Carnitas
(Little Meats)
Originating from the Mexican state of Michoacán, carnitas is a flavorful dish made from pork (usually front sections or pork shoulder) that is braised, roasted, or slow-cooked in its own fat for a long time until fully tender and succulent.
The heat is then turned up until the meat is crispy on the exterior and can be shredded. Carnitas, which translates to little meats, is often served with tortillas, accompanied by salsas, beans, guacamole, lime, or fresh vegetables. In Michoacán, carnitas are found everywhere from street stalls to upscale restaurants, although the dish is more often made for special occasions such as Christmas, anniversaries, or birthdays.
Tender, fresh, and tasty, carnitas are a special treat for meat lovers worldwide.
Recipe variations
Authentic Carnitas
READY IN 4h 30minThe following is the traditional carnitas recipe, where pork is fried in copious amounts of lard (as it should be!) until browned and tender. The recipe is courtesy of Hank Shaw, a chef, cookbook author,, and outdoorsman who runs the James Beard awards-winning wild foods website Hunter Angler Gardener Cook. He specialized in all things wild, from venison to small game, edible wild plants, mushrooms, fish and seafood. The meat and the lard is additionally seasoned with orange peel, bay leaves, onion, and garlic.
Home-Style Carnitas by Rick Bayless
READY IN 3h 30minIn this variant, the carnitas are prepared in a way that suits at-home preparation by using only pork shoulder that is prepared utilizing the reverse method of first baking the meat low and slow until fork-tender, then roasting it at a high temperature to get the succulent yet crispy pork. No lard is needed here, and the flavorings are optional. The recipe is courtesy of Rick Bayless, the US chef, restauranter, author, and TV host, who is the preeminent authority on Mexican cuisine and has won numerous awards for his work on the subject.
Carnitas Authentic recipe
The following is the traditional carnitas recipe, where pork is fried in copious amounts of lard (as it should be!) until browned and tender. The recipe is courtesy of Hank Shaw, a chef, cookbook author,, and outdoorsman who runs the James Beard awards-winning wild foods website Hunter Angler Gardener Cook. He specialized in all things wild, from venison to small game, edible wild plants, mushrooms, fish and seafood. The meat and the lard is additionally seasoned with orange peel, bay ... Read more
WHERE TO EAT The best Carnitas in the world (according to food experts)
