect balance of meat, fat, and connective tissue that breaks down into tender, shreddable perfection. Bone-in is ideal because the bone adds flavor and the meat near it is the most tender. Avoid lean cuts like pork loin — without enough fat, the meat will be dry and stringy instead of rich and juicy.
Cut Into Large Chunks, Not Small
Cut the pork into 3-inch chunks, not smaller. Larger pieces braise more gently and stay juicier. They'll shred easily after cooking. Small pieces dry out and don't develop the same ratio of crispy exterior to tender interior.
How to Serve Carnitas
Tacos de Carnitas
The classic way. Warm corn tortillas, a generous pile of shredded carnitas, diced white onion, fresh cilantro, a squeeze of lime, and your favorite salsa. Salsa verde is traditional. Double up on tortillas for structural integrity.
Burritos
Roll carnitas into a large flour tortilla with rice, beans, Mexican crema, shredded lettuce, and queso fresco. For a "wet" burrito, smother with red or green enchilada sauce.
Tortas (Mexican Sandwiches)
Split a telera or bolillo roll, spread with refried beans and mayo, pile on the carnitas, and top with pickled jalapeños, avocado slices, and tomato. Toast the bread lightly for crunch.
Storage and Reheating
Refrigerator
Stored in an airtight container with a spoonful of the cooking juices, carnitas keep for 4–5 days in the fridge. The fat solidifies on top and acts as a natural sealant — scrape it off or leave it in for reheating (it adds flavor).
Freezer
Carnitas freeze beautifully for up to 3 months. Portion into freezer bags, press out the air, and include some cooking liquid to prevent drying. Thaw overnight in the fridge before reheating.
Best Reheating Method
Spread the cold carnitas on a sheet pan in a single layer. Broil for 3–5 minutes until the edges re-crisp and sizzle. This restores the crispy-tender contrast that makes carnitas special. Avoid the microwave if possible — it makes the meat uniformly soft and steamy, losing the crispy edges. A cast-iron skillet over high heat also works well.
