Carnitas

(Little Meats)

Originating from the Mexican state of Michoacán, carnitas is a flavorful dish made from pork (usually front sections or pork shoulder) that is braised, roasted, or slow-cooked in its own fat for a long time until fully tender and succulent.

The heat is then turned up until the meat is crispy on the exterior and can be shredded. Carnitas, which translates to little meats, is often served with tortillas, accompanied by salsas, beans, guacamole, lime, or fresh vegetables. In Michoacán, carnitas are found everywhere from street stalls to upscale restaurants, although the dish is more often made for special occasions such as Christmas, anniversaries, or birthdays.

Tender, fresh, and tasty, carnitas are a special treat for meat lovers worldwide.

Michoacán, Mexico

Recipe variations

4.5
Authentic Carnitas
READY IN 4h 30min
The following is the traditional carnitas recipe, where pork is fried in copious amounts of lard (as it should be!) until browned and tender. The recipe is courtesy of Hank Shaw, a chef, cookbook author,, and outdoorsman who runs the James Beard awards-winning wild foods website Hunter Angler Gardener Cook. He specialized in all things wild, from venison to small game, edible wild plants, mushrooms, fish and seafood. The meat and the lard is additionally seasoned with orange peel, bay leaves, onion, and garlic.
4.5
Home-Style Carnitas by Rick Bayless
READY IN 3h 30min
In this variant, the carnitas are prepared in a way that suits at-home preparation by using only pork shoulder that is prepared utilizing the reverse method of first baking the meat low and slow until fork-tender, then roasting it at a high temperature to get the succulent yet crispy pork. No lard is needed here, and the flavorings are optional. The recipe is courtesy of Rick Bayless, the US chef, restauranter, author, and TV host, who is the preeminent authority on Mexican cuisine and has won numerous awards for his work on the subject.

Carnitas Authentic recipe

PREP 30min

COOK 4h

READY IN 4h 30min

The following is the traditional carnitas recipe, where pork is fried in copious amounts of lard (as it should be!) until browned and tender. The recipe is courtesy of Hank Shaw, a chef, cookbook author,, and outdoorsman who runs the James Beard awards-winning wild foods website Hunter Angler Gardener Cook. He specialized in all things wild, from venison to small game, edible wild plants, mushrooms, fish and seafood. The meat and the lard is additionally seasoned with orange peel, bay ... Read more

VIEW RECIPE

WHERE TO EAT The best Carnitas in the world (according to food experts)

The Daily Meal and 12 other food critics.

"Order anything — carnitas, chicharrón, guacamole, enchiladas, or arrachera with nopales (beef with salad made from Mexican cacti) — and the decades-old (founded in 1945) recipes will come front and center, whether it’s in the taste itself, or the careful preparation of each dish."

Maura Hernandez and 8 other food critics.

"Though I’ve not eaten them in every state yet, I will say that Rincón Tarasco has the best carnitas I’ve ever eaten in my life."

Eat Your World and 8 other food critics.

"We found excellent carnitas at Carnitas El Kioskito."

Audrey Hills and 8 other food critics.

"This is a carnitas mecca. White uniform clad young gentleman cook pork in giant copper pans before dishing out the golden crisp carnitas with fresh corn tortillas, salty lime saturated salsas and the ubiquitous thin taco guacamole."

Rodrigo Delgado and 4 other food critics.

"The specialty of the house is the Michoacán-style carnitas, so you must order a dish of Carnitas either in Gorditas, Tacos, Huaraches or stuffed in Chile. El Peribán is one of the few well established restaurants where you will find authentic Michoacan carnitas."

Pepe Sosa and 4 other food critics.

"Here it is necessary that I take off my hat, stand up and bow, the best carnitas in the world."

Andree Lau and 3 other food critics.

"The tacos come on small warmed corn tortillas, sprinkled with chopped onions and coriander. I squeeze a lime on top and take a bite. Heaven."

Daniel Vaughn and 5 other food critics.

"8 Incredible BBQ Spots in Texas: Valentina's Tex Mex BBQ - Tender mesquite-smoked brisket and smoked-pork carnitas fill house-made tortillas at this South Austin food truck."

Alonso Ruvalcaba and 2 other food critics.

"Its menu is incredibly sonorous, it should belong to a song, and it has done it: "La taquiza", by Chava Flores, is one; "Mexican Dishes", also by Don Chava, another. There are these verses: "It has already been said in a thousand songs: / How beautiful it is to be Mexican! / And I am more proud / because I am a comelón / no more I leave my homeland / and miss the greaves, and the tacos Of carnitas, / nenepile and heart "