The famous Carnitas Michoacán (Carnitas estilo Michoacán)

Michoacán is a beautiful, mainly agricultural state with a nice wide coastline on the Pacific Ocean, not too far from Acapulco. The carnitas michoacán is one of the most famous mexican dishes from that state; basically it is pork meat that has cooked very slowly in pork fat, there are many recipes to make this, but here is the basic method. As with many other recipes, this one is traditionally prepared using special equipment (a large copper pot filled with melted pork fat over a fire) so we attempt here to find a way to make this authentic dish with appliances found in most kitchens to come close to the original taste.

| Yield: 8 servings | Preparation: | Cooking and Baking: | Total time: | | by:

Recipe for Carnitas Michoacán-style, mexican pork:

Carnitas michoacan plate with mexican black beans

Bitter orange adobo
I used this store-bought adobo seasoning for this recipe; it really
helps to bring out that slight traditional citrus taste...


5 lb. Pork Shoulder meat
4 lb. rib loin meat
2 lb. pork back ribs
2 lb. pork lard
1 large onion, diced
2 tablespoons coriander powder
6 Bay leaves
1/4 cup soya sauce.
2 cups natural orange juice
2 cups Cola beverage, or 3 tablespoons grated piloncillo.
2 tablespoons bitter orange Adobo seasoning
Salt to your taste

Making this recipe:

Step 1) In a large and deep pan, arrange the sliced pork leg meat and then pour the soya sauce so the meat soaks in and the flavor from the soy sauce penetrates the meat. Arrange the meat so that all the meat is in contact with the soy sauce. Allow this to rest for one hour.

Step 2) Meanwhile, in the very large pan which you will use to cook the meat melt a bit of lard just to cover the bottom, chop the onion in bits and put them in as well as the bay leaves. When the lard has heated up and is completely melted sear the pork meat chunks on all sides; as you have seared them put them to dry on a large plate. Once you are done searing the meat, put in the pan the rest of the lard. Mix in the coriander powder and the bitter orange seasoning as well. Heat the lard on the stove for 5 minutes or until it has melted then pull away and discard the bay leaves.

Step 3) Preheat the oven to 190 ˚F. In the pan, press in the garlic cloves; add in all the different meat types and the soy sauce we marinated the pork meat in; put all the meat in and cook in the oven for 1 hour and 30 minutes. While cooking in the oven mix the pork with the juices every 20 minutes or so.

Step 4) Once this time is up, pull the pan out of the oven and remove and discard the lard left in it... add salt, gently pour in the pan the orange juice and the cola and slowly cook over the stove for as long as it takes for these liquids to evaporate, this should take around 30 minutes.

Final Step) Once the orange juice and cola have evaporated, you are basically ready to serve. Serve with nice fresh tortillas, spicy red salsa, some refried beans and cold mexican beer... Life doesn't get any better than this!

Buen provecho!

mexican recipes

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