Mexican Carnitas is a traditional and beloved dish that originated in Mexico and has gained widespread popularity around the world. The word “carnitas” translates to “little meats” in Spanish, which accurately describes the small, flavorful cubes of pork used in this dish. Carnitas are known for their succulent texture, rich flavors, and crispy exterior, making them a favorite among food enthusiasts.

The history of Mexican Carnitas can be traced back to the Mexican state of Michoacán, where it is believed to have originated. It was traditionally prepared using a technique called confit, which involved slow-cooking the pork in lard until it became tender and juicy. This method allowed the meat to develop a unique combination of flavors and textures, with the exterior becoming crispy while the interior remained moist and flavorful.

In modern times, the preparation of Mexican Carnitas has evolved to accommodate different cooking methods. The recipe provided here offers a simplified version that still captures the essence and deliciousness of the original dish. The boneless pork shoulder butt roast is cut into cubes and seasoned with minced garlic, fresh cilantro, salt, and pepper. The citrus juices from oranges and lemon are squeezed over the meat, adding a tangy and refreshing element to balance the richness of the pork.

Mexican Carnitas are typically served warm in flour tortillas, allowing you to create delicious and customizable tacos. Optional toppings such as shredded cheddar cheese, salsa, and guacamole can be added to enhance the flavors and provide additional texture.

This delightful dish showcases the art of slow-cooking and brings together a combination of bold flavors that tantalize the taste buds. Whether enjoyed at a family gathering, a Mexican restaurant, or made at home, Mexican Carnitas continue to captivate food lovers with their irresistible taste and cultural significance.

PREP: 10 MIN.

BAKE: 2 HOURS 10 MIN.

MAKES: 12-16 SERVINGS

INGREDIENTS

• 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes
• 6 large garlic cloves, minced
• ½ cup fresh cilantro leaves, chopped
• 1 teaspoon salt
• Pepper to taste
• 3 large oranges, divided
• 1 large lemon
• Oil for frying
• 12 to 16 flour tortillas (8 inches), warmed
• Optional toppings: shredded cheddar cheese, salsa, and guacamole

INSTRUCTIONS

1. Place the pork cubes in a medium-sized roasting pan. Sprinkle minced garlic and chopped cilantro over the meat. Season with salt and pepper to taste. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place them over the meat.
2. Cover the roasting pan and bake at 350°F (175°C) for approximately 2 hours or until the meat becomes tender. Using a slotted spoon, remove the meat from the pan and drain it well on paper towels. Heat a small amount of oil in a skillet and fry the meat in batches, about 1 pound at a time, until it turns brown and crispy.
3. Serve the warm carnitas in the warmed flour tortillas. Add optional toppings such as shredded cheddar cheese, salsa, and guacamole according to your preference.

Enjoy the delicious and flavorful Mexican Carnitas in the form of warm, crispy tacos with your favorite toppings.