Tacos de Carnitas from Michoacán are a beloved Mexican dish featuring tender, slow-cooked pork that’s crispy on the outside and juicy inside. Traditionally cooked in a copper pot with lard, the pork is seasoned with simple yet flavorful ingredients, giving it a rich, savory taste. The dish is often served on warm corn tortillas with fresh toppings like cilantro, onion, and a squeeze of lime, capturing the essence of Michoacán’s culinary heritage.
Ingredients (Serves 6-8)
For the Carnitas:
- 4 lbs (1.8 kg) pork shoulder, cut into 2-inch chunks
- 1 lb (450 g) pork lard (or substitute with vegetable oil, though lard is traditional)
- 1 cup fresh orange juice (about 2-3 oranges)
- 1/2 cup whole milk (optional, for tenderness)
- 1 medium white onion, halved
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 tbsp coarse sea salt (adjust to taste)
- 1 tsp black peppercorns
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cumin
- 1/2 cup water (or more as needed)
For Serving:
- 16-20 small corn tortillas
- 1 cup finely chopped white onion
- 1 cup chopped fresh cilantro
- 2-3 limes, cut into wedges
- Salsa verde or salsa roja (optional)
- Optional: chopped avocado, radishes, or pickled jalapeños
Equipment:
- Large heavy-bottomed pot or Dutch oven (preferably copper if available)
- Tongs
- Slotted spoon
- Large skillet (for crisping)
- Tortilla warmer or clean kitchen towel
Step-by-Step Recipe
Step 1: Prepare the Pork
- Trim excess fat from the pork shoulder, but leave some for flavor. Cut the pork into 2-inch chunks. This size ensures even cooking and allows the meat to become tender while retaining texture.
Step 2: Season the Pork
- In a large bowl, season the pork chunks with coarse sea salt, black peppercorns, dried oregano, and ground cumin. Rub the seasonings into the meat thoroughly. Let it sit for 15-20 minutes to absorb the flavors.
Step 3: Melt the Lard
- In a large heavy-bottomed pot or Dutch oven, heat the pork lard over medium heat until fully melted and hot (about 300°F/150°C if using a thermometer). The lard should be deep enough to submerge the pork pieces partially.
Step 4: Cook the Pork
- Add the seasoned pork chunks to the hot lard in a single layer (work in batches if necessary to avoid overcrowding). The pork should sizzle as it hits the fat.
- Add the halved onion, garlic cloves, bay leaves, orange juice, and milk (if using) to the pot. Pour in 1/2 cup of water to help create steam and prevent the meat from drying out.
- Lower the heat to medium-low, cover the pot partially, and let the pork cook slowly for 1.5 to 2 hours. Stir occasionally, ensuring the pork is cooking evenly. The liquid will reduce, and the pork will become tender. Add more water (1/4 cup at a time) if the pot looks too dry.
Step 5: Check for Tenderness
- After 1.5 hours, check the pork. It should be fork-tender and easily shred apart. If not, continue cooking for another 20-30 minutes, checking frequently.
Step 6: Crisp the Pork
- Once the pork is tender, remove the lid and increase the heat to medium-high. Let the pork fry in the remaining lard for 10-15 minutes, turning the pieces occasionally with tongs. This step creates the signature crispy, golden-brown exterior of carnitas. Be careful not to overcook, as the meat can become too dry.
- Alternatively, you can remove the pork from the pot with a slotted spoon, transfer it to a large skillet, and crisp it over medium-high heat with a few tablespoons of the rendered fat for better control.
Step 7: Shred the Pork (Optional)
- Transfer the pork to a cutting board. Shred the carnitas into smaller pieces using two forks, or leave them in chunks for a more traditional presentation. Discard the onion, garlic, and bay leaves from the pot.
Step 8: Warm the Tortillas
- Heat a comal or skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until soft and pliable. Stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.
Step 9: Assemble the Tacos
- Place a few pieces of carnitas (or a small pile of shredded pork) onto each warm tortilla. Top with a sprinkle of chopped white onion and fresh cilantro. Add any optional toppings like avocado or salsa if desired.
Step 10: Serve
- Serve the tacos immediately with lime wedges on the side. Squeeze fresh lime juice over the tacos for a bright, tangy finish. Offer extra salsa and toppings for guests to customize their tacos.
Tips for Success:
- Copper Pot (Traditional): Michoacán-style carnitas are often cooked in a copper pot called a “cazo,” which distributes heat evenly and enhances the flavor. If you don’t have one, a Dutch oven works well.
- Lard vs. Oil: Lard is traditional and gives the best flavor, but vegetable oil can be used as a substitute. The milk and orange juice help tenderize the meat and add a subtle sweetness.
- Crisping Balance: Don’t skip the crisping step—it’s what makes carnitas distinct. However, avoid over-frying to keep the meat juicy.
- Storage: Leftover carnitas can be stored in an airtight container in the fridge for up to 4 days or frozen for 3 months. Reheat in a skillet with a bit of fat to restore crispiness.
Enjoy your authentic Michoacán-style Tacos de Carnitas, bursting with flavor and tradition!
