📍 Michoacán
Carnitas michoacanas (Michoacán carnitas)
Pork slowly confited in its own lard in a copper pot until tender inside and golden outside.
- Preparation
- 20 min
- Cooking
- 150 min
- Waiting and resting
- 0 min
History
The pride of Michoacán, especially Quiroga and Uruapan; the copper pot and long cooking in lard give carnitas their characteristic texture.
Ingredients
Preparation
- 1
Melt the lard in the copper pot over medium heat.
- 2
Add the pork pieces along with garlic, bay leaf, and salt.
- 3
Add the orange and a splash of milk to brown and tenderize.
- 4
Cook over low heat, stirring now and then, for a couple of hours.
- 5
Raise the heat at the end so the carnitas brown.
- 6
Chop and serve in tacos with onion, cilantro, and salsa.
Cooking tips
- Add liquids carefully while the fat is still lukewarm; water added to very hot fat can splatter violently.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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