Authentic Michoacán Pork Carnitas

• •3 lb pork shoulder (Boston butt), cut into 2-inch cubes
• •1 cup pure pork lard (manteca)
• •1.5 tablespoon kosher salt
• •6 garlic cloves, peeled and lightly crushed
• •0.5 white onion, peeled and halved
• •1 navel orange, juiced and halves reserved
• •0.5 cup Mexican Coca-Cola (sweetened with cane sugar)
• •1 teaspoon dried Mexican oregano, crushed between palms
• •2 dried bay leaves
• •0.5 teaspoon whole black peppercorns
• •2 whole cloves
• •0.5 Mexican cinnamon stick (canela)
• •1 cup water
• •16 warm corn tortillas, for serving
• •0.5 cup white onion, finely diced, for garnish
• •0.5 cup fresh cilantro, finely chopped, for garnish
• •2 limes, cut into wedges, for serving

Instructions

1. 1

   Toss the cubed pork shoulder thoroughly with the kosher salt in a large bowl. Let sit at room temperature for 15 minutes.

2. 2

   In a large, heavy-bottomed Dutch oven or copper pot, melt the pork lard over medium heat until completely liquified.

3. 3

   Add the seasoned pork to the hot lard and cook for 5 to 7 minutes, stirring occasionally, until the meat is lightly browned on all sides.

4. 4

   Pour in the freshly squeezed orange juice, then tuck the reserved orange peel halves into the pot. Add the Mexican Coca-Cola, halved onion, crushed garlic cloves, Mexican oregano, bay leaves, whole peppercorns, cloves, cinnamon stick, and water.

5. 5

   Bring the liquid to a gentle boil, then lower the heat to the lowest setting so it maintains a gentle simmer. Cover the pot loosely with a lid slightly ajar, and braise for approximately 1.5 to 2 hours, until the pork is fork-tender but not falling apart completely.

6. 6

   Using tongs, carefully remove and discard the orange rinds, onion half, cinnamon stick, and bay leaves.

7. 7

   Increase the heat to medium-high. Allow the remaining braising liquid to evaporate completely so the pork begins frying directly in the rendered lard. Fry for 8 to 10 minutes, turning the meat gently every couple of minutes, until deeply golden brown and crisp on the edges.

8. 8

   Transfer the carnitas using a slotted spoon or spider strainer to a cutting board. Coarsely chop or shred the meat into large, juicy chunks.

9. 9

   Serve immediately piled onto warm corn tortillas, garnished with finely diced white onion, chopped cilantro, a squeeze of fresh lime juice, and your favorite salsa.

Chef's Tips

• 💡Using pure pork lard (manteca) is essential for traditional Michoacán flavor and creates the silky confit texture.
• 💡Do not shred the pork too finely; authentic carnitas should have a mix of tender chunks and crispy, caramelized edges.
• 💡Mexican Coca-Cola provides authentic sweetness and acidity that helps caramelize the meat during the final frying stage without tasting overly sweet.
• 💡Leftover carnitas crisp up exceptionally well when reheated in a dry, hot cast-iron skillet.