Carnitas Michoacán Style

Tender and juicy Michoacán-style carnitas, browned to perfection for an authentic feast.

Ingredients

• 1½ kg Pork shoulder or leg, cut into large chunks
• 500 g Pork lard
• 2 cups Water
• 1 tablespoon Coarse salt
• ½ cup Whole milk
• 1 tablespoon Sugar (optional, for browning)
• Corn tortillas, al gusto
• White onion (finely chopped), al gusto
• Fresh cilantro (chopped), al gusto
• Limes (halved), al gusto
• Salsa verde (molcajete), al gusto

Directions

1. Place the pork in a copper or cast-iron pot. Cover with pork lard, water, salt, and whole milk.
2. Bring to a boil over medium-high heat until the water evaporates. Begin the cooking process in fat.
3. Reduce heat to medium-low and cook slowly for 2-3 hours, stirring occasionally, until the meat is very tender and begins to brown.
4. If you want a deeper browning, increase the heat at the end or add sugar to caramelize.
5. Remove the carnitas, drain excess fat, and chop as desired.
6. Serve with corn tortillas, onion, cilantro, lime, and salsa verde.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

You may also crave

Light Yogurt Caesar DressingCreamy Chipotle Yogurt DressingAvocado Lime DressingCilantro-Lime Dressing