Entree: Mexico – Mexico State (Central Mexico) – Carnitas de Cerdo

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 3 hrs 15 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder (pork butt), trimmed and cut into 2–3 in (5–7 cm) chunks
- 1 1/2 cups (340 g) rendered pork lard (or neutral oil if unavailable)
- 1 1/2 cups (360 ml) fresh orange juice (about 3–4 oranges)
- 1/2 cup (120 ml) water
- 1 medium white onion, peeled and halved
- 6 cloves garlic, smashed
- 3 bay leaves
- 2 tsp (10 g) Mexican oregano, dried
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1 1/2 tsp (6 g) black peppercorns, lightly crushed
- 2 whole cloves
- 1 small cinnamon stick (about 1 in / 2.5 cm)
- 2 oranges, halved (for roasting/added flavor)
- 24 small corn tortillas (about 4 per person)
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) chicken stock or water (for rice)
- 2 tbsp (30 ml) vegetable oil (for rice)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 medium red onion, thinly sliced (for quick pickles)
- 1/2 cup (120 ml) apple cider vinegar (for quick pickles)
- 1/2 cup (120 ml) water (for quick pickles)
- 2 tbsp (25 g) sugar (for quick pickles)
- 1 tsp (5 g) salt (for quick pickles)
- Optional garnishes: sliced radishes, additional chopped cilantro, chopped white onion, salsa verde or hot sauce

Instructions

Short Description:
Tender, slow-cooked chunks of pork braised then crisped in pork fat and citrus, served with warm corn tortillas, cilantro-lime rice, and quick-pickled red onion for a complete main-course meal. The method yields melting interior meat and caramelized, crunchy edges.

Regional Notes:
This Mexico State version follows the regional tradition of cooking carnitas in a copper pot when available to promote even heat and a distinctive finish; it is seasoned with local touches such as Mexican oregano, bay leaf, and whole peppercorns. Unlike leaner northern styles, it uses bona fide pork fat rendering to produce both braise and final frying in the same pot for deeply flavored, crisped edges.

1. Pat the pork pieces dry and season evenly with 1 tsp (5 g) salt and a light grind of black pepper. Set aside.
2. In a large heavy-bottomed pot or, traditionally, a copper pot, melt the pork lard over medium heat until shimmered. If using a copper pot, ensure even heat and monitor to avoid hotspots.
3. Add pork pieces in batches, searing briefly (2–3 minutes per side) just to color the exterior; remove and set aside. Do not overcrowd the pot.
4. Pour in the orange juice and 1/2 cup (120 ml) water and bring to a gentle simmer, scraping any browned bits from the bottom. Return all pork to the pot.
5. Add the halved white onion, smashed garlic, bay leaves, Mexican oregano, cumin, crushed peppercorns, whole cloves, and cinnamon stick. Nestle the halved oranges cut-side down among the meat. The liquid should come about halfway up the pork; add a little more water if needed.
6. Reduce heat to low, cover partially with a lid (leave a small gap), and braise for 2 to 2 1/2 hours, turning the pork once or twice, until the pork is very tender and the braising liquid has reduced and concentrated.
7. While the pork braises, prepare the cilantro-lime rice: heat 2 tbsp (30 ml) vegetable oil in a saucepan over medium heat. Add the rinsed rice and toast, stirring, for 2–3 minutes until glossy. Add 3 cups (720 ml) chicken stock or water and 1/2 tsp (2.5 g) salt. Bring to a boil, reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, stir in chopped cilantro and juice of 1/2 lime, and keep covered.
8. Make quick-pickled red onion: place sliced red onion in a jar. Bring 1/2 cup (120 ml) vinegar, 1/2 cup (120 ml) water, 2 tbsp (25 g) sugar and 1 tsp (5 g) salt to a simmer until sugar dissolves, pour over onion, let cool to room temperature, then refrigerate until serving (at least 20 minutes).
9. When pork is tender and most liquid has reduced, increase heat to medium-high to render remaining fat and brown the pork in the pot. Stir and turn pork pieces frequently so edges crisp evenly—this may take 10–15 minutes. The goal is caramelized, crunchy bits (carnitas) while keeping interior moist.
10. Remove pork pieces to a cutting board. Using two forks, shred larger pieces and pick out any remaining crackling; return shredded meat to the pot and toss in rendered fat to coat and crisp further for 2–3 minutes. Taste and adjust salt.
11. Warm corn tortillas on a comal or skillet for 30–60 seconds per side, or wrap in a clean towel and heat in a 300°F (150°C) oven for 5–8 minutes.
12. To serve (Entrée assembly): mound 1 cup (about 150–170 g) cilantro-lime rice per plate, place a generous portion (about 6–8 oz / 170–225 g cooked) of carnitas alongside, and add a small bowl of quick-pickled onions and lime wedges. Provide warm corn tortillas and optional garnishes (sliced radishes, chopped onion, cilantro, salsa) so each diner can build tacos or eat the components family-style.
13. Leftovers: cool meat quickly and refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently in a skillet to crisp before serving.