$$ · braised beef, lamb neck, pot roasts, and stews
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Browning meat on the stovetop, then braising it slowly in the oven.
Carnitas from Michoacán is Mexico's most famous pork preparation — pork cooked in its own fat with orange and spices until tender, then crisped and served in tacos. The true recipe uses a copper pot.
Serves 8–10 peoplePrep 20 minCook 2 hr 30 min
Ingredients & method
Ingredients
- 2 kg pork shoulder (or mixed pork cuts: shoulder, belly, ribs), cut into 5 cm pieces
- 500 g lard
- 1 orange, halved
- 1 litre Coca-Cola or orange juice
- 6 garlic cloves
- 1 tsp cumin
- Salt
- Corn tortillas, white onion, coriander, lime, salsa to serve
Method
- 1Season pork pieces with salt and cumin.
- 2In a large, wide pot (traditionally a copper cazuela) melt the lard over medium heat. Add the pork — it should be mostly submerged.
- 3Add the orange halves (squeeze them in first), garlic, and Coca-Cola. Bring to a gentle bubble.
- 4Maintain a slow, bubbling simmer for 2 hours, stirring occasionally. The pork will become very tender.
- 5Raise heat to high in the final 10–15 minutes to fry the pork pieces in the fat until crisped on the outside. Remove with a slotted spoon and drain. Shred into pieces and serve.
Useful gear for this recipe
$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.
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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.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.