Copper Cauldrons & Crispy Dreams: The Carnitas Kings of Michoacán
These authentic Carnitas Michoacanas are slow-cooked chunks of pork shoulder simmered in lard, orange, milk, and aromatics until golden, tender, and irresistibly crispy. Inspired by the traditional carnitas of Quiroga, this stovetop version delivers the rich textures and flavors of Michoacán right to your kitchen—no copper pot required. Serve with tortillas, salsa verde, and fresh toppings for a true Mexican feast.
Ingredients
- 3 lbs pork shoulder cut into large chunks
- 1 cup lard or vegetable shortening if needed
- 1 orange halved
- ½ cup whole milk
- 5 cloves garlic
- ½ white onion
- 1 tbsp salt
- 1 tsp oregano
Instructions
- In a large, heavy pot (Dutch oven or copper if you’re lucky), melt the lard over medium heat.
- Add pork chunks and brown slightly. Add garlic, onion, oregano, bay leaf, and salt.
- Squeeze orange halves into the pot and toss them in. Add milk and just enough water to barely cover the pork.
- Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 2.5 to 3 hours.
- Once the water evaporates, the pork will begin to brown in the fat. Stir frequently for even crisping.
- Serve with warm tortillas, chopped onion, cilantro, salsa verde, and lime wedges.