Traditional Carnitas

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Traditional Carnitas, which translates to “little meats” in Spanish, is a beloved Mexican dish that’s both tender and full of flavor. This mouthwatering dish is crafted by slowly braising or simmering pork meat in lard, resulting in incredibly tender and juicy meat with a rich, brown color. 

The slow-cooking process is essential to creating the perfect carnitas. The pork meat is typically cooked for several hours, allowing the connective tissues to break down and the meat to absorb the flavors of the lard and any additional spices or aromatics. 

Carnitas are often served in tacos, burritos, tortas or other traditional Mexican dishes. Tacos are commonly accompanied by fresh salsa, onion, cilantro, pickled jalapeños, pickled red onions and warm tortillas.

The BEST Traditional Carnitas

Michoacan-style carnitas have gained worldwide recognition for serving up some of the most mouthwatering, tender, and flavorful carnitas out there!

While its origins are still debated, one thing’s for sure – in Michoacan, we keep things simple. We use just a few ingredients and add a lot of love. 

I love visiting Quioga, “the carnitas capital of the world”, where the streets are filled with vendors selling delicious carnitas.

What’s really cool is that they give out taco samples, so you can try before you buy. You get to walk around, try different ones, and decide which ones are your favorite.

Quiroga Food Blog VIDEO – The Carnitas Capital of the World

 

Copper Cazo

On a recent trip to Mexico, I encountered Ruben de al Barriga, a carnitas expert, who travels to cater his delicious carnitas.

He swears by cooking in a copper pot, or “cazo de cobre.” And he’s not alone; many fellow cooks agree that this traditional technique is the key to making the best carnitas.

Nearby is the ‘Magic Town’ of Santa Clara del Cobre, known for its skilled artisans. You can find a variety of cookware and decorative items, but the copper pots (cazos) are especially sought after for the unique flavor they add to cooking.

I had a great time exploring the town and even picked up a cazo for myself, which I used in this recipe. But don’t worry if you don’t have one – you can easily use a large stainless steel or cast iron pot that’s big enough for the amount of meat you’re using.

Ingredients 

Pork Selection – For carnitas, you can use the entire pork, but for smaller crowds, I recommend selecting tender and rich cuts like pork loin ribs, shoulder roast, and cueritos. 

If you prefer to use just one cut, I suggest pork shoulder roast – it’s the most affordable and flavorful option. Just make sure it has a good amount of marbling (fat distribution) for optimal tenderness and flavor.

The white onion slowly caramelizes during the cooking process, yielding sweet, nutty tones that are exquisitely complemented by the mellow flavor of roasted garlic.

The aromatic sachet is a carefully crafted bundle of herbs and spices that releases aromas and melds together to create a rich, complex flavor that complements the dish without overpowering it.

Pork lard is the liquid gold in this recipe, it not only cooks the meat but also infuses it with flavor. It’s the perfect complement to the carefully selected ingredients, tenderizing the meat and keeping it moist and juicy.

How to Make Traditional Carnitas 

Prep the Meat 

Pat dry the ribs and shoulder with paper towels. Cut both into large pieces, ribs into 3-4 segments and shoulder into similar-sized pieces, to fit your pot comfortably.

Assemble the Sachet 

Create a herb bundle by placing oregano, peppercorns, cloves, thyme, and bay leaves in the center of a medium-sized cheesecloth square. Tie the top with kitchen twine to secure the herbs and spices. 

Cook the Carnitas 

I’m using a 14″ diameter x 5.5″ height cazo for this recipe. Alternatively, you can use a large stainless steel or cast iron pot that’s big enough to accommodate the meat.

Place the cazo over medium to medium-high heat and melt the lard. Once it reaches 325°F, brown the meat in batches, flipping as needed, until evenly browned – about 30 minutes per batch.

Salted Water 

Dissolve the salt in the hot water.

Add Aromatics 

Reduce the heat to medium-low. Add all the browned meat back to the pot, along with the herb sachet, aromatics, and salt solution. Simmer gently for 45 minutes, or until the meat starts to tenderize, adjusting the heat as needed to maintain a steady temperature.

Pork Skin AKA Cueritos 

Soak the skin in a large bowl of water with 1 TBSP of dissolved salt for 30 minutes to soften and clean it. After soaking, remove the skin from the water, pat it dry with paper towels to remove excess moisture. 

Carnitas Started to Tenderize 

Once the carnitas have started to tenderize (30-45 minutes before reaching fork tenderness), lay the pork skin on top, ensuring it’s completely submerged in the fat.

Once the meat and cueritos are tender and cooked through, carefully transfer them to a sheet pan with a rack to drain excess fat. Let them rest for 10 minutes before dicing the cueritos and chopping the carnitas. 

Then, assemble the tacos by topping the carnitas with diced cueritos, cilantro, onion, a squeeze of lime juice, and a spoonful of salsa taquera.

Cueritos

Cueritos, the Spanish word for pork skin, are a culinary treasure in Mexican cuisine. For me, they’re the crowning joy of making carnitas, evoking fond memories of my childhood when we’d eagerly devour tender, golden skins as soon as they were ready. 

I understand that cueritos might not be everyone’s cup of tea, especially if you’re new to carnitas or just haven’t acquired a taste for them. No worries! You can simply omit them from this recipe. Here’s what you can do instead:

Simply skip the step where you prep and add the pork skin. After adding the onion, garlic, sachet, and salted water solution, just let the meat cook until it’s tender and fully cooked.

IMPORTANT NOTE : If you’re choosing to include the pork skin, keep in mind that skin thickness can vary. Some pieces may be thicker or more tender than others. If your skin is on the thicker side, consider adding it a bit earlier than this recipe suggests.

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make these Traditional Carnitas. It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.

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Store and Reheat 

To enjoy your delicious carnitas later, store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, transfer the carnitas to a freezer-safe airtight container and freeze for up to 2 months.

To reheat carnitas, simply cook them in a skillet with a touch of lard over medium heat until crispy and heated through. If frozen, defrost them in the refrigerator first. 

FAQs : Your Questions Answered

Recommended Tools 

Glass Measuring Cups are a must-have for replicating recipes with precision. 

A Great Knife is a game-changer in the kitchen. It makes quick prep work precise and effortless. 

Having a set of Glass Bowls is a kitchen essential, as they’re non-reactive and versatile, making it easy to mix and prepare a variety of dishes.

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What to Serve Carnitas With:

• Corn Tortillas
• Green Salsa Taquera
• Guacamole
• Pickled Jalapeños
• Pickled Red Onions
• Pineapple Salsa

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