Carnitas Michoacanas Style (with Orange and Spices)
85% authentic · Mexican
A flavorful variation of carnitas inspired by the state of Michoacán, known for its rich culinary traditions. This recipe emphasizes the use of orange juice and a blend of spices for a deeply aromatic and tender result, often finished by crisping the meat under a broiler.
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Ingredients
- Pork shoulder (Boston butt)2.5 lbs
- Lard or neutral oil1/2 cup
- Orange juice1.5 cups
- Water1 cup
- Onion1/2
- Garlic cloves3
- Cinnamon stick1
- Cumin seeds1 tsp
- Dried oregano1 tsp
- Salt1.5 tsp
- Black pepper1 tsp
Steps
- 1
Cut pork shoulder into 2-inch cubes.
- 2
In a Dutch oven, combine pork, lard/oil, orange juice, water, quartered onion, smashed garlic cloves, cinnamon stick, cumin seeds, and oregano.
- 3
Season with salt and pepper.
- 4
Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 1.5 to 2 hours, until pork is fork-tender.
- 5
Remove pork from the liquid and shred.
- 6
Spread shredded pork on a baking sheet. Drizzle with a little of the cooking liquid or melted lard.
- 7
Broil on high for 5-10 minutes, watching closely, until edges are crispy and browned.
- 8
Serve hot, garnished with cilantro and lime.
