Carnitas Michoacanas

Michoacán-style pork slow-cooked in lard with orange and milk, then crisped until golden and tender.

TIME BREAKDOWN
Prep: 20 min
Cook: 3h
Total: 3 hours 20 minutes
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Easy

Ingredients

  • 2kg boneless pork shoulder, cut into 5cm chunks
  • 2 tsp fine salt
  • 1 tsp black pepper
  • 300g lard or 300ml vegetable oil
  • Juice of 2 oranges, with the squeezed halves
  • 200ml whole milk
  • 1 white onion, halved
  • 6 cloves garlic, peeled
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 cinnamon stick
  • 1 tbsp light brown sugar
  • Corn tortillas, to serve
  • Salsa verde, finely chopped onion and coriander, to serve
  • Lime wedges, to serve

Method

  1. Season the pork with the salt and pepper and leave for 30 minutes.

  2. Melt the lard in a large heavy casserole over a medium heat. Add the pork, orange juice and squeezed orange halves, milk, onion, garlic, bay leaves, oregano, cinnamon and sugar.

  3. Bring to a very gentle simmer, then cover and cook in an oven at 160°C (140°C fan) for 2 hours 30 minutes until the pork is tender.

  4. Remove the lid and cook for a further 20 minutes until the liquid has reduced and the pork begins to brown in its fat.

  5. Lift out the pork and shred into chunky pieces. Spread on a baking tray with a few spoonfuls of the cooking fat.

  6. Grill for 8 to 10 minutes, turning, until crisp at the edges. Serve with tortillas, salsa verde, onion, coriander and lime.