Entree: Mexico – Bajio, Queretaro – Carnitas Queretanas

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 5 min

Additional 15 min

Total 3 hrs 40 min

Ingredients

- 4.5 lb (2.0 kg) pork shoulder (Boston butt), trimmed and cut into 3–4 in (8–10 cm) chunks
- 1 1/2 cups (360 g) pork lard (manteca de cerdo) or rendered pork fat
- 1 1/2 cups (360 ml) fresh orange juice (about 4–5 oranges)
- 1/4 cup (60 ml) fresh lime juice
- 1 cup (240 ml) water or low-sodium chicken stock
- 1 tbsp (15 g) kosher salt
- 2 tsp (4 g) freshly ground black pepper
- 2 tsp (2 g) dried Mexican oregano
- 1 1/2 tsp (3 g) ground cumin
- 1/2 tsp (1 g) ground cloves
- 1 cinnamon stick
- 4 bay leaves
- 8 cloves garlic, smashed (approx. 2 oz / 60 g)
- 2 tbsp (30 g) piloncillo or dark brown sugar
- 1 large white onion, quartered (approx. 10 oz / 280 g)
- 2 oranges, halved (for the pot)
- 12 small corn tortillas (about 6–8 in / 15–20 cm) or more as needed
- For quick pickled red onion:
  - 1 medium red onion, thinly sliced (approx. 6 oz / 170 g)
  - 1/2 cup (120 ml) apple cider vinegar
  - 1/2 cup (120 ml) water
  - 1 tsp (6 g) salt
  - 1 tbsp (12 g) sugar
- For citrus cabbage slaw:
  - 4 cups (180 g) shredded green cabbage
  - 1/4 cup (15 g) chopped fresh cilantro
  - 2 tbsp (30 ml) fresh lime juice
  - 1 tbsp (15 ml) vegetable oil
  - Salt to taste
- Lime wedges and extra cilantro for serving

Instructions

Short Description:
Slow‑cooked Queretaro-style pork confit finished in its own rendered fat until crisp; served with warm corn tortillas, quick pickled red onion, and a bright cabbage slaw for a complete main-course meal.

Regional Notes:
Carnitas Queretanas are distinguished by a specific seasoning blend—oregano, cumin, cloves, bay leaf and a touch of piloncillo—and a low-and-slow confit in pork lard that renders the meat tender before a final high-heat crisping. This yields both meltingly soft interior meat and characteristic crunchy edges that set it apart from generic or neighboring carnitas styles.

1. Combine salt, pepper, oregano, cumin, and ground cloves in a small bowl. Rub this seasoning all over the pork shoulder pieces; let rest 20–30 minutes at room temperature or refrigerate up to 2 hours.
2. In a large heavy Dutch oven or deep braising pot, warm the pork lard over medium heat until melted and shimmering. Add half the pork pieces and brown lightly on all sides, 6–8 minutes; remove to a platter and brown the remaining pieces (no need to deep-fry).
3. Return all pork to the pot. Add orange juice, lime juice, water or stock, piloncillo, smashed garlic, quartered onion, cinnamon stick, bay leaves, and the two orange halves cut-side down. The liquid should come about halfway up the meat; add a little more water if necessary.
4. Bring to a gentle simmer, then reduce heat to low, cover, and cook slowly for 2 1/2 to 3 hours, turning the pork every 30–45 minutes so pieces cook evenly in the fat and liquid. The pork is done when it is very tender and a fork slips in easily.
5. While the pork cooks, make pickled red onion: in a heatproof bowl combine vinegar, water, salt, and sugar; stir until dissolved. Add sliced red onion and let sit at room temperature at least 15 minutes (longer for tangier onions). Drain before serving.
6. Make the cabbage slaw: toss shredded cabbage, cilantro, lime juice, oil, and a pinch of salt in a bowl; adjust seasoning to taste and refrigerate until service.
7. When the pork is fork-tender, remove the orange halves, bay leaves, and cinnamon stick. Increase heat to medium-high and simmer uncovered to reduce the cooking liquid, spooning hot fat over the meat. Continue cooking, turning and pressing pieces into the fat, until the liquid has mostly evaporated and the pork begins to brown and crisp in spots, 15–25 minutes. For extra crispiness, remove pork pieces, shred or pull them with two forks, then return shredded pork to the hot fat and toss until edges are golden and crisp, 5–10 minutes.
8. Meanwhile, warm corn tortillas on a dry skillet or comal over medium heat until pliable and slightly charred at the edges, about 20–30 seconds per side.
9. To serve: pile shredded, crispy Carnitas Queretanas onto warm tortillas, top with a little cabbage slaw, pickled red onion, fresh cilantro, and a squeeze of lime. Serve remaining pork, slaw, pickles, tortillas, and lime wedges family-style with additional sides if desired.