Entree: Mexico – Mexico City, Central Mexico – Carnitas (Braised-Fried Pork)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 5 lb (2.25 kg) pork shoulder (Boston butt), bone-in, cut into 2–3 in (5–7 cm) chunks, approx. usable weight
- 2 cups (430 g) pork lard or rendered pork fat
- 1 cup (240 ml) fresh orange juice (about 2–3 oranges)
- Zest of 1 orange
- 1/2 cup (120 ml) water
- 2 tbsp (36 g) kosher salt
- 2 tsp whole black peppercorns
- 1 tbsp (2.5 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves
- 1 cinnamon stick (about 2–3 in / 5–7 cm)
- 4 bay leaves
- 4 garlic cloves, smashed
- 1 large white onion, halved
- 12 small corn tortillas (6 in / 15 cm)
- 1 cup (150 g) diced white onion (for serving)
- 1 cup (30 g) chopped fresh cilantro (for serving)
- 6 limes, cut into wedges (for serving)
- 1 cup (240 g) salsa verde or pico de gallo (for serving)
- Optional quick-pickled red onion: 1 medium red onion, thinly sliced; 1/2 cup (120 ml) white vinegar; 1/2 cup (120 ml) water; 1 tbsp (12 g) sugar; 1 tsp (5 g) salt

Instructions

Short Description:
Slow-braised pork shoulder cooked in lard with a Mexico City spice blend, then finished in hot fat until the pieces are tender inside and crisp at the edges — served with warm corn tortillas, onion, cilantro, lime and salsa for a complete main-course meal.

Regional Notes:
This Mexico City variation uses a distinctive spice blend (bay, whole peppercorns, cinnamon and a touch of cloves and cumin) and the technique of confiting the pork in lard then frying in the rendered fat to produce both silky interior shreds and deeply caramelized, crisp edges. The finish is more intensely crisp and seasoned than many generic versions.

1. Pat the pork pieces dry with paper towels and toss with the kosher salt; let sit 15 minutes while you prepare other ingredients.
2. If making the quick pickled red onion: combine vinegar, water, sugar and salt in a jar or bowl; add the sliced red onion, press to submerge, and refrigerate while pork cooks (pickles will be ready in 30–60 minutes).
3. In a large heavy Dutch oven or pot, warm the lard over medium heat until melted and shimmering but not smoking.
4. Working in batches so you don't overcrowd the pan, brown the pork pieces on all sides in the lard, 4–6 minutes per batch; transfer browned pieces to a large plate. Leave any browned bits in the pot.
5. Reduce heat to medium, add the halved white onion and smashed garlic to the pot and cook 3–4 minutes to soften and pick up browned bits.
6. Add orange juice, orange zest, water, whole black peppercorns, dried oregano, ground cumin, ground cloves, cinnamon stick and bay leaves. Stir to combine and bring to a simmer.
7. Return all pork pieces to the pot, nestling them into the liquid; bring to a gentle simmer, then reduce heat to low, partially cover, and simmer very gently for 2 to 2 1/2 hours, turning once or twice, until pork is tender and an instant-read thermometer in a larger chunk reaches ~195°F (90°C) and meat easily pulls apart.
8. Carefully remove the pork pieces with a slotted spoon to a rimmed baking sheet or tray. Increase the heat under the pot to medium-high and boil the braising liquid until it reduces and the fat renders and is quite hot, about 8–12 minutes; skim off and reserve some of the hot fat if needed for frying.
9. To finish in hot fat (traditional Mexico City technique): return 1–2 cups (240–480 ml) of the hot rendered fat to a clean large skillet or keep it in the Dutch oven and heat over medium-high until very hot (careful of splatter). Working in batches, fry the pork pieces 4–8 minutes per batch, stirring and turning, until edges are deeply browned and crisp. Transfer finished pieces to a paper-towel-lined tray.
10. Alternatively (oven finish): spread pork pieces on a rimmed baking sheet, spoon a few tablespoons of hot fat over them, and roast in a 475°F (245°C) oven 10–15 minutes, turning once, until edges are crisp.
11. Once crisped, use two forks to pull some pieces into shreds and leave other pieces as bite-sized crispy chunks for textural contrast. Toss briefly in any remaining hot fat or reduced sauce for extra glaze.
12. Warm corn tortillas on a dry hot skillet or comal until pliable and slightly charred, about 20–30 seconds per side. Assemble tacos: a spoonful of carnitas, diced onion, chopped cilantro, a squeeze of lime, and salsa verde or pickled onion to taste.
13. Serve the carnitas family-style with extra tortillas, lime wedges, salsa, diced onion and cilantro; accompany with rice or refried beans if desired to make a fuller plate.