Michoacán is said to be the State in Mexico where “Carnitas” are the best, but Quiroga is the city where people make special trips to enjoy this simple but addictive dish. While Michoacán is the paradise for Carnitas lovers, they can be found all over Mexico.
Ingredients
- 2 lbs pork in big pieces
- 2 ounces lard
- 2 cups orange juice
- 1 each bouquet garni (small bundle of fine herbs)
- 2 tbsp salt
- water
- 20 each tortillas
- onion and cilantro for garnish
Servings: tacos
Instructions
- Brown the meat carefully in medium flame in a deep cast iron pot with half of the lard. Add the orange juice, the herbs and the salt. Add water just to cover the meat and bring it to a boil and then simmer for about two hours stirring frequently and allowing reduction.
- Cooking time will vary depending on water and fat content of the meat but expect at least two hours on the fire. A slow cooker would do a nice job. Serve chopped over warm soft tortillas, garnish with finely chopped onion and cilantro, and the salsa is a must.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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