carnitas

Carnitas is a Mexican dish featuring pork that is braised or simmered in fat until tender and then fried briefly to crisp the outer edges. The name means little meats in Spanish.

Origin and regional identity: Carnitas is most closely associated with Michoacán, a state in west-central Mexico, where traditional methods and family recipes are passed down through generations. The preparation can vary by town, but the core technique remains the same: slow cooking in fat followed by a final crisping.

Preparation: Pork shoulder or butt is cut into chunks and cooked in lard or oil with aromatics such as garlic and onion, plus bay leaves and oregano. Citrus juice, typically orange, is often added to help tenderize and flavor the meat. The mixture simmers for several hours until very tender, after which the heat is increased to render fat and brown the exterior. The finished meat is then shredded or chopped.

Serving: Carnitas are commonly used as a filling for tacos and burritos and are typically served with finely chopped onion, cilantro, salsa (green or red), and a wedge of lime. Some preparations finish under a broiler or in a hot pan to enhance crispness.

Variations and notes: While pork is standard, regional differences exist in spices and finishing methods. In modern kitchens, carnitas may be prepared in slow cookers or ovens, but traditional versions emphasize lard and a final fry to achieve a crisp exterior.

Etymology: The word carnitas is the diminutive form of carne, meaning meat, reflecting the dish’s characteristic small, flavorful portions.