The Soul of Michoacán: An Authentic Mexican Carnitas Recipe

If you have ever walked through the street markets of Mexico City or the plazas of Morelia, you know the scent of true authentic mexican carnitas (kahr-NEE-tahs). It is a fragrance that stops you in your tracks—the deep, savory aroma of pork rendering in its own fat, punctuated by the bright, floral notes of orange and the warm whisper of canela (kah-NEH-lah), our Mexican cinnamon.

Growing up, my abuela would tell me that carnitas are a lesson in paciencia (patience). “Luna,” she would say, “you cannot rush a pig; you must wait for it to tell you it is ready.” In Michoacán, where this dish was perfected, carnitas are traditionally prepared in massive cazos de cobre—huge copper vats. While we may not all have a copper vat in our backyard, we can honor the technique of confitar right in our own kitchens with this traditional pork confit recipe, or even explore crispy oven-roasted carnitas for a different approach.

Why We Use Manteca

I need to say this with love: what many people call “carnitas” in the U.S. is often just pulled pork seasoned with cumin. Authentic mexican pork carnitas are a confit. By simmering the pork slowly in manteca (mahn-TEH-kah), or lard, we ensure that the moisture stays locked inside the muscle fibers. Instead of the meat becoming stringy and dry, it becomes suave—meltingly tender.

Cooking with lard is not just a cooking medium; it is a flavor carrier. When you use high-quality lard, you are participating in a “nose-to-tail” tradition that has sustained Mexican families for generations.

The Secret to the Golden “Dorado” Stage

The most common question I get about this carnitas michoacanas recipe is how to achieve that perfect mahogany crust without drying out the meat. The secret lies in two things: temperature control and a splash of milk. If you find the traditional method too slow, you can find a quicker fix with easy 30-minute instant pot carnitas, though the texture will differ.

Halfway through the cooking process, we add evaporated milk. The lactose and proteins in the milk react with the heat of the fat to accelerate the browning process. This is what gives the pork its signature deep color and a hint of caramelization that balances the richness of the fat.

How to Serve Like a Pro

In Mexico, we don’t just “shred” meat with a fork until it looks like a pile of strings. We trocear—we chop it into substantial chunks. This preserves the different textures: the silky fat, the tender meat, and the crispy “bark.”

To serve traditional mexican street tacos, you need only the essentials. Please, use warm corn tortillas; flour tortillas are for the north, but for carnitas, corn is king. Add a spoonful of salsa verde cruda, some finely diced white onion, plenty of fresh cilantro, and a squeeze of lime to cut through the richness. One bite, and you will understand why this dish is one of the best carnitas and tells the story of our heritage so perfectly. ¡Buen provecho!