Authentic carnitas recipe from Michoacán made the traditional way with pork slow-cooked in lard until tender, juicy, and crispy. Just like you’d find in Mexico and perfect for tacos, tortas, and burritos.
The cooking process for carnitas Michoacanas starts by gently frying the pork in hot lard, then lowering the heat to slowly confit the meat until it becomes tender enough to shred.
Traditionally, this method is done in a large copper pot called a cazo, where the pork cooks slowly in its own fat until it develops juicy meat and crispy caramelized edges.
In Mexico, carnitas are commonly chopped into small pieces that include tender meat, crispy bits, and cueritos, then served with warm corn tortillas, salsa, lime, cilantro, onions, and chiles en vinagre.
They are especially popular in roadside carnitas stands throughout Michoacán, particularly around towns like Quiroga and Uruapan.
Ingredients
- Pork: A mix of fatty cuts like pork shoulder, pork belly, ribs, or pork skin works best for juicy, tender carnitas.
- Pork lard (manteca): This is what gives to the authentic carnitas recipe its deep flavor and those irresistible crispy edges.
- Aromatics: Garlic cloves and bay leaves.
- Salt: Basic seasoning to enhance the natural flavor of the pork.
- Piloncillo (optional): Adds color and a subtle sweetness; cola can be used as a substitute.
- Orange (optional): Fresh juice and peel add a light citrus aroma that balances the richness.
How to Make Authentic Carnitas Recipe
Wash the pork meat under cold water. Dry it well with kitchen paper and cut it into large chunks of the same size.
Heat the lard in a large heavy pot or Dutch oven over medium heat. Then carefully, add the meat, orange peel, bay leaves, and garlic cloves. Mix well.
TOP TIP: Don’t worry if the meat is not fully submerged in the lard, it will be after it cooks a bit and shrink.
Bring lard to a gentle boil over medium heat and allow the meat to cook for about 20 minutes mixing from time to time.
Meanwhile, mix salt and water in a large cup.
Set heat to low and carefully, add the water mixture to the pot. Mix well and allow everything to cook for 30 minutes.
After that time, add the pork rinds in batches to the pot, and use a spoon to submerge them into the hot lard.
Mix the ground piloncillo (or brown sugar) and orange juice in a small cup and pour the mixture into the pot.
Keep cooking gently mixing from time to time and pushing the meat into the liquid.
This is how they look after cooking for 1 hour:
Continue the cooking until the meat is nicely browned and lightly crispy on the outside, and super tender on the inside. This will take from 1 to 2 hours in total.
Keep an eye on the heat throughout cooking. Gentle bubbling is what you want to properly confit the meat without burning it.
Remove the meat from the pot with a slotted spoon and place it in a large strainer over a baking sheet or tray to remove excess fat.
Our authentic carnitas recipe is ready! Let them rest for about 5–10 minutes before moving them to a cutting board. Chop the meat into bite-sized pieces, or simply shred it with two forks.
Transfer everything to a serving platter, bring it straight to the table and enjoy them as tacos with warm tortillas, salsa roja, lime wedges, pickled chilies, and creamy guacamole.
And if you have leftovers, they’re perfect for making my torta de carnitas, or my juicy carnitas empanadas the next day.
My Kitchen Notes
- I strongly recommend using some fat cuts to make this recipe. The fat helps keep the meat moist and flavorful during the slow cooking process.
- For a truly authentic carnitas recipe, pork lard (manteca) is the traditional fat used. If you want to add extra depth, a small amount of bacon drippings can also enhance the flavor.
- Low and slow cooking is what makes carnitas tender. This method is part of a long tradition in Mexican cuisine, shared by dishes like cochinita pibil or barbacoa, where time and gentle heat transform the meat into something incredibly flavorful.
- You can add other spices and aromatics to this authentic carnitas recipe. Think of a teaspoon of dried oregano, ground cumin, black pepper, or chili powder.
What To Serve With Pork Carnitas
The authentic carnitas recipe can be served in various ways, depending on personal preferences and regional culinary traditions. Here are my recommended sides and garnishes for serving it:
- Tortillas: Tortillas are a must for serving this Mexican traditional dish. You can choose corn or flour tortillas. In central and south Mexico, blue corn tortillas are a popular choice.
- Salsa: You have so many choices here! Browse my collection of Mexican salsas and go with your favorite.
- Garnishes: Pico de gallo and pickled chilies are common garnishes for this dish. Some people like to add chopped onions and cilantro for freshness.
- Limes: A squeeze of fresh lime juice is mandatory!
You can also turn them into something more creative like my comforting carnitas tamales or my favorite cheesy carnitas quesadillas when you want something a little different.
Store & Reheat
Now that you know how an authentic carnitas recipe is made, let me show you how to store and reheat the leftovers…
- Allow the meat to cool completely, then transfer it to an airtight container (glass works best). Store in the refrigerator for up to 4–5 days.
- You can also freeze them for longer storage, which is perfect if you want to have carnitas ready for quick meals. Place in a freezer-safe container or bag and freeze for up to 2–3 months.
Reheating instructions
- If frozen, thaw overnight in the refrigerator.
- Reheat in a skillet over medium-high heat with a little lard or oil, stirring until warmed through and slightly crisp again.
- You can also reheat in the oven at 350°F (175°C), covered with foil to prevent drying.
- For a quicker option, use the microwave in 30-second intervals, stirring in between.
FAQ
Why are my carnitas not crispy?
Carnitas may not crisp up if there is too much moisture left in the meat or if the heat is too low at the end of cooking. Once the pork is tender, increase the heat slightly and let the edges fry gently in the rendered fat until golden and crisp.
Can I make this recipe without pork lard?
