Tacos de Carnitas
Michoacán Confit Pork Tacos
Michoacán-style carnitas confit slowly in their own lard with orange and milk, then caramelize in the last stretch of cooking for tender meat with deeply crisp edges.
Tacos de Carnitas
✦ Antes de Empezar
Before you cook
Do I need a copper pot for real carnitas?
No — traditional Michoacán carnitas confit in a large copper cazo, but a wide heavy pot works the same way at home. Melting the lard with water first controls the temperature so the pork tenderizes gently before the liquid evaporates and the meat caramelizes in its own fat.
Ingredientes· 13View
Pork Confit
- 4 lbsPork Shoulder (Butt)cut into 3-inch chunks
- 3-4 lbsPork Lard (Manteca)enough to fully submerge meat
- 1 largeOrangesliced in half
- 1 largeWhite Onionhalved
- 1 headGarlictop sliced off
- 4Bay Leaves
- 1 tbspMexican Oregano
- 1.5 tbspKosher Salt
- 1/2 cupEvaporated Milktraditional secret for browning
For Serving
- as neededCorn Tortillas
- 1White Onionfinely diced
- 1 bunchFresh Cilantrochopped
- as neededSalsa Verdefor topping
Instrucciones
6 pasosDerrite la manteca
Melt the lard
Melt the lard with the water in a wide, heavy pot. Add the pork, garlic, salt, and orange halves.
Cocina a fuego lento
Simmer gently
Simmer steadily, partially covered, for 1 1/2 to 2 hours — the water controls the initial temperature while the pork tenderizes.
Agrega el jugo
Add the juice
Once the water has mostly evaporated, remove the orange halves. Add the orange juice and optional milk carefully, as splattering is possible.
Dora el cerdo
Brown the pork
Continue cooking 30 to 45 minutes, turning the pieces, until the exterior caramelizes and the meat is fork-tender and cooked through.
Reposa y pica
Rest and chop
Remove from the pot, let rest briefly, then chop a mixture of the lean meat, rib, and skin.
Sirve
Serve
Serve in warm tortillas with onion, cilantro, lime, and salsa.
