Carnitas is a dish of Mexican cuisine that originated in the state of Michoacán. It is made by braising or simmering pork in oil or preferably lard until tender, which takes three to four hours. The result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos) . The word "carnitas" translates to "little meats" in Spanish, and thats exactly what they are - small pieces of seasoned and slow-cooked pork that are juicy and flavorful. Pork shoulder is the preferred cut of pork when making this dish because of the higher fat content, which helps the meat stay super tender and juicy while its cooked. Orange and lime juice are also used for a touch of acidity, which not only helps tenderize the pork but also helps to balance the mix of spices.

Carnitas are often used as a filling in tacos, burritos, bowls, nachos, and more, but they can also be enjoyed on their own as a main dish. There are many ways to make carnitas, but most will argue that it is not carnitas if it isnt slow-cooked in manteca (lard) . Although the slow cooker method is great, the traditional way to cook carnitas is in a thick-bottomed pot with seasonings simmered in lard until tender over a very low heat. When the meat is tender enough, the heat is turned up and the outside of the pork begins to crisp.

In summary, carnitas is a Mexican pork dish made by braising or simmering pork in oil or lard until tender. It is typically served with chopped cilantro, diced onion, salsa, guacamole, tortillas, and refried beans. The traditional way to cook carnitas is in a thick-bottomed pot with seasonings simmered in lard until tender over a very low heat. When the meat is tender enough, the heat is turned up and the outside of the pork begins to crisp.