If there’s one dish that can stop a conversation mid-sentence, it’s a plate of carnitas done right. Shatteringly crispy on the outside, impossibly tender and juicy inside, with that deep, porky richness that only comes from a long, slow cook. This is the real deal — traditional carnitas from the Mexican state of Michoacán, and it’s worth every minute.
Out here in Wyoming, we know a thing or two about low-and-slow cooking. We respect the process. Carnitas fits right in with that philosophy — it’s patient cooking that rewards patience. Set it up on a Saturday morning, let it go all day, and by dinner you’ll have enough to feed a crowd, with leftovers that get even better the next day.
What Are Carnitas?
Carnitas means “little meats” in Spanish, and it’s Mexico’s answer to pulled pork. The dish originated in the state of Michoacán, where pork is slowly braised — traditionally in lard — with aromatics until it’s fall-apart tender, then crisped up at the end to get those golden, caramelized edges that make carnitas absolutely irresistible.
Unlike adobada or al pastor, carnitas gets its magic not from a spice marinade but from the cooking method itself. The pork essentially confit in its own fat, absorbing flavors from orange, garlic, onion, and bay leaf as it slowly renders down. The result is pork with a clean, deep flavor that lets the meat shine.
The Secret Is Pork Shoulder
Don’t even think about using pork loin or tenderloin. Carnitas demands pork shoulder (also sold as pork butt), and for good reason: it’s loaded with fat and connective tissue that breaks down over hours of low heat into something silky and rich. Lean pork will give you dry, stringy results. Shoulder gives you magic.
Cut it into large chunks — around 2 to 3 inches. You want them big enough to stay moist through the long cook, but small enough to crisp up well at the end.
The Crisp at the End Makes It
Here’s where a lot of home cooks stop too soon. After the pork is tender, you pull it out, shred it roughly, and then hit it with high heat — either under the broiler or in a hot cast iron skillet — until the edges turn golden and crispy. This step is non-negotiable. That caramelization multiplies the flavor and gives you the textural contrast that makes carnitas so addictive.
Three to four minutes under a hot broiler is all it takes. Watch it closely. You want crispy, not burnt.
Serving Carnitas Wyoming-Style
The classic move is warm corn tortillas, a pile of carnitas, diced white onion, fresh cilantro, and a squeeze of lime. Simple, perfect, no competition. But carnitas is also one of the most versatile proteins you can make — pile it on rice, stuff it in burritos, load it on nachos, or crack a couple eggs over it for the best breakfast hash you’ve ever had.
In Wyoming, where a big pot of something that feeds the whole crew is always welcome, carnitas has become a regular on our weekend table. Make a batch on Sunday and you’re set for the week.
Traditional Michoacán Carnitas
Serves: 6–8 | Prep: 20 min | Cook: 3–3.5 hours
Ingredients
- 3 lbs boneless pork shoulder, cut into 2–3 inch chunks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 large orange, halved (juice + keep the halves)
- 1 medium white onion, quartered
- 6 garlic cloves, smashed
- 3 bay leaves
- 2 tablespoons lard (or neutral oil)
- 1 cup water or chicken broth
To Serve
- Warm corn tortillas
- Finely diced white onion
- Fresh cilantro
- Lime wedges
- Salsa verde or your favorite salsa
Instructions
1. Season the pork. Combine salt, pepper, oregano, and cumin. Pat the pork dry with paper towels, then rub the spice mixture evenly over all sides. Let sit at room temperature for 20 minutes.
2. Sear the pork. Heat lard or oil in a large Dutch oven over medium-high heat. Working in batches, sear the pork on all sides until deeply golden, about 3–4 minutes per side. Don’t crowd the pan. Remove and set aside.
3. Build the braise. Return all the pork to the pot. Squeeze the orange halves over the pork, then toss the spent halves right in. Add onion quarters, smashed garlic, bay leaves, and water or broth. Liquid should come about halfway up the pork.
4. Cook low and slow. Bring to a boil, then reduce heat to low. Cover and cook 2 to 2.5 hours, until completely fork-tender. Remove lid, increase heat to medium. Cook another 30–45 minutes, stirring occasionally, until liquid evaporates and pork sits in its own fat.
5. Crisp it up. Transfer pork to a foil-lined baking sheet. Roughly shred into large chunks. Spread in a single layer. Broil on high 3–5 minutes until edges are deeply golden and crispy. Watch closely.
6. Serve. Load warm corn tortillas with crispy carnitas. Top with diced onion, cilantro, and a squeeze of lime. Have salsa on the table.
Notes
- Lard vs. oil: Lard is traditional and gives the most authentic flavor. Neutral oil works well too.
- Make ahead: Store the braised, uncrisped pork in its cooking liquid for up to 4 days. Crisp to order under the broiler.
- Slow cooker: Skip searing, cook on low 8 hours, then broil as directed.
- Other serving ideas: Over rice with black beans, in scrambled eggs, on nachos, or in a burrito with salsa verde.