These traditional Mexican carnitas are slow-cooked in their own fat with orange and aromatic spices until fall-apart tender, then crisped for the perfect texture contrast.
Recipe Details
Ingredients
- 2kg boneless pork shoulder, cut into large chunks
- 225g pork fat or lard
- 1 large white onion, quartered
- 2 whole oranges, juiced and peels reserved
- 1 whole garlic head, halved crosswise
- 4 leaves bay leaves
- 1 stick Mexican canela (cinnamon stick)
- 15ml Mexican oregano
- 10ml ground cumin
- 20ml kosher salt
- 10ml freshly ground black pepper
- 250ml whole milk
- 250ml Mexican Coca-Cola (or regular)
- 16 pieces corn tortillas for serving
- 1 medium white onion, finely diced for serving
- 60ml fresh cilantro, chopped
- 125ml Mexican crema or sour cream
- 2 limes limes, cut into wedges
- 250ml salsa verde for serving
Instructions
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Preheat oven to 160°C (325°F). Season 2kg boneless pork shoulder generously with 20ml kosher salt and 10ml freshly ground black pepper.
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In a large Dutch oven, melt 225g pork fat or lard over medium heat. Add pork chunks and brown on all sides, about 8 minutes total.
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Add 1 large white onion, orange juice from 2 whole oranges, orange peels, 1 whole garlic head, 4 leaves bay leaves, and 1 stick Mexican canela (cinnamon stick) to the pot.
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Sprinkle in 15ml Mexican oregano and 10ml ground cumin. Pour in 250ml whole milk and 250ml Mexican Coca-Cola (or regular). The liquid should barely cover the meat.
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Bring to a gentle simmer on the stovetop, then cover and transfer to the oven.
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Cook for 2.5-3 hours, turning the meat every hour, until the pork is fork-tender and easily shreds.
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Remove the pot from oven and increase temperature to 220°C (425°F).
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Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat. Remove orange peels, garlic head, bay leaves, and cinnamon stick.
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Spread the shredded pork in an even layer in the pot. Return to oven uncovered for 15-20 minutes until the edges are crispy and golden.
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Warm 16 pieces corn tortillas for serving in a dry skillet or directly over a gas flame until lightly charred and pliable.
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Serve the carnitas with warm tortillas, 1 medium white onion, 60ml fresh cilantro, 125ml Mexican crema or sour cream, 2 limes limes, and 250ml salsa verde for serving.
Tips
Fat is Flavor: Don't skip the pork fat or lard - it's essential for authentic carnitas. The meat should cook in its own rendered fat.
Orange Magic: The orange juice tenderizes the meat while the peels add aromatic oils. Use navel oranges for the best flavor.
Milk Secret: The milk helps tenderize the meat and adds richness. It may look unusual but it's traditional and important.
Coca-Cola Addition: Mexican Coke with cane sugar is preferred, but regular Coke works too. It adds subtle sweetness and helps with browning.
Texture Goals: Perfect carnitas should be tender inside with crispy, caramelized edges from the final high-heat roasting.
Make-Ahead: Cook through step 8 up to 3 days ahead. Reheat and crisp up when ready to serve.
Storage: Carnitas keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
Serving Ideas: Beyond tacos, use carnitas for burritos, quesadillas, nachos, or served over rice with beans.