Authentic Carnitas Estilo Michoacán (Traditional Pork Confit)
The Spirit of the Cazo
If you ever find yourself in the town of Quiroga, in the heart of Michoacán, you will hear a sound that defines the region: the rhythmic, percussive thwack-thwack-thwack of heavy knives hitting wooden blocks. This is the soul of Carnitas Estilo Michoacán, the home of the finest picada (pee-KAH-dah) in Mexico. In the markets there, massive carnitas in copper pot (known as cazos) simmer all day long, filled with golden manteca and every part of the pig imaginable.
During my culinary history studies at UNAM, I spent weeks traveling through the region to understand why this traditional Michoacán food is considered the gold standard. I learned that true carnitas are a masterclass in the technique of pork confit Mexican style—cooking meat slowly, submerged in its own fat. This yields a result that is paradoxically lean-feeling yet incredibly moist. For a deeper look at this history, you can read my guide on Authentic Carnitas Michoacanas.
Why This Method Works for Carnitas Estilo Michoacán
Many recipes will tell you to braise pork in orange juice or even soda. While tasty, that is a different dish. Authentic Carnitas Estilo Michoacán relies on the fat to do the work. The manteca acts as a temperature regulator, gently breaking down the tough connective tissues without letting the muscle fibers become dry. Learning how to make carnitas with lard is the essential first step to achieving that authentic texture.
The addition of evaporated milk is a traditional secret. As a historian, I love explaining the science behind the “why”: the sugars and proteins in the milk undergo the Maillard reaction more quickly than the meat alone, resulting in that stunning mahogany color that is the hallmark of a master taquero. If you’re looking for different regional variations, don’t miss our roundup of the [/roundups/best-carnitas](Best Carnitas).
Choosing Your Meat: Maciza vs. Surtida
In Mexico, when you order this authentic Mexican carnitas recipe, the vendor will ask if you want maciza (mah-SEE-sah) or surtida (soor-TEE-dah).
- Maciza: This is the lean meat, usually from the leg or shoulder.
- Surtida: This is a “sorted” mix, including the fatty belly, the skin (cueritos), and the rib.
For the home cook, I recommend a blend of pork shoulder and pork belly. This gives you plenty of tender meat and those luscious, fatty bits that make a taco truly sing.
The Secret is in the Aromatics
Mi abuela always said that the secret to a good meal was the respect you show the ingredients. When you add the canela and the orange to your Carnitas Estilo Michoacán, you aren’t making the meat taste like dessert. You are adding “warmth” and a citrus high-note that cuts through the richness of the lard.
Make sure you source high-quality manteca. If you can find it at a local Mexican carnicería, it will have much more flavor than the shelf-stable blocks found in standard grocery stores.
Serving Your Masterpiece
Once your carnitas are perfectly browned and rested, chop them roughly. Serve them simply with warm corn tortillas, a bright Salsa Verde Cruda, and some cebollas en escabeche. If you are in a hurry on a weeknight, you might also enjoy my Easy 30-Minute Instant Pot Carnitas, but for a true celebration of Mexican heritage, this slow-cooked method is unbeatable. ¡Buen provecho!
Authentic Carnitas Estilo Michoacán (Traditional Pork Confit)
Ingredients
Instructions
Pat the pork pieces completely dry with paper towels to prevent the fat from splattering.
In a large heavy-bottomed pot or Dutch oven (the closest home version to a copper cazo), melt the manteca over medium heat until it reaches approximately 275°F (135°C).
Carefully add the pork to the hot fat. The meat should be completely submerged. Add the garlic, bay leaves, and the canela stick.
Squeeze the juice of the orange into the fat, then drop the spent peels in as well. Maintain a very gentle simmer; the bubbles should be small and lazy.
Dissolve the salt in 1/4 cup of water and pour it into the pot. This allows the salt to distribute evenly through the fat and season the meat deeply.
Cook, uncovered, for about 2 to 2.5 hours. Do not stir too often; you want the meat to remain intact as it tenderizes.
Once the meat is tender when pierced with a fork, whisk the evaporated milk with a little of the hot fat in a small bowl, then pour it into the pot. Increase the heat slightly.
Continue cooking for another 20-30 minutes. This is where the Maillard reaction happens—the milk solids and orange sugars will create a deep, mahogany-gold crust on the pork.
Use a slotted spoon to remove the carnitas to a cutting board. Let them rest for 10 minutes before performing the 'picada' (chopping) to your desired texture.