Carnitas Michoacanas
Slow-cooked pork shoulder seasoned with citrus and spices until fork-tender and rich, finished in a hot skillet until edges crisp. Serve with warm tortillas, pickled onions, and fresh lime.
- Total time
- 180 min
- Servings
- 4
- Calories
- 685
- Protein
- 72g
Ingredients
- 4 lb pork shoulder, boneless and skinless
- ¼ cup lard or neutral oil
- 1 whole orange (juiced)
- 2 whole lime (juiced)
- 8 whole garlic cloves, smashed
- 3 whole bay leaves
- 1 tsp cumin seeds
- 2 tsp dried Mexican oregano
- 1.5 tbsp salt
- 1 tsp black pepper
- 1 cup water
Instructions
- 1
Cut pork shoulder into 2-inch cubes. Pat dry with paper towels.
- 2
Toast cumin seeds in a dry skillet over medium heat until fragrant, ~2 minutes. Transfer to a small bowl.
- 3
Heat lard in a heavy Dutch oven over medium-high until shimmering. Sear pork in batches 3–4 minutes per side until golden brown. Do not crowd the pot.
- 4
Return all pork to the pot. Add orange juice, lime juice, garlic, bay leaves, toasted cumin, oregano, salt, and pepper.
- 5
Pour in water until pork is just covered. Bring to a simmer, then reduce heat to low and cover with a lid.
- 6
Simmer gently 2.5 to 3 hours, stirring occasionally, until pork is fall-apart tender and liquid has reduced by 70%. Meat should shred easily with a fork.
- 7
Increase heat to medium-high. Cook uncovered 5–10 minutes, stirring, until edges of pork begin to crisp and liquid becomes glossy.
- 8
Transfer to a warm serving dish. Serve with warm corn tortillas, lime wedges, and pickled red onions.
Tools you’ll need
- large Dutch oven with lid (5–6 quart)
- paper towels
- small skillet
- wooden spoon
- cutting board
- chef's knife
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