Carnitas
Carnitas: The Heart of Mexican Comfort Food
There are few dishes that evoke the warmth and aroma of a Mexican kitchen quite like carnitas. Golden, crispy on the edges, and meltingly tender within, this beloved dish from Michoacán is a timeless celebration of flavor and tradition. The magic lies in the slow transformation of pork cooked in its own fat until it becomes irresistibly succulent. Perfect for tacos, tortas, or even straight from the pot with a warm tortilla in hand. This recipe combines classic technique with a touch of modern sweetness from Coca-Cola and the bright acidity of orange juice, creating a balance that’s as comforting as it is crave-worthy.
Related Recipe: Tacos al Pastor
Why This Recipe Works
This version honors the traditional slow-cooked approach but adapts it for the modern kitchen using a Dutch oven or heavy-bottom pot. The combination of pork lard, garlic, bay leaves, and salt lays the foundation for authentic flavor. Coca-Cola and orange juice help tenderize the meat while infusing it with citrus brightness and sweetness that balances the richness of the lard.
As the pork simmers gently, the liquid reduces, and the edges of the meat begin to caramelize. What you end up with is the perfect balance of crispy and tender. The hallmark of truly great carnitas.
The History and Culture Behind Carnitas
Carnitas hail from the state of Michoacán, often called the “carnitas capital” of Mexico. In towns like Quiroga, vendors prepare the dish in large copper pots (cazos de cobre) over an open flame, using every cut of pork. From shoulder to ribs and even skin, to achieve a variety of textures. The process takes hours and fills entire plazas with the intoxicating aroma of simmering pork and citrus.
Historically, carnitas have been at the center of community gatherings. A dish that brings families and neighbors together to celebrate everything from holidays to simple Sunday meals. The ritual of slowly cooking the meat, stirring, tasting, and eventually serving, is an act of love and patience passed down through generations.
Ingredient Variations
Like many Mexican dishes, carnitas invite personalization. Here are a few ideas to make them your own while staying true to their roots:
- Cuts of Meat: Pork butt or shoulder is the classic choice because of its marbling, but you can mix in pork belly for richer flavor or ribs for more texture.
- Lard Alternatives: If you prefer a lighter version, use a mix of vegetable oil and butter. While you’ll lose some of the traditional depth, it still produces a delicious result.
- Sweeteners: Swap Coca-Cola for Mexican cola (made with real cane sugar) for a more authentic taste, or substitute it with piloncillo syrup or a touch of honey.
- Aromatics: Add a cinnamon stick, a few cloves, or a strip of orange zest for subtle warmth and complexity.
- Citrus Options: If you don’t have oranges, try a combination of lime and pineapple juice for a tangy tropical twist.
Serving Suggestions
There’s no wrong way to enjoy carnitas, but tacos are the most beloved. Warm up soft corn tortillas, pile on the tender shredded pork, and top with finely chopped onion, cilantro, and a squeeze of lime. A spoonful of salsa verde or salsa roja adds the perfect kick.
For something heartier, make tortas de carnitas. Mexican sandwiches stuffed with the juicy pork, refried beans, pickled jalapeños, and avocado slices. Or serve the meat over arroz rojo (Mexican red rice) with frijoles charros on the side.
Carnitas are also perfect for breakfast. Folded into chilaquiles, scrambled with eggs, or used as a filling for tamales. And for a crowd, a DIY taquiza (taco bar) with assorted salsas, limes, and toppings is always a hit.
Storage and Reheating
One of the best things about carnitas is that they store beautifully. Once cooled, transfer the meat (and a little of its cooking liquid) to an airtight container and refrigerate for up to 4 days.
To reheat, spread the meat in a single layer on a baking sheet and broil for 3–5 minutes until the edges crisp up again. This method restores their irresistible texture. Alternatively, reheat in a skillet over medium heat with a spoonful of the reserved lard or cooking liquid.
Carnitas also freeze well for up to 3 months. Thaw in the refrigerator overnight, then reheat as above.
FAQs
Yes! In a slow cooker, cook on low for 6–8 hours or high for 4–5 hours. For an Instant Pot, cook on high pressure for 40–45 minutes, then release pressure and crisp the pork in a skillet or under the broiler.
Lard gives carnitas their traditional flavor and helps them crisp beautifully, but you can substitute vegetable oil, avocado oil, or a mix of oil and butter. Just note that the taste will be slightly milder.
Once the pork is tender and shredded, spread it out on a baking sheet and broil for a few minutes. You can also return it to a hot pan and sear until caramelized.
Classic toppings include diced white onion, chopped cilantro, lime wedges, and a drizzle of salsa verde. For extra flavor, add pickled red onions, avocado, or a sprinkle of cotija cheese.
Carnitas are more than just a dish. They’re a story of tradition, patience, and togetherness. Every bite carries a piece of Mexico’s culinary heritage, where simple ingredients are transformed into something extraordinary. Whether you’re hosting a gathering or cooking a comforting weekend meal, this recipe brings the spirit of Michoacán straight to your kitchen warm tortillas ready and family gathered around, just as it’s meant to be.
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Carnitas
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: Serves 6
Ingredients
- 13 ounces pork lard
- 2.6 pounds pork butt, cut into 2-inch pieces
- 6 garlic cloves
- 2 bay leaves
- ½ cup warm water
- 1 tablespoon sea salt
- 1 cup Coca-Cola, room temperature
- 1 cup orange juice
- 1 orange, sliced in quarters
Instructions
- Melt lard in a 6-quart Dutch oven (or heavy bottom pot) over medium heat. Add pork and fry until brown spots begin to form. Add garlic and bay leaves. Reduce heat to medium-low, cover and cook for 1 hour, turning the pork pieces every 10 minutes to cook evenly.
- Combine water and salt in a small bowl. Stir until salt dissolves. Set aside.
- Add Coca-Cola, orange juice and orange to the pot. Stir in water/salt mixture. Cover. Cook for 1 hour stirring every 15 minutes.
- Remove carnitas from Dutch oven. Shred with two forks. Serve.
