Best 3 Carnitas De Michoacan Recipes

**Carnitas de Michoacán: A Taste of Mexican Tradition**

Carnitas de Michoacán is a traditional Mexican dish that has gained immense popularity worldwide. Originating from the state of Michoacán, this delectable pork dish is a staple at many Mexican celebrations and gatherings. Carnitas, meaning "little meats," is characterized by tender, slow-cooked pork that is infused with a blend of spices and herbs. The pork is typically braised in lard or oil until it falls apart easily, resulting in a flavorful and succulent meat that can be enjoyed in various forms. This article presents a collection of Carnitas de Michoacán recipes that cater to different preferences and cooking methods, ensuring that everyone can savor the authentic taste of this iconic Mexican dish. Whether you prefer the classic stovetop method, the convenience of a slow cooker, or the smoky goodness of a smoker, these recipes provide step-by-step instructions to guide you in creating mouthwatering carnitas that will tantalize your taste buds.

Let's cook with our recipes!

CARNITAS DE MICHOACAN

Carnitas De Michoacan image

This is my hubby's favorite dish from his homeland (Michoacan). I found that the original recipe is too fattening. This is my revised version. You make great tacos with these carnitas. Serve them up with your favorite Mexican salsa such as pico de gallo or homemade guacamole.

Provided by Mexican Sweetheart

Categories Pork

Time 2h30m

Yield 12 tacos, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs boneless pork shoulder, cut in 4 inch pieces
1 orange, zest of, cute into wide strips
3/4 cup orange juice
1 teaspoon ground cumin
2 bay leaves
1 medium Spanish onion, chopped
1 head garlic, chopped
2 tablespoons beef bouillon (I recommend Knorr)
2 tablespoons lard (such as Morrell)
1 cup water, as needed
12 corn tortillas
salt and pepper

Steps:

Start with removing any excess pieces of fat from the pork.
In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
Fill with water just so it barely covers the pork.
Cover and bring to a boil over medium heat.
Reduce heat to medium low and simmer for about 2 hours.
Turn off the heat and allow the meat to cool and any excess fat to raise to the top.
Remove the excess fat, and place the cooled pork in a large bowl.
Add salt and pepper to taste.
In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool.
Using your hands, pull the meat apart.
In a comal over medium heat, heat the tortillas.
Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa.

Nutrition Facts : Calories 845.6, Fat 54.6, SaturatedFat 18.8, Cholesterol 167.3, Sodium 212.3, Carbohydrate 44.8, Fiber 5.5, Sugar 5.9, Protein 43.7

MEXICAN CARNITAS

Mexican Carnitas image

Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes
6 large garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
1 teaspoon salt
Pepper to taste
3 large oranges, divided
1 large lemon
Oil for frying
12 flour tortillas (8 inches), warmed
Optional toppings: Chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and avocado slices

Steps:

Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat. , Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crispy and brown. Serve as directed.

Nutrition Facts : Calories 468 calories, Fat 26g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 501mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

SLOW COOKER CARNITAS

Slow Cooker Carnitas image

Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.

Provided by Erin Parker

Categories World Cuisine Recipes Latin American Mexican

Time 10h10m

Yield 10

Number Of Ingredients 9

Ingredients

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon crumbled dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

Steps:

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 0.7 g, Cholesterol 73.3 mg, Fat 13.8 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 5 g, Sodium 474.3 mg, Sugar 0.3 g

Tips:

Use a heavy-bottomed Dutch oven or braising pan with a tight-fitting lid. This will help to distribute the heat evenly and prevent the carnitas from drying out.
Choose a good quality pork shoulder. Look for pieces that have a good amount of marbling, as this will help to keep the carnitas moist and flavorful.
Season the pork shoulder generously with Mexican spices. This will help to give the carnitas an authentic flavor.
Brown the pork shoulder in hot oil before braising it. This will help to develop a nice crust and lock in the flavors.
Braise the pork shoulder in a flavorful liquid, such as orange juice, Coca-Cola, or beer. This will help to tenderize the pork and infuse it with flavor.
Cook the pork shoulder until it is fall-apart tender. This may take several hours, depending on the size of the pork shoulder.
Once the pork shoulder is cooked, shred it with two forks. You can then serve the carnitas immediately, or you can store them in the refrigerator for later use.

Conclusion:

Carnitas de Michoacan is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it on tacos, burritos, or tostadas, or simply eat it with rice and beans, carnitas is sure to be a hit. With its bold flavors and tender texture, carnitas de Michoacan is a dish that everyone will love.