Carnitas Michoacan
Indulge in the bold, authentic flavors of *Carnitas Michoacan*, a traditional Mexican dish that promises crispy, melt-in-your-mouth pork perfection. This recipe starts with succulent pork shoulder, slow-cooked in rich lard alongside aromatic spices like cinnamon, cumin, and Mexican oregano. Fresh orange juice, whole garlic cloves, and bay leaves infuse the meat with incredible depth, while a low, slow simmer guarantees tenderness. The final step of frying the pork in its own rendered fat creates irresistibly crispy, golden edges. Serve this crowd-pleaser with warm tortillas, tangy salsa, and zesty lime wedges for the ultimate taco night. Perfect for family gatherings or celebrations, this dish captures the essence of Michoacan's culinary heritage in every bite.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in, skin-on preferred)
- 2 cups Lard
- 1 whole Orange
- 2 whole Bay leaves
- 6 whole Garlic cloves
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Mexican oregano
- 1 tablespoon Sea salt
- 1 teaspoon Black pepper
- 1 cup Water
Instructions
Cut the pork shoulder into large chunks, leaving the skin on if possible. Remove excess fat but leave some for flavor.
Melt the lard in a large, heavy-bottomed pot or Dutch oven over medium heat.
Once the lard is melted, add the pork chunks carefully into the pot. Sear the pork pieces until lightly browned on all sides, about 10 minutes.
Reduce the heat to low, then add the juice of one orange along with the squeezed orange halves, bay leaves, garlic cloves, ground cinnamon, ground cumin, Mexican oregano, sea salt, black pepper, and one cup of water.
Cover the pot with a lid but leave it slightly ajar to let steam escape. Simmer the pork over low heat for approximately 3 hours, stirring occasionally, until the meat becomes tender and starts to fall apart.
Uncover the pot, increase the heat slightly, and allow the liquid to evaporate. The pork will start frying in its own fat, creating crispy edges. Stir occasionally to ensure all sides are crispy, about 30-40 minutes.
Remove the pork from the pot and transfer it to a large cutting board. Use two forks to shred the meat into bite-sized pieces.
Serve the carnitas hot with warm tortillas, salsa, chopped onions, cilantro, and lime wedges, or use in tacos, burritos, or other dishes.
Nutrition Facts
Calories |
8077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 762.8 g | 978% | |
| Saturated Fat | 286.7 g | 1434% | |
| Polyunsaturated Fat | 43.0 g | ||
| Cholesterol | 1671 mg | 557% | |
| Sodium | 8123 mg | 353% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.9 g | ||
| Protein | 310.3 g | 621% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 443 mg | 34% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5356 mg | 114% | |
*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.
