The Carnitas – which literally means “little meats” – is a dish from the state of Michoacán.

Carnitas are prepared by braising or slow-cooking pork in oil or lard until it becomes tender.

The process takes three to four hours and results in very tender and juicy meat, which is generally served with chopped cilantro, diced onion, salsas, guacamole, tortillas, and refried beans (frijoles refritos).

The traditional way to cook carnitas is in a thick-bottomed pot with seasonings like salt and tequesquite (a natural mineral salt), boiling the pork in lard over very low heat. 

When the meat is tender enough, the heat is raised, and the outside of the pork starts to get crispy

Once the pork portions are fried, a bit of water and the braise, which can include: cola (caramel-flavored soft drink), orange juice, beer, water, and milk, is added.

The following recipe uses pork belly, but any part of the pig, including the entrails, can be used.

In a taqueria, it is possible to order an “assorted” taco, containing portions of carnitas from different types and cuts of meats.

The meat can then be used as an ingredient for tamales, tacos, tortas.