Mexico Carnitas
Carnitas is a diminutive for carne (meat), so this dish literally means “little pieces of meat.” Originally from the Mexican state of Michoacán, this dish involves frying pork in lard, ideally cooked in enormous copper pots made in a Michoacán village appropriately called Santa Clara del Cobre ("Saint Claire of Copper"). Carnitas can be found in markets or butcheries, and is also sold by street vendors and fast food restaurants.
Recipe Servings: 4–6
Prep Time
20 minutes
Cook Time
4 hours 15 minutes
Total Time
4 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb (1 kg) boneless pork shoulder
- Salt, to taste
- Ground pepper, to taste
- 2 tsp (10 ml) mexican oregano
- 1 tsp (5 ml) cumin
- 1 Tbsp (15 ml) olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and ribs removed, chopped
- 1 orange
- 3 Tbsp (45 ml) vegetable oil
Directions
- After rinsing and drying the pork shoulder, season with salt and pepper to taste.
- In a small bowl, mix the Mexican oregano, cumin, and olive oil. Rub this seasoned oil all over the pork.
- In a slow cooker, combine the pork with the onion, garlic, and jalapeño.
- Halve the orange and juice both sides. Pour the juice of the orange on the pork and then add the two halves. Cover the slow cooker and cook on high heat for 4 hours or on low heat for 8 to 10 hours until tender.
- Remove from cooker and let cool. Once the meat is slightly cool, pull apart with a fork.
- Heat the vegetable oil in a large pan over high heat. Fry the shredded pork until crusty.
- Serve carnitas with chopped cilantro, diced onion, salsa, guacamole, tortillas, and/or frijoles refritos (refried beans), or use as an ingredient for tamales, tacos, or tortas (Mexican sandwiches).
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