Mexican – Carnitas

Carnitas is a traditional Mexican dish made from pork that is slow-cooked until tender, juicy, and flavorful, then shredded or chopped. The name “carnitas” means “little meats” in Spanish, and the dish is a beloved staple in Mexican cuisine, often served as a filling for tacos, burritos, or other dishes.

Key Features of Mexican Carnitas:

Meat:
- Pork: Traditionally made with pork shoulder or pork butt, which has the perfect balance of fat and muscle to achieve tender, juicy meat.
Cooking Method:
- The pork is slow-cooked in its own fat, often with added seasonings and aromatics like garlic, onion, orange, and herbs.
- It is typically cooked in a large pot or Dutch oven (or sometimes deep-fried), until the meat becomes tender and easily shreddable.
- After cooking, the meat is often crisped up in the fat to create a slightly crispy exterior.
Seasonings:
- Common seasonings include garlic, onion, cumin, oregano, bay leaves, and cinnamon.
- The addition of citrus, particularly orange, helps balance the richness of the pork and adds a subtle tang.
Serving:
- Carnitas are typically served with corn tortillas as tacos, topped with fresh cilantro, onions, and a squeeze of lime.
- It can also be used in burritos, tamales, tortas (Mexican sandwiches), or as a filling for nachos.

Cultural Significance:

Celebratory Dish: Carnitas is often served at family gatherings, festivals, and special occasions.
Regional Specialties: While carnitas is enjoyed throughout Mexico, it is particularly associated with the state of Michoacán, where it is considered a regional specialty.
Street Food: Carnitas tacos are a popular street food in Mexico and among Mexican communities worldwide.

Fun Fact:

The cooking process for carnitas is known as “confit”, where the pork is gently simmered in its own fat. This technique ensures the meat becomes meltingly tender.