Carnitas
Carnitas, meaning 'little meats', hails from the state of Michoacán, traditionally slow-cooked in large copper pots until deeply tender.
Pork slow-cooked until meltingly tender, then crisped until the edges turn deliciously golden — a beloved Mexican filling for tacos and burritos.
Ingredients
Method
Place pork, orange, garlic, onion and spices in a large pot with enough water to just cover.
Simmer gently for 2.5-3 hours until the pork is completely tender and falling apart.
Drain, reserving some liquid, then shred the pork.
Crisp the shredded pork under a hot grill or in a hot pan until the edges turn golden and slightly caramelised.
The final crisping step is essential — it's what transforms simple braised pork into proper carnitas.
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