Carnitas from Michoacán is Mexico's most famous pork preparation — pork cooked in its own fat with orange and spices until tender, then crisped and served in tacos. The true recipe uses a copper pot.
Serves 8–10 peoplePrep 20 minCook 2 hr 30 min
What you'll need
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Equipment
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Ingredients & method
Ingredients
- 2 kg pork shoulder (or mixed pork cuts: shoulder, belly, ribs), cut into 5 cm pieces
- 500 g lard
- 1 orange, halved
- 1 litre Coca-Cola or orange juice
- 6 garlic cloves
- 1 tsp cumin
- Salt
- Corn tortillas, white onion, coriander, lime, salsa to serve
Method
- 1Season pork pieces with salt and cumin.
- 2In a large, wide pot (traditionally a copper cazuela) melt the lard over medium heat. Add the pork — it should be mostly submerged.
- 3Add the orange halves (squeeze them in first), garlic, and Coca-Cola. Bring to a gentle bubble.
- 4Maintain a slow, bubbling simmer for 2 hours, stirring occasionally. The pork will become very tender.
- 5Raise heat to high in the final 10–15 minutes to fry the pork pieces in the fat until crisped on the outside. Remove with a slotted spoon and drain. Shred into pieces and serve.
Chef's tip
The Coca-Cola is not a shortcut — its acid and sugar balance the lard and caramelise the pork beautifully. Traditional cooks use it without embarrassment.