Carnitas (Michoacán — Lard-Braised Pork — Copper Pot Method)

Ingredients

• 1.5 kg pork shoulder, cut into 6 cm cubes
• 800 g rendered pork lard, traditional Michoacán grade
• 1 white onion, quartered
• 8 garlic cloves, crushed
• 2 bay leaves
• 4 thyme sprigs
• 2 g Tellicherry black pepper, coarsely ground
• 2 tsp dried Mexican oregano
• 1 tbsp sea salt
• 2 tsp ground cumin

Method

1. 1
   Heat lard in a heavy copper or copper-bottomed pot to 85°C (oil should shimmer but not smoke); add pork cubes in single layer without crowding, working in batches if needed.
2. 2
   Poach pork gently in lard for 2.5 hours, maintaining 85–90°C temperature throughout; meat will become pale golden and completely tender, releasing its own fat into the pot.
3. 3
   Add quartered onion, garlic, bay, thyme, salt, pepper, oregano, and cumin during final 45 minutes of cooking; stir gently every 20 minutes to ensure even cooking and flavour distribution.
4. 4
   Test doneness: meat should shred easily between two forks and show no resistance when pierced with a paring knife.
5. 5
   Remove from heat and rest in lard for 10 minutes; transfer meat to a warm serving vessel with a slotted spoon, draining excess lard back into pot.
6. 6
   Spoon 60 ml of cooking lard over finished carnitas; strain remaining lard through cheesecloth and reserve for reheating or confit storage (keeps refrigerated up to 3 weeks).
7. 7
   Serve immediately in warm corn tortillas with lime, white onion, cilantro, and tostadas on the side.