Entree: Mexico – Michoacan, Western Mexico – Carnitas de Michoacán

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 15 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder, trimmed and cut into 2–3 in (5–7 cm) chunks
- 1 tbsp (15 ml) kosher salt (adjust to taste)
- 1 tsp (5 ml) ground black pepper
- 2 tsp (10 ml) dried Mexican oregano
- 1 tsp (5 ml) ground cumin
- 6 cloves garlic, smashed (about 18 g)
- 1 large white onion, quartered (about 300 g)
- 1 cinnamon stick (about 2 in / 5 cm)
- 3 bay leaves
- 1 cup (240 ml) fresh orange juice (juice of about 2 oranges); keep the spent halves
- 1/2 cup (120 ml) water, more as needed
- 2 tbsp (30 ml) lard or rendered pork fat (optional, helps start rendering)
- 12 small corn tortillas, warmed (store-bought or fresh)
- 1 lime, cut into wedges (for serving)
- For quick pico de gallo:
  - 3 medium Roma tomatoes, seeded and diced (about 1 1/2 cups / 250 g)
  - 1/2 medium white onion, finely diced (about 75 g)
  - 1 jalapeño, seeded and minced
  - 1/4 cup (15 g) fresh cilantro, chopped
  - 2 tbsp (30 ml) fresh lime juice
  - 1/2 tsp (2.5 ml) salt
- For simple Mexican rice:
  - 1 cup (185 g) long-grain white rice, rinsed
  - 2 tbsp (30 ml) vegetable oil
  - 1/4 cup (40 g) white onion, finely chopped
  - 1 clove garlic, minced
  - 1/2 cup (120 ml) tomato purée or blended canned tomatoes
  - 2 cups (480 ml) low-sodium chicken broth
  - 1 tsp (5 ml) salt
- Optional garnishes: chopped white onion, cilantro leaves, pickled jalapeños

Instructions

Short Description:
Slow-braised pork shoulder cooked in its own fat until tender, then crisped for caramelized edges, served with warm corn tortillas, pico de gallo, and Mexican rice for a complete main-course meal.

Regional Notes:
This is the Michoacán-style carnitas tradition: pork is slowly cooked in a wide heavy pot (traditionally a large copper pot), seasoned with a simple spice mix and citrus, and finished by crisping in its rendered fat. Unlike faster fried versions, this method emphasizes long, gentle braising to render deep pork flavor and tender meat before the final caramelizing step.

1. Pat the pork pieces dry. Rub the pork all over with the salt, black pepper, oregano, and cumin; let rest 15–30 minutes at room temperature.
2. Heat a large heavy pot (preferably wide and heavy-bottomed — traditionally copper is used) over medium heat. Add the lard and let it warm until shimmering. Working in batches if needed, brown the pork pieces on all sides, 4–6 minutes per batch; transfer browned pieces to a plate.
3. Return all pork to the pot. Add the smashed garlic, quartered onion, cinnamon stick, bay leaves, orange juice, the spent orange halves, and 1/2 cup (120 ml) water. The liquid should come about one-third to half up the sides of the meat; add a bit more water if necessary. Bring to a gentle simmer.
4. Reduce heat to low, leave the pot partially covered (lid ajar to allow steam to escape), and braise gently for 2 to 2 1/2 hours, turning pieces every 30–40 minutes, until the pork is very tender and the fat has rendered. Skim off any excessive foam but keep the flavorful fat.
5. While the pork braises, make the pico de gallo: combine tomatoes, diced onion, jalapeño, cilantro, lime juice, and salt in a bowl. Chill until serving.
6. Make the rice: heat the oil in a saucepan over medium heat. Add the chopped onion and cook until softened, 2–3 minutes. Add the rinsed rice and toast, stirring, until edges are translucent, about 3 minutes. Stir in garlic and tomato purée, then add the chicken broth and salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Let rest 5 minutes, fluff with a fork.
7. Finish the carnitas (two options):
   - Stove-top crisping: Increase heat under the pot to medium-high so the braising liquid reduces and the pork begins to fry gently in its rendered fat. Stir and turn pieces frequently until edges are deeply browned and crisp, 8–12 minutes.
   - Oven or broiler crisping: Remove pork pieces with a slotted spoon to a rimmed baking sheet, arrange in a single layer, and spoon some of the hot fat over them. Broil 4–6 inches from the heat for 4–8 minutes, watching closely, until edges are crisped. Turn and crisp the other side as desired.
8. Transfer crisped pork to a serving platter and let rest 2–3 minutes. Warm corn tortillas on a dry skillet or comal for 30–60 seconds per side.
9. Serve: assemble tacos with shredded or chunked carnitas in warm tortillas, top with pico de gallo, chopped onion, cilantro, and a squeeze of lime. Plate with a scoop of Mexican rice and optional pickled jalapeños for a complete entree.