Carnitas is a Mexican pork dish that translates to "little meats" in Spanish. It is made by braising or simmering pork in oil or lard until tender, which takes three to four hours. The traditional cut of pork used for carnitas is pork shoulder or pork butt, which is heavily marbled and rich in flavor. The meat is then shredded and fried on the stove top or under the oven broiler until the edges are crispy and golden. Carnitas can be served in tacos, burritos, quesadillas, bowls, salads, and more. The dish is often seasoned with a mix of spices, including salt, pepper, oregano, and cumin, and citrus juices like orange and lime. Chopped cilantro, diced onion, salsa, guacamole, tortillas, and refried beans are common accompaniments to carnitas.