Carnitas
Michoacán Braised and Crisped Pork
Carnitas are pork braised in its own fat with milk, citrus and garlic until tender, then crisped under heat. The meat is soft inside and brown and crisp at the edges. It is served with tortillas, a green tomatillo salsa and onion.
Carnitas are one of the best-known taco fillings.
Both recipes simmer pork shoulder in lard with orange and milk and finish it hot. The first uses 1.4 kg of shoulder, 3 tbsp of lard, 180 ml of milk, 8 garlic cloves, jalapeño pickling liquid and lime and orange juice, braised for about 2 hours; the second is the Michoacán method.
Ingredients
For the pork
- 1.4 kg boneless pork shoulder, in 5 cm pieces
- 3 tbsp lard
- 180 ml whole milk
- 8 garlic cloves, crushed
- 80 ml pickling liquid from a jar of pickled jalapeños
- 60 ml lime juice
- 160 ml orange juice
- 2 tsp fine sea salt
For the salsa
- 450 g tomatillos, husked and rinsed
- 2 jalapeño chillies
- 1/2 small white onion
- Handful of coriander
- Fine sea salt
To serve
- Warm corn tortillas
- Chopped white onion
- Lime wedges
Method
- Braise Heat the lard in a heavy pot. Add the pork, milk, garlic, pickling liquid, lime and orange juices and salt. Bring to a simmer, cover and cook gently for about 2 hours, turning occasionally, until the pork is very tender and the liquid has reduced.
- Make the salsa Simmer the tomatillos and jalapeños in water for 8 minutes until soft. Blend with the onion, coriander and salt until smooth.
- Crisp Heat the grill to high. Spread the pork in a single layer on a baking tray with some of the pot fat and grill for 5 to 8 minutes, turning once, until browned and crisp at the edges. The pork must be cooked through, with no pink.
- Serve Chop the pork and serve in warm tortillas with the salsa, onion and lime.
Food safety
Pork must be cooked through, with no pink. Hot fat spits: keep the tray steady and use oven gloves. Wash hands and boards after handling raw meat.
Do not trim all the fat; it carries the flavour.
Cooked pork keeps for 3 days in the fridge.