Carnitas is specifically associated with Michoacán — particularly the towns of Quiroga and the surrounding Purépecha indigenous region. The Michoacán technique of submerging large pieces of pork in copper pots of lard is one of the most documented regional cooking specialties in Mexico.
Carnitas — pork shoulder or leg cooked slowly in lard until the exterior becomes golden and crispy while the interior remains moist and tender — is the Mexican equivalent of French confit: the lard provides both the cooking medium and the basting agent. The critical technique: the pork is initially submerged in lard at low heat (150°C) for slow cooking, then the temperature is raised in the final stage to crisp the exterior.
- **Pork selection:** Bone-in pork shoulder — the collagen from the bone enriches the lard during cooking; the fat intramuscular with the shoulder provides moisture. Both lean and fatty pieces are used — they provide textural contrast in the finished carnitas. - **The lard:** Traditional technique uses pure pork lard at sufficient quantity to submerge the meat pieces. Modern approximation: lard + neutral oil. - **Flavourings:** Orange (whole halves), garlic, bay leaf, milk (optional) — all added to the lard during cooking. The milk's proteins and sugars contribute to the browning of the pork's surface. - **The temperatures:** 1. 150°C for 1.5–2 hours — the collagen converts to gelatin; the pork becomes tender. 2. 175°C for the final 20–30 minutes — the exterior crisps and caramelises. - **The final shred:** Torn into pieces by hand — not sliced. The irregular surfaces of hand-torn carnitas crisp more thoroughly during the final stage. Decisive moment: The temperature increase in the final stage. The pork must be fully tender before this stage begins — the exterior will crisp and colour before additional tendering can occur at the higher temperature. Any firmness remaining means the lower temperature stage was insufficient.
Mexico: The Cookbook