Carnitas means “little meats”. In Michoacán, where the dish comes from, pork is cooked slowly in its own fat in a big copper pot. At home, a covered casserole in a low oven does much the same job: the pork goes soft and juicy, and a final blast in a hot pan gives it the crisp edges that make carnitas so good.
It isn’t spicy on its own. The heat comes from whatever salsa you spoon over. Read more about the main types of taco and where tacos come from.
- Serves
- 6–8
- Prep
- 20 min
- Cook
- 3 hr 15 min
- You’ll need
- A large lidded casserole and a big frying pan
- Difficulty
- Easy
Ingredients
For the carnitas
- 1.5 kg boneless pork shoulder, skin removed, cut into 5 cm chunks
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if you can find it)
- 2 tbsp lard or vegetable oil
- 1 onion, halved
- 5 garlic cloves, lightly crushed
- 2 bay leaves
- 1 cinnamon stick (optional)
- 1 large orange, juiced, plus the squeezed halves
- about 250 ml water
To serve
- 18–24 small corn tortillas (12–15 cm)
- 1 small white onion, finely chopped
- a handful of fresh coriander, chopped
- lime wedges
- salsa, such as our salsa roja or pico de gallo
Method
- Season the pork. Heat the oven to 160°C (140°C fan, gas 3). Toss the pork with the salt, cumin and oregano.
- Start the pot. Put the lard or oil in a large casserole and add the pork, onion, garlic, bay leaves, cinnamon, orange juice, orange halves and water. The pork doesn’t need to be covered by liquid.
- Cook low and slow. Cover and cook in the oven for 2½–3 hours, turning the pork once or twice, until it is very tender and falls apart when pressed with a fork. The meat should be cooked right through with no pink juices; if you have a probe thermometer it will be well above 75°C in the thickest piece.
- Shred. Lift out the pork and discard the onion, orange, bay and cinnamon. Pull the meat into chunky shreds with two forks. Skim off and keep the fat from the cooking juices.
- Crisp it. Heat a large frying pan over a high heat with a spoonful of the reserved fat. Add the pork in a single layer, in batches, and leave it alone for 3–4 minutes until the underside is brown and crisp. Turn and splash over a little of the cooking juices to keep it moist.
- Warm the tortillas. Warm the tortillas one at a time in a dry frying pan over a medium-high heat for 30–60 seconds a side, until soft and lightly spotted. Stack them in a clean tea towel to keep warm.
- Build the tacos. Pile carnitas into the tortillas and top with onion, coriander, a squeeze of lime and your salsa.
Tips
- Shoulder is the cut to use. Leaner cuts such as loin dry out over this long cook.
- Carnitas freezes well before the crisping step. Cool it quickly, freeze in its juices, and crisp it from defrosted.
- Leftovers are good in nachos or a burrito bowl.
Questions
Can I make carnitas in a slow cooker?
Yes. Cook on low for 7–8 hours until the pork falls apart, then shred and crisp it in a hot pan as above.
Is carnitas spicy?
No. The pork is seasoned with orange, garlic and gentle spices. Add heat with salsa or fresh chilli at the table.
Can I cook it the day before?
Yes. Cool the cooked pork quickly, keep it covered in the fridge for up to two days and crisp it in a hot pan, piping hot all the way through, just before serving.
How many people does this serve?
Serves 6–8. For a party, see how many tacos per person, which also covers sides and dips.
Cooking for a crowd? We cater weddings, parties and events across London and the South East from our truck or trailer, with tacos, salsas and toppings made for your guests. Contact us for a quote.