Yes, but the flavor will change. Traditional carnitas rely on pork lard (manteca) for their rich taste and signature texture. You can use a mix of neutral oil with a little butter or bacon drippings, but the result won’t be fully authentic.
How do I know when the pork is ready?
The meat is done when it is very tender, easily shredded with a fork, and has developed golden, slightly crispy edges. Depending on the size of the cuts and heat level, cooking usually takes between 1.5 and 3 hours.
Why is orange used in this recipe?
Orange adds a subtle sweetness and aroma that balances the richness of the pork and fat. It’s a traditional touch in many home versions of this dish.
What’s the difference between carnitas and pulled pork?
Carnitas is cooked in fat and develops crispy edges with a richer flavor. Pulled pork is usually slow-cooked or smoked without fat immersion, resulting in a softer, smokier texture.
More Mexican Recipes
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Video
Authentic Carnitas Michoacanas
Equipment
- 1 Large heavy pot or dutch oven
- 1 Large strainer + baking tray
Ingredients
- 3 pound pork shoulder
- 3 pound pork ribs
- 1 pound pork skin (optional)
- 2 pound pork lard
- 1 small orange (peel and juice)
- 1 ½ Tablespoons piloncillo (or brown sugar)
- 4 cups water
- 2 bay leaves
- 4 garlic cloves
- 1 ½ Tablespoon salt
Instructions
- Wash the meat and the rinds under cold water. Pat them dry with kitchen paper towels and cut everything into large chunks of the same size.
- Heat the lard in a large heavy pot over medium heat.
- Carefully, add the meat, orange peel, bay leaves, and garlic cloves. Mix well.
- Bring the lard to a gentle boil over medium heat and allow the meat to cook for 20 minutes mixing from time to time.
- In a large cup or bowl mix the salt with water until well dissolved.
- Set heat to low and, carefully and slowly, add the water mixture to the pot.
- Mix well and allow everything to cook for 30 minutes.
- After that time, add the pork rinds in batches to the pot, and use a spoon to submerge them into the hot lard.
- Mix the ground piloncillo (or brown sugar) and orange juice in a small cup and pour the mixture into the pot.
- Continue cooking, stirring occasionally and pressing the meat into the fat, until the carnitas are golden brown and crispy on the outside and very tender on the inside. This will take from 1 to 2 hours.
- Remove the meat from the pot with a slotted spoon and place it in a large strainer over a baking sheet or tray to remove excess fat.
- Allow carnitas to sit for 5-10 minutes, then transfer to a cutting board.
- Chop the meat using a large chopper butcher knife or shred it using two forks.
- Place the shredded pork on a large serving platter and bring it to the table along with tortillas, salsa of choice, lime wedges, and pickled chilies.
Notes
- Pork shoulder, ribs, or pork belly all work well because the fat keeps the meat tender during slow cooking.
- Low and slow cooking is essential for authentic texture and flavor.
- Never let the lard smoke; keep the heat controlled at all times.
- Carnitas are versatile and can be used for tacos, quesadillas, tostadas, tamales, empanadas, and more.
- They store well in the fridge for 4–5 days or can be frozen for up to 2–3 months.
I could see my sister in law devouring this, her and her mom are real pork lovers. Thanks for sharing!
This recipe is on fire! Was so tasy for the fam!!!!
One of my favorite recipes ever! This was perfect. Made a triple batch for freezing.
This tasted so close to my favorite Mexican restaurant. I’m so happy that I can enjoy it at home whenever I want now!
I’ve been dying for quesadillas and I cannot wait to make this! It looks amazing!
So tender and juicy. I enjoyed every single bite!
This was everything a gourmet meal should be, and then some! Was super easy and delicious; my whole family loved it!
The tip about low and slow changed my life! Just tried it yesterday with my carnitas and they turned out so good!
We had friends over for dinner and I made this for them. They loved it so much they asked for the recipe. It was delicious.
Yum! Such a delish recipe and much better than carnitas I enjoy at my local Mexican restaurant (and theirs are good!). This is one of those dishes that is perfect for our Sunday family dinners – and, of course, Taco Tuesday!
When I found this recipe I was so excited to get an authentic carnitas dinner at home and it turned out wonderfully. Will be making it again.
Enjoyed this for dinner last night and it was a savory success! Turned out tender, juicy and delicious; easily, a new favorite recipe!
I had no idea that so many cuts of pork were used in carnitas. But these were the best carnitas I’ve ever made!
This recipe was a revelation! The tender, flavorful pork melted in my mouth, and the crispy edges were irresistible. Tasting the essence of Michoacán’s cuisine was a culinary adventure I won’t forget. A must-try for anyone seeking true Mexican flavors!
Navigating through your post on authentic carnitas was a delightful journey, indeed! The recipe you’ve shared is, without a doubt, a treasure that resonates with genuine Mexican cuisine. The descriptive details on technique, coupled with your knack for simplicity, truly allow the richness and depth of flavors to shine through. This is undeniably a gem in the digital world of cooking!
Enjoyed this for dinner last night and it was a savory success! Turned out perfectly tender, juicy and flavorful; easily, a new favorite recipe!
Soft, moist and juicy. I love the orange flavor and the tenderness of the meat. Delicious anyday.
This Authentic Carnitas Recipe is an absolute winner – tender, succulent, and bursting with rich flavors that take me straight to the streets of Mexico.
These were so great. Just the perfect amount of spice, but not too much for the kids.
We hosted a Mexican dinner party and these went down very well. The flavours were amazing.
Cant wait to make this for my tacos. So delicious.
Sometimes it is nice to slow down from the hectic pace of life and cook a meal in a slow and authentic way. Thanks for thorough instructions on how to make authentic carnitas. Would love to try these as tacos!