Pork · Mexican
Michoacán-Style Pork Carnitas
Real carnitas are made the Michoacán way: pork slowly simmered in its own lard until meltingly tender, then crisped at the end. Lard from the same outdoor-reared, organic pigs gives clean flavor, and pastured pork stays juicy inside while the edges turn golden.
- Prep20 min
- Cook180 min
- Total200 min
- Servings8
Ingredients
- 1.5 kg outdoor-reared boneless pork leg, cut into 6 cm chunks $365
- 700 g pork short ribs $385
- 1 jar (about 900 g) organic pork lard $340
- 1 orange, halved
- 1/2 cup whole milk
- 1 onion, quartered; 6 garlic cloves
- 2 bay leaves, 1 tsp dried oregano, 2 tbsp salt
- To serve: corn tortillas, chopped onion and cilantro, salsa verde, lime
Instructions
- Season the pork chunks and ribs all over with the salt.
- Melt the lard in a large heavy pot (ideally copper or cast iron) over medium heat.
- Add the pork, onion, garlic, bay leaves and oregano. Squeeze in the orange and drop in the rinds.
- Keep the lard at a gentle bubble and cook uncovered for 2.5 hours, stirring now and then, until the meat is very tender.
- Pour in the milk (it helps the browning) and raise the heat. Cook 15 to 20 more minutes until the pork turns golden.
- Lift the meat out with a slotted spoon, drain and chop or pull into pieces.
- Serve right away on hot tortillas with onion, cilantro, salsa verde and lime.
Tips
- Strain and refrigerate the lard: it is wonderful for refried beans.
- Stand back when adding the milk, the lard will foam.
