Michoacán Carnitas
Pork shoulder confited low and slow in its own lard with orange, garlic, and bay — the Michoacán copper-cazo method scaled to a Dutch oven. The meat turns silky inside and fries crisp at the edges in the final minutes.
- Time
- 3 hr
- Heat
- Yield
- 16 tacos
- Region
- Michoacán
Ingredients
Carnitas
To build
Method
Season the pork chunks all over with salt while the lard melts in a Dutch oven or cazo over medium heat.
Slide in the pork with the garlic, bay, and oregano, then squeeze in the orange halves and drop them in — the lard should just about cover the meat.
Pour in the milk and hold the pot at a lazy bubble, uncovered, until the pork is completely fork-tender, about 2 hours.
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Raise the heat and fry the chunks in the bubbling lard, turning gently, until the edges are deep golden and crackly, about 15 minutes.
Lift the carnitas onto a board, let them drain a moment, then chop coarsely so every scoop gets soft strands and crisp bits.
Warm the tortillas on a comal, pile on the carnitas, and finish with onion, cilantro, salsa verde, and a hard squeeze of lime.
Build the plate
