Carnitas De Michoacan
Immerse yourself in the rich, authentic flavors of Carnitas De Michoacán, a classic Mexican dish that encapsulates tradition and comfort. Tender chunks of seasoned pork shoulder are slow-cooked in velvety lard with aromatic spices like cumin, cinnamon, and oregano, alongside fresh orange and garlic for an irresistible citrusy depth. After hours of gentle simmering, the pork transforms into golden-brown, crispy perfection, offering a delightful contrast of textures. Serve this crowd-pleaser in warm tacos, folded into burritos, or alongside a hearty side of rice and beans for an unforgettable meal. Perfect for gatherings or a flavorful family dinner, these homemade carnitas will transport your taste buds straight to Michoacán. Keywords: Carnitas De Michoacán recipe, authentic Mexican pork carnitas, crispy slow-cooked pork tacos, homemade carnitas tacos.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless, trimmed of excess fat)
- 2 cups Lard
- 1 Orange, halved
- 1 White onion, quartered
- 6 Garlic cloves, peeled
- 3 Bay leaves
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Dried oregano
- 1 teaspoons Ground cumin
- 1 tablespoons Salt
- 2 cups Water
Instructions
Cut the pork shoulder into large chunks, approximately 2-3 inches in size, and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the lard over medium heat until melted and hot but not smoking.
Add the pork chunks to the pot and brown them on all sides for about 8-10 minutes. Do this in batches if necessary to avoid overcrowding.
Reduce the heat to medium-low and squeeze the juice of the halved orange over the pork. Place the squeezed orange halves directly into the pot along with the browned pork.
Add the quartered onion, garlic cloves, bay leaves, cinnamon, oregano, cumin, and salt to the pot. Stir gently to distribute the seasonings evenly.
Pour in the 2 cups of water. The liquid should cover the pork halfway; if necessary, add a bit more water.
Raise the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 2 hours. Stir occasionally, ensuring the meat doesn’t stick to the pot.
After 2 hours, remove the lid and increase the heat to medium-high to allow the liquid to evaporate. Stir frequently to prevent burning as the fat renders out and the pork begins to fry in its own fat.
Continue cooking until the pork becomes golden and slightly crispy on the edges, about 30-45 minutes.
Remove the orange halves, bay leaves, and onion pieces. Use a slotted spoon to transfer the carnitas to a serving platter.
Shred the pork gently with two forks, leaving some larger chunks for texture. Serve hot in tacos, burritos, or alongside rice and beans.
Nutrition Facts
Calories |
8146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 711.6 g | 912% | |
| Saturated Fat | 268.6 g | 1343% | |
| Polyunsaturated Fat | 43.0 g | ||
| Cholesterol | 1816 mg | 605% | |
| Sodium | 8288 mg | 360% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 16.5 g | ||
| Protein | 403.3 g | 807% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 373 mg | 29% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6516 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
