Mexican Carnitas (Slow-Cooked Pork)

Carnitas, a traditional Mexican dish, is the ultimate celebration of slow-cooked pork. The name itself means “little meats,” but don’t let that simplicity fool you, this dish is packed with flavour and history.

Tender, succulent pork, cooked low and slow until its melt-in-your-mouth delicious, is a staple of Mexican cuisine. Whether piled into warm tortillas, served alongside rice, or simply enjoyed on its own, Carnitas offers a taste of Mexico’s rich culinary heritage with every bite.

What Is Carnitas?

Carnitas is a dish that revolves around pork, typically made from the shoulder or leg, slow-cooked in its own fat until it reaches the perfect balance of tenderness and crispiness. The process of slow-cooking allows the fat to render down, infusing the meat with a rich, savoury flavour.

Traditionally, Carnitas is prepared in large copper pots, where the pork is cooked until its fall-apart tender on the inside, but crispy and golden on the outside.

Once cooked, the pork is shredded into bite-sized pieces, making it perfect for tacos, tortas, or just about any dish you want to add a burst of flavour to. What makes Carnitas so special is the texture: tender, juicy, and with just enough crisp from the frying process to give it that satisfying crunch. It’s a dish that embodies the art of slow-cooking, taking time and care to extract every bit of flavour from the pork.

Ingredients and Taste

The core ingredient of Carnitas is, of course, pork, usually from the shoulder, as it has the right balance of fat and meat to ensure a rich, succulent final product. The pork is seasoned with salt and often flavoured with spices like cumin, garlic, bay leaves, and oregano, though the exact combination can vary by region or family tradition.

Some recipes even add a hint of citrus, such as orange or lime, which brightens the flavour and adds a subtle tang.

As the pork cooks slowly in its own fat, it absorbs the flavours of the spices, transforming into a dish that’s deeply savoury, with layers of smoky, aromatic goodness.

The exterior becomes crispy, while the inside remains juicy and tender, creating a perfect contrast of textures. The subtle hint of citrus or herbs enhances the richness of the pork, making every bite more complex than the last.

When served, Carnitas is often accompanied by soft corn tortillas, fresh salsa, diced onions, and cilantro. The freshness of these toppings balances the richness of the pork, creating a dish that is vibrant, flavourful, and satisfying.

A Taste of History

Carnitas has its origins in the state of Michoacán, Mexico, where it has been a traditional dish for centuries. The method of slow-cooking pork in its own fat is a technique that has been passed down through generations, reflecting the importance of patience and care in Mexican cooking.

Copper pots, often used in the process, are still revered in Michoacán, and many cooks believe they create the perfect conditions for achieving Carnitas’ signature texture.

Historically, Carnitas was a dish prepared for special occasions and celebrations, as the process of cooking the pork was often a communal event, requiring both time and effort.

The use of large pots allowed for enough Carnitas to feed a crowd, making it ideal for gatherings. Over time, Carnitas became more widely available, but it still holds a place of honour at Mexican family feasts and festivals.